To soak the fruit: Grind all the fruit using a food processor or strong blender. Add 2 cups of rum and place in an airtight container. Store in a dry, dark place for a minimum of two weeks. It can be kept like this for several years if desired. Alternatively, you can soak the fruit in the rum and blend it all together after it's soaked.

Before baking, make sure to leave all ingredients out at room temperature.

Preheat the oven to 275F and prep 2 9-inch baking dishes, circular or square, it doesn't matter.

To make the burnt sugar: Put all the sugar in a pan over low heat. Stir constantly with a wooden spoon until it melts. Keep stirring as it darkens to a dark brown then add 3 tbsp of rum and remove from heat. Stir together to mix well.

In a large mixing bowl, add all the eggs. Whisk to combine. Add the vanilla and whisk again.

In a new large mixing bowl add the flour, salt, baking powder, cinnamon, nutmeg, and cloves. Whisk together until combined. Set aside.

Use the bowl of a stand mixer with a paddle attachment (or use a hand-held mixer or your own strength and a spatula). Add the room temperature butter into the bowl and beat until light and fluffy.

Slowly add the egg mixture and beat after each one until incorporated.

Add spoonfuls of the burned sugar and fold in until you get a nice dark color. It will darken further after baking as well. You will probably need at least 4 tbsp, but I like to use more.

Make sure everything is mixed together before evenly pouring into the cake tins and smoothing the top with a spatula.

Bake in the oven for an 1 ½ -2 ½ hours, checking periodically. It is difficult to visually tell when the cake is done due to the color, so check by inserting a skewer or fork. If it comes out clean, the cake it ready to remove from the oven.

After removing the cake from the oven, without waiting for it to cool, pour a cup of rum over each cake and use a brush to make sure it spreads evenly.

Allow the cake to cool completely before removing from pan.

Store the cake in a closed container for several days before serving. Depending on your preferences, you should add more rum every few days so the flavor continues to infuse and the cake doesn't dry out.

After a few days serve and enjoy!