In a large jar or container, combine the raisins, prunes, currants, and glacé cherries.

Pour in the dark rum or sweet red wine until the fruits are completely covered.

Seal and store in a cool, dark place for at least one week—or up to several months.

When ready to bake, blend the soaked fruits into a thick purée. Set aside.

Preheat your oven to 300°F (150°C).

Line a round cake tin (8 or 9 inches) with parchment paper. Grease the sides and bottom.

In a large mixing bowl, beat the butter and dark brown sugar until light and fluffy.

Add the browning and mix until well combined.

Add the Eggs

Beat in the eggs one at a time, mixing well after each addition.

If the mixture looks curdled, don’t worry—it will come together once the flour is added.

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and allspice.

Gradually fold the dry ingredients into the wet mixture.

Stir in the vanilla extract, citrus zest, and molasses.

Gently fold in the blended fruit mixture until fully incorporated. The batter will be thick and rich.

Pour the batter into the prepared cake tin.

Tap the pan gently on the counter to remove air bubbles.

Bake for 2 to 2 ½ hours, or until a skewer inserted in the center comes out clean.

Let the cake cool in the pan for about 15 minutes.

Transfer to a wire rack and brush the top with extra rum or wine while still warm.

Once completely cool, wrap the cake in parchment paper and foil. Store in an airtight container.