2 1/2 fluid ounces cherry wine
2 fluid ounces blueberry liqueur
2 fluid ounces rum
1 1/2 fluid ounces vanilla sifted
Fill a 9x13 inch dishpan with a cup of boiling water. Bring to a boil, stirring frequently, over medium heat until hot. Boil until bubbles begin to pop, about eight minutes. Add cherry wine, white wine and blueberry liqueur. Boil, stirring occasionally, for 10 minutes. Remove from heat.
Stir blueberry syrup with lemon ice cubes in a small bowl and pour into the boiling water. Stir gently to allow the blueberry steam to separate. Cover and remove from heat. Allow syrup to cool slightly at room temperature.
Add rum and vanilla. Tint the blueberry liqueur with a twist of lemon and pour into the blueberry syrup. Pour drizzle over cooled cake, covering completely. Refrigerate two hours before serving.