#1 Grease and line a 9 inch cake tin #2 Cream margarine and sugar until light and fluffy #3 Add eggs one at a time and beat well after each addition #4 Add vanilla, rose water, lime juice and rind #5 Add blended fruits and browning #6 Incorporate the flour that has been sifted with the baking powder and mixed spice. Use a little wine to adjust consistency, if necessary #7 Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin #8 Place cake tin into a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180 C (350 F) and steam for approximately 2 hours #9 Sift icing sugar in a bowl #10 Add Anchor Butter or Grace Hello Margarine and mix together with icing sugar #11 Mix in the rum #12 Place mixture into a piping bag with a rose tip #13 Pipe rosettes on waxed paper and chill in a refrigerator #14 Allow cake to cool, pour on sauce, slice and serve.