The secret is out!

For one of the tastiest and moistest Christmas cakes you have ever had, give this recipe a try. 

750 ml red wine (I use Merlot but any decent red wine)
500gm raisins
500gm sultanas
500gm currants
250gm butter
250gm dark muscovado sugar (or dark soft brown sugar if you can't find muscovado)
4 eggs
90gm glace cherries
90gm mixed peel
finely grated zest 1 lemon
finely grated zest 1 orange
70gm sliced almonds
1/2 teasp each mixed spice, nutmeg, cinnamon
250gm plain flour plus extra 1/2 cup

Place red wine, raisins, sultanas and currants in a glass or ceramic bowl. Set aside for 5 days stirring daily. Drain fruit and press to remove excess liquid, mix in the half cup flour into fruit.
Cream butter and sugar, add eggs one at a time beating after each then add all the remaining ingredients. Mix well.
Bake 3 hours in a 23cm cake tin lined with 3 layers of baking paper at 145 deg.

Enjoy!