Place the pitted dried prunes, raisins, golden raisins, dried cherries, and 2 1/2 cups of the sweet red dessert wine in an airtight container.

Cover the container securely.

Allow the fruit mixture to soak for at least 5 days.

If soaking the fruit for longer than a few days, add additional sweet red wine as needed to keep the fruit covered, as the dried fruit will absorb the liquid over time.

When ready to bake, transfer the soaked fruit mixture to a blender.

Blend until smooth.

Set the blended fruit mixture aside.

Preheat the oven to 250°F / 121°C.

Prepare a 10-inch baking pan with a pan liner.

Grease the sides of the pan and set it aside.

In a medium bowl, combine the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt.

Stir until evenly combined.

Set the dry mixture aside.

In the bowl of a stand mixer, add the softened butter and dark brown sugar.

Cream the butter and sugar together on medium speed for approximately 3 minutes, or until light and fluffy.

Add the eggs one at a time, mixing after each addition until incorporated.

Add the lime juice, lime zest, vanilla extract, and almond extract.

Mix until combined.

Add the flour and breadcrumb mixture to the butter mixture.

Mix just until combined.

Add the blended fruit mixture, browning, and burnt sugar.

Fold until fully incorporated and evenly combined.

Pour the batter into the prepared baking pan.

Smooth the top evenly.

Place the pan in the preheated oven.

Bake for approximately 2 hours and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven.

Allow the cake to cool in the pan for 20 minutes.

Carefully remove the cake from the pan.

Pour the remaining 1/4 cup of sweet red dessert wine evenly over the cake.

Allow the cake to continue cooling overnight.

During this resting time, the cake will absorb the wine poured over the top.

Slice and serve once fully cooled and rested.