This cake is not a last-minute bake. The secret lies in the fruit, which is best macerated in rum for several months. If you are short on time, a minimum of two days of soaking is mandatory. It's baked slowly at a low temperature to retain maximum moisture, which is later enhanced by adding more rum after baking (the process known as 'curing' the cake).
Combine the dried fruit in a glass jar with the rum and wine. The fruit should be submerged. Let it macerate at room temperature for a minimum of 2 days, ideally 1 to 3 months. The longer the better.
When ready to bake, drain the fruit but reserve the liquid. Pulse the fruit in a food processor until it forms a thick, chunky paste. If the mixture is too dry, add a tablespoon of the reserved liquid.
Preheat the oven to 135 °C (275 °F). Prepare a 9-inch (23 cm) round pan by buttering it and lining the bottom and sides with parchment paper.
In a medium bowl, whisk together both flours, baking powder, and spices. Set aside.
In a large bowl (or stand mixer), cream the butter and brown sugar until light and fluffy (about 5 minutes).
Add the eggs gradually, one at a time, beating well after each addition. Stir in the lime zest, extracts, and browning sauce. Mix until the batter is evenly colored dark brown.
Alternately fold the dry flour mixture and the pureed fruit mixture into the butter mixture. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared pan. Bake for 3.5 to 4 hours at a low temperature. The cake is done when a toothpick inserted in the center comes out clean (it may be slightly moist from the fruit, but not raw).
Immediately after removing the cake from the oven, poke several holes in the cake with a skewer and slowly drizzle the reserved rum and brandy over it. Let it cool completely in the pan.
The cake is traditionally kept moist by continuously 'feeding' it with alcohol until served (every few days). Store it in an airtight container. Serve plain or with a simple sugar glaze.