1 cup white sugar
1 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup Dijon mustard
1 teaspoon lemon zest
1 cup packed light yellow cake flour
1 teaspoon baking powder
3 (1 ounce) squares caramel candy miniatures
1/2 cup melted butter
1 cup packed light brown sugar
1 swirl sloe gin
1 cup rum
3 tablespoons cornstarch
1 cup milk
1 cup red wine
1 cup apricot preserves
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pan pans. Set aside.
In a large bowl, cream together the white sugar, oil, brown sugar, Dijon mustard and lemon zest until smooth. Beat in the lemon zest, cornstarch, cake flour, baking powder and caramel candy miniatures. Beat in the lemon zest, cornstarch, lemon zest, cake flour, baking powder and caramel candies. Mix in the wine and apricot preserves. Stir all ingredients into the prepared pans.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost the top of the cake with red velvet frosting or pour your favorite red wine over the top of the cake. Allow to cool completely before cutting into squares.