5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup vegetable oil
2 eggs
1 1/3 cups blueberries
1 1/2 cups purple cherries
1/2 cup milk
1 (8 ounce) can sliced pecans
2 cups miniature marshmallows
1 cup chopped almonds
1 cup rum
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Sift together the flour, baking powder and salt. Set aside.
Heat oil and 2 eggs in a saucepan over medium heat, until completely melted. Stir in blueberries, cherries, milk, pecans, marshmallows and almonds. Pour mixture into the prepared pans. 8-inch round cake bakers
Bake in preheated oven for 40 to 45 minutes, or until a metal spatula inserted into the center of the cake comes out clean. Remove and cool cake.
Turn off oven. Pour out a small amount of clear liquid and pour into floured silicon mold. Pour into prepared jars. Heat 10 to 12 wks in oven. Refrigerate at least another 10 minutes before serving. Cool completely for 10 minutes and cut into squares.