West Indian Fruitcake - cooking recipe

Ingredients

1 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail
3/4 cup pitted prune
3/4 cup dark seedless raisins
1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup)
1 1/2 cups sugar
1 cup margarine or 1 cup butter, softened
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 teaspoon lime zest
1 (3 1/2 ounce) container mixed candied fruit, chopped (scant 1/2 cup)
1 tablespoon light corn syrup
LIME GLAZE
1 1/2 cups confectioners' sugar
4 teaspoons hot tap water
2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt

Preparation

In 2-quart saucepan over high heat, heat first 4 ingredients to boiling (wine, prunes, raisins, citron).
Remove saucepan from heat; let stand 30 minutes to soften fruit.
In blender at low speed, blend fruit mixture, half at a time, until smooth; set aside.
Preheat oven to 325\u00b0F Grease 10-inch Bundt pan or tube pan.
In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, baking powder, baking soda, vanilla extract, salt, cinnamon, eggs, and fruit mixture; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 1 minute, occasionally scraping bowl. Stir in grated lime peel.
Spoon batter into pan, spreading evenly. Bake 1 hour or until toothpick inserted in cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan. Cool completely on rack.
LIME GLAZE: In medium bowl, with spoon, stir in all the ingredients until smooth.
To serve, prepare Lime Glaze. Spoon glaze over cake.
In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit. 24 servings.
Good Housekeeping.