Make Jamaican rum cake by adding rum to assorted candied fruit and nuts and allowing the mixture to soak for a few days before adding butter, flour, sugar, eggs and spices to make the batter. Bake the cake in a water bath.
In a food processor, add 1 cup of pitted dates, 1 cup of dried figs, 1/2 cup of brandied or maraschino cherries with the liquid, 1/2 cup of sliced almonds, and 1/2 cup each of candied orange peel, dried prunes, currants, dark raisins and golden raisins. Pour in 1 cup of port wine and 1 cup of white rum, and blend until the mixture is composed of small pieces. Pour the mixture into a bowl, add the juice from 1 orange, and allow the mixture to sit for two days.
Mix together 1 1/2 cups of unsalted butter, 2 cups of sifted flour, 2 cups of brown sugar, 1 teaspoon of baking powder and 5 eggs. Add 1 pinch of salt along with 1 teaspoon of molasses, 1 teaspoon of browning or burnt brown sugar sauce, and 1/2 teaspoon each of ground allspice, ground cinnamon, ground cloves and ground nutmeg. Beat the ingredients into a batter, and fold in the rum-soaked fruit.
Pour the batter into two greased cake pans lined with wax paper, and place them in a water bath. Bake them at 350 degrees Fahrenheit for 90 minutes. Top the cakes with 1/4 cup of port wine and 1/4 cup of white rum before allowing them to cool.