Rum-Soaked Dried Fruit Mixture (for Caribbean Black Cake)

Step 1

In a large, glass airtight container (like a mason jar), add in all the dried fruits.

Step 2

Pour in the wine and the rum until the fruits are just covered.

Step 3

Store in a cool, dark place, checking every week or so to make sure that the fruits are still immersed in the alcohol. Top up as needed.

Step 4

Best if prepared at least a week in advance of making traditional Caribbean black cake, but can be stored for about a year (the longer the better).

Step 5

In a medium saucepan, combine the raisins, mixed peel, currents, cherries, prunes and wine over medium-high heat. When mixture just begins to boil, reduce heat and let simmer for about 30 minutes, stirring occasionally. Remove from heat.

Step 6

Stir in the rum and let the mixture cool to room temperature.

Step 7

Cover and set aside until ready to blend for black cake.