Black Cake (Torta Negra)

Finely chop the 450 g of raisins, 450 g of pitted prunes, 100 g of Maraschino cherries, and 100 g of candied fruit. Place them in a glass jar with 30 g of rum and 750 g of sweet red port wine. Let them macerate, covered, for at least 3 days (ideally 1 to 4 weeks).

Insert the butterfly whisk. Add 900 g of softened butter and 900 g of sugar to the mixing bowl. Cream for 3 min/speed 3.

With the butterfly whisk still in place, add the 24 eggs one by one through the lid opening while mixing for 5 min/speed 3.5.

Remove the butterfly whisk. In a separate bowl, sift together 900 g of cake flour, 4 tsp baking powder, 1 tsp ground cloves, and 1 tsp ground nutmeg. Add the zest and juice of 3 oranges and the zest of 3 lemons to the flour mixture. Add ½ tsp vanilla extract, 100 g of chocolate sauce, 1 tbsp instant coffee, and 100 g of dark caramel to the mixing bowl. Mix for 30 sec/speed 3/reverse sense.

Add the sifted dry ingredients to the mixing bowl. Mix for 1 min/speed 3/reverse sense until just combined. Scrape down the sides of the bowl with the spatula.

Drain the macerated fruits slightly. Toss them with 1 tbsp of flour to prevent them from sinking. Add the floured fruits and 450 g of almonds or walnuts to the mixing bowl. Gently fold them in with the spatula.

Preheat your oven to 180 °C. Grease and flour a cake pan. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.

As soon as the cake comes out of the oven, while still hot, prick the surface with a skewer and brush with some of the remaining macerating wine. Let it cool completely before unmolding. Decorate with Wilton fondant if desired.