Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
When all liquid has evaporated let your fruits cool.
Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
Grease and line 2 eight inch baking pans with butter or nonstick spray
Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
Bake until done (approximately 45 mins)
Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
Leave cakes in pan to cool.