Start by chopping all the fruits into little chunks, then place in a large bowl.
Pour rum and wine in the bowl of fruit, add enough alcohol to cover fruits. Cover and leave in a cool place for 2 days so it soaks up the alcohol. If leaving for more than 2 days, you may have to add more alcohol.
Pour the soaked fruit together with any remaining juices into a blender and blend until it's paste-like consistency.
Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment.
Cream together the butter and sugar at high speed until it’s fluffy and starting to look white, about 3- 5 minutes.
Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
Sift in the flour, baking powder, followed by browning, molasses, almond and vanilla extract, mixed spice, and nutmeg. Mix the batter and then add the fruit blend and lime zest.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased 10 inch cake pan.
Bake until a cake tester comes out clean, about 2 hours.
If desired, poke the cake with a toothpick, then brush each with about ¼ cup rum or sweet wine while the cake is still hot. Let the cake soak up the rum.
Let it cool completely before serving .
If desired, wrap the cake tightly in plastic wax or parchment paper. Store in a cool, dry place for up to 1 month.