In court mix 100 g raisins, walnuts, almonds and 1 tbsp flour. Beat in another court sugar, margarine, milk, wine and eggs until creamy. Add the flour and the last mixed nuts and raisins. Sucking an appropriate form, I use English cake and flour. Pour the mixture and top is dusted with the other 20 g of nuts and raisins. Bake at 180 C for about 45 minutes. The finished cake is dusted with icing sugar.