Dark Cake

	1 pound seedless dark raisins		1 1/2 teaspoons each ground
	1 pound seedless golden raisins		      cinnamon and allspice	      
	1 pound currants			1/2 teaspoon each grated
	1/2 pound candied cherries		    nutmeg, cloves and
	1/2 pound mixed peel			    ground mace 								1/2 teaspoon each cloves and	
	1/2 pound pitted prunes			1/2 pint molasses	
	1/2 pound pitted dates			2 tablespoons freshly squeezed
	1 pound almonds, skin removed		  lime juice
	1/2 teaspoon salt			zest of one lime
	1/2 pint dark Barbadian rum		1 teaspoon each almond,		
	1 bottle Guiness Stout			  vanilla and mixed essence 
	1 cup Port wine				  
	1 pound sweet butter
	1/4 pound Irish butter
	1/2 pound granulated sugar
	1/2 pound dark brown sugar
	12 eggs, separated
	1 pound cake flour
	1/2 teaspoon salt
	1 teaspoon baking powder					
		
	
	Wash raisins and currents, add cherries, mixed peel, prunes, dates 
	and almonds.  Mix together and grind in a food processor.  Place 
	in a clay crock and soak in rum, stout and wine for a mininum of 
	one week. (May soak as long as a year.  Add more rum and stir 
	occasionally if you do).  Cream the sugars and butter until 
	light and fluffy, beat in egg yolks from the separated eggs, 
	and add essences.  In a separate container sift together the flour, 
	baking powder, spices and salt.  Place the steeped fruit mixture into
	a large mixing bowl, stir in molasses.  Add butter mixture to fruit 
	mixture and then add dry ingredient gradually to the wet mixture, 
	stirring well after each addition.  Fold in beaten egg whites and 
	lime juice. Spoon the mixture into cake pans which have been lined 
	well with greaseproff paper.   Place a pan of boiling water on the 
	bottom shelf of a 325 degree, and place pans with cake on top shelf.  
	Bake for approximately 2 hours or until tester comes out clean.  
	Cool in pan before removing.  When completely cool, place in an 
	airtight plastic container.  This cake will last for as much as a 
	year without refrigeration.  Pour rum or wine over cake from time 
	to time to keep it moist.  If you prefer to refrigerate, may slice 
	and warm before serving. 
	        
	*Barbadians make Black Cake for weddings, birthdays and at Christimas 
	time.  Indeed, no Christmas holiday is felt to be complete without 
	Black Cake.  People from many of the islands make a similar cake.  
	This Black Cake derived from the British Plum Pudding which is a 
	must on their Christmas menu.