1. Prepare the Soaked Fruit Mixture

• Combine Ingredients: In a large airtight container, mix together the raisins, currants, cherries, prunes, candied peel, sliced almonds, and cinnamon stick.
• Add Liquids: Pour in 1 cup each of dark rum and port, stirring to coat the fruits.
• Soak: Cover tightly and let the mixture soak for 2-3 days minimum, preferably up to 2-3 weeks. Stir occasionally if soaking over a longer period to ensure even absorption.

2. Make the Burnt Sugar Syrup

• Melt the Sugar: Place 2 tablespoons of brown sugar in a small pot over medium-high heat. Allow the sugar to melt and bubble, stirring occasionally.
• Darken the Sugar: Continue stirring until the sugar turns very dark brown, almost black. Be careful not to let it burn completely.
• Add Water Gradually: Slowly add a small amount of water while stirring to create a smooth, syrupy consistency. Remove from heat and let cool. Set aside 1 tablespoon for the cake batter.

3. Prepare for Baking

• Preheat the Oven: Set the oven to 250°F (120°C).
• Grease the Pan: Thoroughly grease an 8 inch cake pan and set aside.

4. Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, ground cinnamon, nutmeg, allspice, and cloves. Set aside.

5. Cream the Butter and Sugar

• In a large mixing bowl, cream the room-temperature butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
• Add Vanilla and Eggs: Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition to ensure the mixture remains smooth.

6. Prepare the Fruit and Combine with the Batter

• Chop Soaked Fruit: Measure out about 5 cups of the soaked fruit and chop them into smaller pieces for easier mixing and even distribution.
• Mix Fruit into Batter: Add the chopped fruit to the butter and egg mixture, stirring until combined.

7. Add the Dry Ingredients and Burnt Sugar Syrup

• Add Dry Ingredients Gradually: Gradually add the sifted flour mixture to the fruit and butter mixture, about 1/2 cup at a time, mixing gently to avoid overworking the batter.
• Add Burnt Sugar Syrup: Stir in the cooled burnt sugar syrup, which will add a deep color and rich flavor to the cake.

8. Bake the Cake

• Pour the batter evenly into the greased pan and smooth the top.
• Bake in the preheated oven for 1 hour and 30 minutes, or until a cake tester or toothpick inserted into the center emerges clean.

9. Cool and Glaze the Cake

• Cool Slightly in Pan: Once baked, allow the cake to cool in the pan for 15-20 minutes.
• Invert onto Plate: Carefully invert the cake onto a serving plate and remove the pan.
• Apply Glaze: In a small bowl, combine the remaining 1/4 cup of rum and 1/4 cup of port. Brush this glaze over the warm cake.

10. Age the Cake for Best Flavor

• Allow the cake to cool completely. Wrap it tightly in parchment paper and plastic wrap.
• For best flavor, let the cake age for a few days in a cool place before serving. This resting period enhances the cake’s flavors and improves its texture.