Place raisins, prunes, and mix peel in a processor until finely processed,

Transfer to a large jar or container,

add 115g/ 4 oz sugar, mix spice, rum and wine.

Mix well and cover tightly, set aside for 2 weeks to 3 months...the longer preserved the better the flavour.

Stir mix occasionally, add more alcohol if you'd like.

Preheat oven to 160°c/325°f, grease and line a 25cm/10in round cake pan with a double layer of grease proof paper.

Cream together butter and sugar then add egg, mix again until mixture is smooth and creamy.

Add the fruit mixture, then gradually stir in the flour, baking powder and vanilla essence.

Mix well, add 15-30ml/1-2 tbsp Sherry wine if mixture is to stiff; it should just fall off the back of the spoon, should be soft enough to fall of spoon, the add to baking pan and into the oven.