West Indian Fruitcake

1-1/2 cups dry red wine or
cranberry -juice cocktail
3/4 cup pitted prunes
3/4 cup dark seedless raisins
1 3.5 oz. container diced candied citron (scant 1/2 cup)
1-1/2 cups sugar
1 cup butter, softened
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 teaspoon grated lime peel
Lime Glaze
1 3.5 oz. container mixed candied fruit, chopped
1 tablespoon light corn syrup

1. In 2-quart saucepan over high heat, heat first 4 ingredients to boiling.

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 325*F. Grease 10-inch Bundt pan or tube pan.

5. In large bowl, with mixer at low speed, heat sugar and 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. To serve, prepare Lime Glaze. Spoon glaze over cake.

Lime Glaze: In medium bowl, with spoon, stir 1-1/2 cups confectioners' sugar, 4 teaspoons hot tap water, 2 teaspoons line juice, 1/2 teaspoon grated line peel, and 1/4 teaspoon salt until smooth.

8. In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit.