Step 1

To be prepared in advance: The soaked fruits should be macerated for a minimum of one day and up to one year. Simply cover the dried fruits with 120 ml of rum and 120 ml of cherry wine and let them steep with a cinnamon stick as well as a star anise.

Step 2

For the cake batter: Remove the cinnamon stick and the star anise and blend the macerated fruits along with the liquid it was soaked in. The consistency should be pasty but slightly coarse.

Step 3

Preheat the oven to 280 °F (121 °C) and line two 8 inch pans with parchment paper.

Step 4

Combine the soft butter with sugar and beat at low to medium speed using a mixer for 5-10 minutes until the mixture appears fluffy and light.

Step 5

In a separate bowl, whisk the eggs with some lime zest, vanilla extract and almond extract. Then slowly add to the butter mixture while stirring continuously.

Step 6

Sift the flour and mix it with baking powder as well as ground cinnamon. Gradually fold the dry ingredients into the butter-egg-mixture.

Step 7

Add the puréed fruits and browning to the batter.

Step 8

Pour the batter into the baking pan and place it on the middle rack in the oven. Bake for approximately two hours until a toothpick inserted into the center of the cake comes out clean.

Step 9

While the cakes are cooling, you can lightly pierce the surfaces with a toothpick. Slowly pour the remaining rum and wine mixture over the top until the cakes are fully soaked. Let the cake cool for a few hours before serving.