My mother always called this pound cake because she says you put a pound of everything in. When we were younger and I helped my mother and Nanee prepare this cake, we had to wash the salted butter and stir and stir, and beat eggs- it seemed like forever, but it was worth waiting and eating and tasting all the different versions when we went visiting over the holidays. It is always made big enough for guests and family who visit as the holiday is spent (and they always end up taking some home!)
- 1 pound seedless rains (16 ounces)
- 1 pound dried currants (16 ounces)
- 1 pound prunes (16 ounces)
- 1 cup sweet sherry or red wine
- 1/3 cup dark rum
- 1 pound unsalted butter (4 sticks, 2 cups)
- 2¾ cups packed brown sugar
- 1 pound eggs (1 dozen)
- 4 cups self-rising flour
- 1 tsp baking powder
- 1 tbsp vanilla
- 1½ tsp pumpkin spice (or combination of cinnamon, cloves, and nutmeg)
Mince fruit in a grinder or food processor. Place in bowl and add the wine and rum, cover and let soak for two to eight weeks (if in a hurry, do in a shorter time, but the longer the better).
Preheat oven to 350 °F. Grease and flour cake pans (about 4 – 9 inch round). Beat flour and sugar together. In separate container beat all the eggs until fluffy. Slowly blend with butter mixture. Add fruit and liquor mix. Ensure that the cake is mixed well.
Sift flour and baking powder together, then add to the fruit, eggs, sugar mixture. Add vanilla and spices. Continue to thoroughly mix. Divide the batter between pans and bake in the middle of the oven until knife or fork comes out clean- ~45 to 60 minutes.
Cool in pan before turning out. Decorate with icing or fruit glaze if desired. A good serving method is to wrap individual pieces of cake in colored plastic wrap and wrap with a bow to serve like a present.