One to two weeks before you make the cake, place the prunes, raisins,¼ cup of rum and ½ cup of wine in a non reactive container.

When you are ready to make the cakes, preheat the oven to 350 degrees F.

Butter and flour two 8 inches round cake pans and set aside.

Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.

In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.

Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.

Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.

Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.