This recipe may be doubled.

2	cups	Mixed Candied Fruit
1	cup	Dark Raisins
1	cup	Golden Raisins
1/4	cup	Dark Rum
1/2	cup	Halved Blanched Almonds
1/2	cup	Chopped Pecans or Walnuts
1 1/4	cups	Flour
1/3	cup	Butter
1/2	cup	Packed Brown Sugar
1/4	cup	Granulated Sugar
2		Eggs
1	tsp.	Vanilla
1/4	tsp	Almond Extract
1/4	cup
		Strawberry Jam
1/2	tsp	Baking Powder
1/4	tsp	Salt
1/4	tsp	Cinnamon
1/4	tsp	Allspice
1/4	tsp	Mace
		Rum

Prepare one 9 x 15 inch (2 L) loaf pan. Combine candied fruit, and raisins. Stir in rum and let stand for at least 2 hours or overnight. Add nuts; toss with 1/4 cup of flour. Set aside.

Cream together butter and sugars. Beat in eggs, one at a time. Beat in vanilla, almond extract and jam. Combine remaining flour, baking soda and salt and spices; stir into creamed mixture. Add floured fruit and mix thoroughly. Turn into prepared pan.

Bake in 275 degree F (140 degrees C) oven for about 2 1/4 hours or until cake is firm and tester inserted in center comes out clean. Let cool for about 30 minutes in pan; remove cake to rack to cool completely. When cake is cool, remove paper. Wrap in foil or place in airtight tin. Store for about 1 week before slicing; unwrap periodically and brush with rum. This cake will keep for about 6 weeks.