Preheat oven to 350°F. Grease two 8 1/2” x 4 1/2” loaf pans; set aside.

Soak raisins in a bowl with rum.

In a medium bowl, combine flour, baking powder, nutmeg, cinnamon, allspice and salt; set aside.

In a large mixing bowl, beat egg until frothy.

Add sugar and butter; beat until combined. Scrape down sides and bottom of mixing bowl as necessary.

Add vanilla, wine and browning sauce; mix to combine.

Add flour mixture, 1 cup at a time, being careful not to over mix the batter. Scrape down sides and bottom of mixing bowl as necessary.

Stir in raisins and rum.

Spoon batter evenly into prepared loaf pans. Drop pans on counter a few times to remove air bubbles. Top each loaf with a row of 8 candied cherries.

Bake 35 to 40 minutes or until a cake tester comes out clean. Cool 5 minutes in pan. Remove from loaf pans and place onto a baking sheet with rimmed sides.

In a small saucepan over medium heat, combine sugar and water. Heat 3 to 4 minutes, stirring constantly, until syrup forms.

Brush syrup over the top and sides of the loaf. Return the loaves back to the oven 3 to 5 minutes until syrup is absorbed into the cake. Let cool on baking sheet for 5 minutes.

Serve slices with cheese.

Use as many organic ingredients as are available.