Step 1

Lightly grease and line a 10 inch springform pan with parchment paper.

Step 2

In a large saucepan melt the butter over medium heat and add the raisins, dates, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.

Step 3

Bring to a gentle boil and very slowly simmer for 10 minutes.

Step 4

Remove from heat and allow to cool for 30-45 minutes.

Step 5

When cool stir in the beaten eggs.

Step 6

Sift together, flour, cocoa, baking powder, baking soda.

Step 7

Add the ground nuts to the sifted flour mixture and fold through the boiled mixture.

Step 8

Fold in cherries, citrus peel and all of the nuts.

Step 9

Pour into prepared baking pan. You can decorate the top with additional nuts, cherries etc., if you like.

Step 10

Bake at 300 degrees F for up to 2 hours or longer depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

Step 11

At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.

Step 12

Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.

Step 13

When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.