A highly rated Guyanese fruit cake recipe from Canadian Living yields a cake that is rich with raisins, currants, prunes and candied fruit. It also features the flavors of rum, almond and spices.
Blend 1 3/4 cups of raisins, 1 3/4 cups of currants, 1 1/2 cups of pitted prunes and 1/2 cup of candied mixed peel in a food processor to form a paste. Immerse the fruit paste in 2 cups of rum inside a covered bowl, and store it in a cool, dark place for at least three days.
Boil 1/2 cup of brown sugar for one minute, and stir it into the rum-soaked fruit paste. Cream 1 cup of butter with 1 1/4 cups of brown sugar in a bowl, and gradually beat in 3 eggs. Mix in 1/2 teaspoon of almond extract. Combine 2 cups of flour, 1/2 cup of chopped almonds and 1 teaspoon of baking powder in another bowl. Add 1 pinch of salt and 1/4 teaspoon each of cinnamon, cloves and nutmeg.
Fold the flour mixture into the butter mixture. Incorporate the raisin mixture and 1/2 cup of chopped red glacé cherries. Transfer the batter into a lined 9-inch springform pan, and bake it at 300 degrees Fahrenheit for three hours or until the cake pulls away from the sides of the pan. Pierce the top of the cake in various spots, and brush it with rum. Allow the cake to cool for 24 hours before removing it from the pan.