In a sealed container, combine the dried cherries, raisins, currants, and prunes with dark rum and sweet red wine. Ensure the fruit is fully submerged. Soak at room temperature for a minimum of 48 hours, adding additional liquid if necessary to keep the fruit covered.

Set the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with a round of parchment paper.

Drain the soaked fruit, reserving the liquid. Using a food processor, blend the fruit into a coarse purée. If necessary, add a few tablespoons of the reserved liquid to achieve a smooth consistency. This should yield approximately 2 cups of purée.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and raw sugar together until light and fluffy. Add the lime zest, lime juice, vanilla extract, and Angostura bitters. Mix well. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

Mix 1/2 cup of dark rum with 1 cup of sweet red wine. Gradually add half of the dry ingredients to the creamed butter mixture, followed by half of the rum-wine mixture. Repeat with the remaining dry and wet ingredients, ensuring everything is well combined.

Gently fold the prepared fruit purée and browning into the batter, mixing until fully integrated.

Pour the batter into the prepared cake pan. Bake for 60–90 minutes, or until the edges are dark but not burnt, and a toothpick inserted into the center comes out clean or with moist crumbs.

While the cake is still hot, evenly sprinkle 1–4 tablespoons of dark rum over the top. Allow the cake to cool completely in the pan.

If you’ve added rum, wrap the cooled cake in plastic wrap and allow it to rest for at least 2 days to enhance the flavors.