Babados

1 pound raisins, seedless, golden

1/2 pound candied cherries

1/2 pound mixed candied peel

1/2 pound prunes, pitted

1/2 pound dates

1 pound almonds, skin removed

1/2 pint run, dark Barbadian

1 bottle stout beer, eg. Guiness

1 cup port wine

1 pound butter, sweet

1/4 pound irish butter

1/2 pound sugar

12 large eggs, seperated

1 1/2 teaspoons cinnamon, ground

1 1/2 teaspoons allspice, ground

1/4 teaspoon nutmeg, fresh ground

1/4 teaspoon cloves, ground

1/4 teaspoon mace, ground

lime juice, fresh

1 zest, of one lime

1 teaspoon almond extract

1 teaspoon mixed essence

1 pound seedless golden raisins cinnamon and allspice

1 pound currants

1/2 teaspoon each grated

1/2 pound candied cherries nutmeg, cloves and 1/2 pound mixed peel ground mace

1/2 teaspoon each cloves and 1/2 pound pitted prunes

1/2 pint molasses

1/2 pound pitted dates

2 tablespoons freshly squeezed

1 pound almonds, skin removed lime juice

1/2 teaspoon salt zest of one lime

1/2 pint dark Barbadian rum

1 teaspoon each almond,

1 bottle Guiness Stout vanilla and mixed essence

1 cup Port wine

1 pound sweet butter

1/4 pound Irish butter

1/2 pound granulated sugar

1/2 pound dark brown sugar

12 eggs, separated

1 pound cake flour

1/2 teaspoon salt

1 teaspoon baking powder

325 degree, and place pans with cake on top shelf. Bake for approximately

2 hours or until tester comes out clean. Cool in pan before removing. When completely cool, place in an airtight plastic container. This cake will last for as much as a year without refrigeration. Pour rum or wine over cake from time to time to keep it moist. If you prefer to refrigerate, may slice and warm before serving.