2 cups packed brown sugar
3 cups flour
1 TBSP baking soda
2 TBSP lemon zest
2 TBSP vanilla extract
1/2 cup pomegranate juice
1 1/2 cups chopped almonds or walnuts
3 cups dried mixed fruit, chopped into small pieces (figs, dates, raisins, apples, pears, quince)
1 1/2 cups margarine, melted
Option - pomegranate wine
Preheat oven to 245 degrees F (110 degrees C).
Grease and flour a tube pan.
In a large bowl, combine sugar, flour, soda, eggs, lemon rind, vanilla, pomegranate juice, fruit, nuts, and melted butter. Mix thoroughly.
Pour into prepared pan.
Bake for 1 to 1.5 hours. Start doing a toothpick test at 1 hr and keep testing every 10 minutes.
Cool on a wire rack.
Wrap cooled cake in foil.
Option - Sprinkle 2 tablespoons pomegranate wine over the cake everyday for 2 weeks and wrap in new foil.