Combine in a large mixing bowl:
1 c. golden raisins
1 c. currants
1 c. dark raisins
2 c. mixed candied fruit
1 c. blanched slivered almonds
Pour 1/2 c. of dark rum over the fruit and toss to coat. ( I leave this overnight covered with plastic wrap and make the cakes the next day.)
Cream in a large bowl:
1 c. softened butter
1 c. sugar
One at a time, Beat in:
4 eggs
1 tsp vanilla
1/2 tsp almond extract
In a small bowl combine:
2 c. flour
1 tsp. baking powder
1/2 tsp.salt
Stir above into creamed mixture alternately with:
1/2 cup of milk
Toss boozy fruit with:
1/2 c. flour
Add boozy fruit to bowl and stir until combined.
Line 2 loaf pans with parchment paper and divide dough in half. Spoon into pans and smooth tops with spatula.
Bake at 275F for about 1 1/4 hours or until tester comes out clean. Let cool in pans then remove and brush with rum all over. Wrap in plastic then foil and store in a cool place for up to 4 weeks.
Unwrap and brush with rum weekly.
This recipe can be halved if you only need one cake.