Step 1

Preheat oven to 180 degrees C. Grease and flour 2 - 23cm round cake tins.

Step 2

In a large bowl, cream together the Tararua Butter and Chelsea White Sugar until light and fluffy. Beat in eggs then add rum, lime juice, vanilla, almond essence and lime zest. Stir in mixed fruit, wine and Chelsea Dark Cane Sugar. Sift together Edmonds Standard Grade Flour, Edmonds Baking Powder, nutmeg, allspice, cinnamon and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.

Step 3

Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the centre comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.