Jamaican Rum cake

Jamaican Rum Cake12 SERVINGS OVO-LACTOSeductive in flavor, rum-soaked dried fruit makes this cake incredibly moist. It's a popular dessert throughout the islands of the Caribbean.2 cups coarsely chopped mixed driedfruit (raisins, apricots, cherries, figsor dates)1 cup dark rum1/2 cup dark beer2 sticks (1 cup) margarine3/4 cup packed light or dark brown sugar2 large eggs, at room temperature1 tsp. vanilla extract1/2 tsp. grated nutmeg1/2 tsp. ground allspice3 Tbs. molasses1 tsp. baking powder1 1/4 cups all-purpose unbleached flourPlace dried fruit into medium bowl and pour over rum and dark beer.Cover and refrigerate 3 to 4 hours.Preheat oven to 350 degrees. Lightly grease a deep 9-inch round cake pan.Transfer dried fruit mixture with liquid to food processor or blender and process until a smooth pulp is formed, about 10 seconds. Set aside.In large bowl, beat together margarine and sugar with an electric mixer until well blended. Beat in eggs, vanilla, nutmeg, all-spice, molasses and baking powder.Stir in flour, then pureed fruit until blended.Pour batter into prepared pan.Bake until toothpick inserted into center comes out clean, 50 to 60 minutes.Remove to wire rack and let cool to room temperature before serving.PER SERVING: 349 CAL.; 3 G PROT.; 17 G TOTAL FAT (3 G SAT. FAT); 38 MG CARB.; 35 MG CHOL.; 259 MG SOD.; 2 G FIBER.