Black cake (Black Cake)

Instructions

1. Soak the raisins, prunes and glacé cherries in the rum for at least 24 hours, or several weeks for more flavour.
2. Preheat the oven to 150 °C and line a round tin with baking paper.
3. Cream the butter and brown sugar together, then beat in the eggs one at a time.
4. Add the molasses, spices and almond essence, then the sifted flour and baking powder.
5. Fold in the soaked fruit with its liquid, mixing gently.
6. Pour into the tin and bake for about 1 hour 30 minutes, until a skewer comes out dry.
7. Let it cool completely, then drizzle with rum before storing.