Cream butter and sifted sugar until most of the sugar crystals dissolve. Add eggs, one at a time, to creamed butter and sugar until all of the eggs are fully incorporated.

After adding the eggs, add the fruits to the butter, sugar, and egg mixture (one cup at a time) and mix until all of the fruits are completely mixed into the batter.

Then, add the wine and orange zest to the batter, one tablespoon at a time, until the batter is the desired color.

Sift together the flour, baking powder, cinnamon, cloves, and nutmeg.

Add one cup of flour at a time, incorporating it into the batter with a figure 8 motion.

Preheat the oven to 300 degrees Fahrenheit.

Coat baking pans with cooking spray and line the bottom with parchment paper.

Divide the batter evenly between the baking pans.

Wrap aluminum foil around the baking pan's bottom.

Bake for 75 to 90 minutes, or until a toothpick inserted into the black cake comes out smooth, on the middle rack of the oven.

When the cake is done, remove it from the oven and brush it with 1 to 12 tablespoons rum while it is still hot. If desired, add more rum, but not too much, or the cake will become soggy.

Cover with a kitchen towel and set aside to cool.

Allow the cake to cool completely before removing it from the baking pans.

Cake should be stored in a covered container. Depending on how long you keep the cake, you may need to add more rum once or twice a week to keep it from drying out.