Chop all the fruit into little chunks, then place in a large bowl.
Pour rum and wine in the bowl of fruit, add enough alcohol to cover the fruit. Cover and leave in a cool place so it soaks up the alcohol. The longer the better.
Pour the soaked fruit together with any remaining juices into a blender and blend until smooth.
Pre-heat the oven to 325°F. Grease and line the cake pan with parchment paper..
Cream together the butter and sugar at high speed until fluffy.
Stir in the eggs, a one at a time, beating the mixture well between each one.
Sift in the flour, baking powder, followed by browning, molasses, into the batter. Then add fruit blend, nutmeg, cinnamon, all spice lime zest, rum, almond and vanilla extract.