Combine dried fruit, port wine, and white rum. Make sure all fruit is submerged. Let sit for at least two days or up to 2 weeks. If storing longer than a couple of days, you will need to continue to add more wine and rum to cover the fruits.

When ready to bake, strain ½ cup of liquid off of fruit. Reserve.

Add remaining liquid and fruit to a food processor and pulse 5-6 times until chopped into small pieces. Set aside.

Preheat oven to 250F. Prepare two round cake pans by spraying with nonstick baking spray.

Combine flour, almond flour, baking powder, and spices in a bowl and set aside.

In a stand mixer, cream butter and sugar until light and fluffy, about 5 minutes on high speed.

Add eggs, one at a time, scraping the sides of the bowl, between each addition.

Add in dry ingredients in two additions and mix on low speed until just combined.

Add in fruit mixture, lime juice and zest, vanilla and almond extract and browning sauce. Mix on low speed until everything is evenly combined.

Divide mixture into two prepared pans. Bake until cakes start to pull away from edge of the pan, about 1 hour 50 minutes to 2 hours.

Allow cakes to cool in pan for about 15 minutes. Remove cakes from pan onto wire rack and brush reserved liquid onto both cakes. Allow cakes to fully cool, about an hour.

Once fully cool, you can serve immediately or wrap and keep for a few days at room temperature.