-
1
In 2-quart saucepan over high heat, heat first 4 ingredients to boiling (wine, prunes, raisins, citron).
-
2
Remove saucepan from heat; let stand 30 minutes to soften fruit.
-
3
In blender at low speed, blend fruit mixture, half at a time, until smooth; set aside.
-
4
Preheat oven to 325u00b0F Grease 10-inch Bundt pan or tube pan.
-
5
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.
-
6
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.
-
7
LIME GLAZE: In medium bowl, with spoon, stir in all the ingredients until smooth.
-
8
To serve, prepare Lime Glaze. Spoon glaze over cake.
-
9
In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit. 24 servings.
-
10
Good Housekeeping.
