Here's a recipe for a traditional Jamaican Rum Cake, also known as "Jamaican Black Cake":

Ingredients:

For the fruit mixture:

• 1 pound mixed dried fruit (raisins, currants, prunes, cherries, etc.)
• 1 cup rum (preferably Jamaican rum)
• 1 cup red wine
• Zest of 1 orange
• Zest of 1 lime
• Zest of 1 lemon

For the cake batter:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup molasses

For the rum glaze (optional):

• 1/4 cup rum
• 1/4 cup red wine
• 1/4 cup granulated sugar

Instructions:

1. In a large bowl, combine the mixed dried fruit, rum, red wine, orange zest, lime zest, and lemon zest. Mix well to ensure all the fruit is coated. Cover the bowl with plastic wrap and let it sit for at least 24 hours, or up to 1 week, to allow the fruit to soak and absorb the flavors.
2. Preheat your oven to 150°C (300°F). Grease and flour a Bundt pan or cake pan.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and cloves. Set aside.
4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and molasses.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
7. Fold in the soaked fruit mixture, ensuring it is evenly distributed throughout the batter.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake in the preheated oven for approximately 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the rum glaze (if desired). In a small saucepan, combine the rum, red wine, and granulated sugar. Heat over low heat until the sugar has dissolved, then remove from heat.
11. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
12. If using the rum glaze, brush it over the cooled cake, allowing it to soak in. Repeat the glazing process a few times, if desired, to enhance the flavor and moisture of the cake.

Slice and serve the Jamaican Rum Cake as a festive and rich dessert, particularly popular during the holiday season. Enjoy responsibly, as the cake contains alcohol.