Jamaican Rum Cake

Instructions

1. Prepare the fruit mixture
   In a large bowl, combine the chopped dried fruits with the rum and port wine. Cover and let soak for at least 24 hours, preferably up to 2 weeks for more intense flavor. Stir occasionally. Before baking, drain the fruits but reserve 1/4 cup of the soaking liquid.
2. Prepare the baking pans
   Preheat oven to 325°F (165°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring the paper extends about 2 inches above the rim of the pans.
3. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and allspice until well combined. Set aside.
4. Cream butter and sugar
   In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
5. Add wet ingredients
   Stir in the molasses or browning sauce, vanilla extract, and lemon zest. Mix until well incorporated. The mixture may look slightly curdled, but that's normal.
6. Combine wet and dry mixtures
   Gradually fold the flour mixture into the butter mixture, alternating with the reserved 1/4 cup of fruit soaking liquid. Mix until just combined, being careful not to overmix. Fold in the soaked fruit mixture until evenly distributed.
7. Bake the cake
   Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cake should be dark brown and slightly pulling away from the sides of the pan.
8. Soak with rum
   While the cakes are still warm, poke holes all over the top with a skewer or toothpick. Slowly pour about 1/4 cup of additional rum over each cake, allowing it to soak in. Let the cakes cool completely in the pans before removing. For a more intense flavor, wrap the cooled cakes in rum-soaked cheesecloth, then in aluminum foil, and let age for 1-2 weeks, adding a tablespoon of rum every few days.