Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds. Mix together and grind in a food processor. Place in a clay crock and soak in rum, stout and wine for a mininum of one week. (May soak as long as a year. Add more rum and stir occasionally if you do).

Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.

In a separate container sift together the flour, baking powder, spices and salt. Place the steeped fruit mixture into a large mixing bowl, stir in molasses. Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition. Fold in beaten egg whites and lime juice.

Spoon the mixture into cake pans which have been lined well with greaseproof paper. Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.

Bake for approximately 2 hours or until tester comes out clean.

Cool in pan before removing. When completely cool, place in an airtight plastic container.

This cake will last for as much as a year without refrigeration. Pour rum or wine over cake from time to time to keep it moist. If you prefer to refrigerate, may slice and warm before serving.