Ingredients

 1 1⁄2 Pounds (900 Grams) raisins

 1⁄2 Cup (225 Grams) prunes
 8 Cups (2 Litres) red wine
 2 Cups (450 Grams) grace hello margarine
 1 Pound (450 Grams) dark sugar
 8 Whole eggs
 1 Tablespoon (15 Millilitres) lime juice
 1 Teaspoon (5 Millilitres) lime rind
 1⁄2 Cup (225 Grams) candied fruits
 1 Tablespoon (15 Millilitres) vanilla
 1 Teaspoon (5 Millilitres) almond essence
 1⁄2 Cup white rum
 1 1⁄2 Pounds (450 Grams) counter flour
 1⁄2 Pound (112 Grams) bread crumbs
 2 Tablespoons (15 Millilitres) baking powder
 2 Teaspoons (10 Millilitres) nutmeg
 6 Tablespoons grace browning

Method

1. Steam raisins and prunes in seven (7) cups of red wine and allow to cool.

2. Cream Grace Hello Margarine and sugar until light and creamy. Beat in eggs one at a time;
add lime juice and lime rind.

3. To the steamed fruits, add candied fruits, vanilla and almond essence. Blend until smooth then
mix in the white rum.

4. Combine cake flour, cracker/bread crumbs, baking powder and nutmeg and mix well.

5. Fold in one third of the flour mixture, then half of the blended fruits. Repeat this step. Fold in
the final 1/3 flour mixture with the Grace Browning.

6. Scrape batter into two (2) greased and lined 10" cake tins.

6. Bake in a pre-heated oven at 180°C/350°F for 1 hour or until done.

7. Use remaining red wine to wet cakes while they are still warm. (White rum may be used).

Enjoy!