In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum.

If you are using pre-soaked fruits skip this step. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it's finished baking. Soak fruits for a few hours or overnight…..or weeks or months...or years, whatever makes you happy.

When you are ready to bake the cake, puree the fruits (raisins, currants, prunes and mixed peel) in the food processor, along with the liquid it was soaked in, until it is a slightly coarse consistency. It will make about 2 cups. (I pulse about 60 times in the food processor for fruit that has soaked only 3-4 hours. I don't enjoy eating huge chunks of fruits!) If using pre-soaked fruits, measure out enough fruits to make 2 cups(without liquid), or as required.

Preheat oven to 280 degrees F(Many times I used 325F successfully). Prepare 1 8 inch pan (for a thicker cake or two pans for a smaller cake), small gift tins or cupcake pans using the usual butter then flour or line with parchment paper. I do not butter the baking tins when using parchment paper since the parchment paper comes all the way to the top of the tin. I trim the excess paper around tin.)

In a medium bowl, using an electric beater whisk eggs for about 30 seconds on level 2 speed.

In a large bowl or in a kitchen aid stand mixer bowl, using the beater attachment(I also use the whisk when I cannot find the beater attachment!), cream butter and sugar until pale and fluffy, about 5-10 minutes.

Pour eggs into the creamed mixture in a very slow and steady stream until combined.

Mix cinnamon, flour and baking powder gradually add to creamed mixture (on level 1).

Once flour is in, add almond and vanilla extracts, increase to level 4 speed and continue until flour mixture is light, another minute. Remove bowl from stand and scrape down sides and bottom and mix with a spoon to ensure that the batter is evenly and thoroughly combined.

Add pureed fruits and browning to batter. Using a wooden spoon, mix in a brisk, clockwise, whipping motion until thoroughly combined(10-15 times).

Important-place a wooden spoon upright in the middle of the batter. If it falls, you need to add ½ cup, or more flour, to the batter.

Pour batter into two prepared 8 inch round baking pans(or pans lined with parchment paper). This recipe will also make approx. 24 cupcakes(fill cupcake tins ¾ full and bake for less time or until toothpick comes out clean ).

Immediately place pans on the middle rack in the oven and bake until cakes separates from the sides of the pan or until a toothpick or skewer comes out clean, about 45-70 minutes, depending on the thickness of the cake and the size of the pans. You will need to employ your sense of sight and smell to ensure that it does not burn or over bake.

Remove cake/s from the oven. When cakes are not hot but still slightly warm, pierce with a toothpick and drizzle rum and wine mixture over cake(about 3 tablespoons at a time). Repeat the morning and evening the next day. You may continue to add more wine or rum to your liking.