350 F. Cream butter and brown sugar, then add eggs, one at a time, beating before adding. Mix in spices, wine, brandy and rose water. Sift in half the flour, blending well. Mix the other half of the flour with the raisins, currants, citron, and nuts. Add this mixture last. Pour into three 9-inch loaf pans or two 10-inch tube pans, lightly greased, and bake for 20 mins. Then turn oven down to 275 F and bake for 1 1/2 to 2 hrs more, or until firm. Remove from pans, cool to room temperature, and place individual cakes in rust-proof lidded cake tins. Pour 5 to 6 Tbs of dark rum evenly over each cake, seal tightly, and store in a cool, dark place. Every 3 mons, continue to add 5 to 6 Tbs of rum for the next 2 to 4 years, depending on your patience. Then thoroughly wash and dry the cake tin. Wrap cakes securely in wax paper, replace in tins, and seal. The cake can be eaten at any time but improves with age. The longest Uncle Glen waited to serve this holiday treat was 8 years. Yield: three 9-inch loaves or two 10-inch tube cakes.