Instructions: For the fruit, in large bowl, mix prunes, raisins, currants, citrus peel, allspice, nutmeg, cinnamon, vanilla, almond extract, brandy and rum. Cover and refrigerate overnight. Strain Fruit, reserving liquid.

To assemble, in heavy saucepan over low heat, melt brown sugar, stirring constantly until sugar is dark brown, 10 to 12 minutes. Stir in boiling water. Mixture will steam profusely; be careful not to stand too close. Mixture should be darkish brown and thick. Set aside to cool, 15 minutes.

Cream butter. Mix in eggs, 1 at a time. Add lemon zest, lime zest, almond extract and vanilla extract. Sift together flour and baking powder. Add gradually to creamed mixture. Mix in melted sugar, walnuts, pecans, maraschino cherries and Fruit. (If melted sugar has hardened, before adding to mixture return it to stove and stir over low heat until it thins, 2 to 3 minutes.)

Pour into greased 9-inch round cake pan lined with 2 sheets greased wax paper. Bake at 250 degrees 2 hours or until toothpick inserted in center comes out clean. Remove cake from pan.

Soak cheesecloth in 1 cup reserved liquid from Fruit, then while cake is still warm, wrap cake in cheesecloth. Let cool, then wrap in foil and refrigerate overnight or up to several months. Refrigerate any liquid from Fruit and periodically drizzle cake with liquid. Decorate with glazed cherries before serving.

This recipe yields 20 servings.

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