Dry and wash every fruit. Combine everything in a big basin. Fruits can be added to a food processor, food mill, or ninja blender a bit at a time. Pour in enough wine to make fruit paste. Continue the process until the fruits are macerated. The fruit mixture shouldn't be very wet. Include 3–4 cups of dark rum. Stir the mixture and let it to soak for a minimum of one week or possibly longer. periodically adding more wine or rum.

Skip this step if using burnt sugar from the supermarket. In a small pot, add sugar. Turn sugar with a spoon over low heat until it starts to caramelize. When it is deep brown, add the wine and turn off the heat. Allow to totally cool.

Oven to 275 to 300 degrees Fahrenheit.

Use parchment paper to line baking pans that are 3-8" or 2-9". Paper is trimmed and laid aside.

Butter and eggs should be at room temperature.

One at a time, crack eggs into a separate bowl, Each egg should have a small white membrane removed (optional). Vanilla, almond, and blended essence should all be beaten in. Place aside.

Mix all of the dry ingredients in a another bowl. Place aside.

Cream butter and sugar in a stand mixer or deep mixing dish until they are both pale. Eggs should be gradually added. Mix well.

One and a half pounds (3 heaping cups) of the macerated fruit combination should be added gradually while blending.

A little at a time, add the flour mixture; gently fold it in with a spatula. Add 1 tablespoon of burned sugar.

A little at a time, add the flour mixture; gently fold it in with a spatula. Until appropriate color is attained, add 1 tbsp burnt sugar at a time. For a particularly black cake, 4 tbsp of burnt sugar from the shop should be adequate. Mix well.

Fill cake pans with batter.

Bake for 80 to 90 minutes at 275 to 300 degrees Fahrenheit. Pour alcohol mixture on top of cake after it comes out of the oven. Cake should be wrapped in plastic after cooling. The flavor improves over time.