• In a small bowl combine the candied pineapple, chopped cherries, and raisins.
• Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment
• Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes, add sour cream and mix for another minute.
• Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
• Sift in the flour and baking powder into the batter, and then add the fruits, nutmeg, bitters, cinnamon, allspice, almond and vanilla extract, Add grated coconut .
• Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
• Pour batter into a greased and floured Bundt cake and bake at 325 until a tester inserted into the center comes out clean, 50–65minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.

Cream cheese glaze

• Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
• Serve
• Serve with tea or whipped cream