Step 1

Combine prunes, raisins, golden raisins, dried cherries, and 2 ½ cups of sweet red wine in an airtight container. Cover and let sit for at least 5 days or up to a few months. If storing longer than a few days, you will need to add more wine to the mixture to cover the fruits as the fruit will soak up the wine over time.

Step 2

When ready to bake, add the mixture to a blender and blend until smooth. Set aside.

Step 3

Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a pan liner and greasing the sides. Set aside.

Step 4

Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside. Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes on medium speed.

Step 5

Mix in the eggs, one at a time. Mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined. Fold in the blended fruit mixture, the browning, and burnt sugar until fully combined. Pour the mixture into the prepared baking pan.

Step 6

Bake in the preheated oven for about 2 and half hours, until a toothpick in the middle comes out clean.

Step 7

Allow cake to cool in the pan for 20 minutes, then remove and pour ¼ cup of the sweet red wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top.

Step 8

Serve and enjoy.