Sharon's Jamaican Fruit Cake
For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.
Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.
Additional wine or rum can be brushed onto cake as needed to keep moist.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.