Step 1

At least a week in advance, combine the fruits and nice and place in a bottle with 2 cups each of the rum and the brandy. This can be done up to a year in advance. The longer the fruit soaks, the better.

Step 2

Line 2 9” springform pans with parchment paper. Preheat oven to 250 degrees F.

Step 3

Sift flour, baking powder and cinnamon and set aside.

Step 4

In the bowl of an electric stand mixer, cream butter and sugar by beating until creamy.

Step 5

Add eggs, one at a time, until thoroughly combined.

Step 6

Add zest and vanilla. Add flour until thoroughly combined.

Step 7

At this time, the dough will be very dense.

Step 8

Add 2 cups of the fruit, draining out as much liquid as possible and the browning. (Reserve the rest for the next time you make the cake). The dough will now become very moist.

Step 9

Divide the cake batter into the two cake pans and cook for 2 – 2 1/2, until a toothpick inserted comes out clean.

Step 10

Prick the top of the cake with a toothpick.

Step 11

Combine the remaining rum and brandy in a bowl.

Step 12

Pour the brandy-rum combination over the cake. The cake will absorb the liquid.

Step 13

Once the cake has absorbed the liquid, let the cakes cool in the pans.

Step 14

Remove the sides from the springform pan.

Step 15

Now invert the cake over onto a plate. The bottom of the pan and the parchment paper will easily peel off.

Step 16

Let the cakes cool completely before wrapping them.