Add all the ingredients to a blender.

Blend to your preferred consistency, adding more rum if needed.

Measure out 3 pounds of the prepared fruit mixture for the cake. Store any leftover fruit for another use.

Preheat the oven to 350°F.

Cream the softened butter and brown sugar until light and fluffy, about 10 minutes.

Peel and grate the dasheen while raw. Add 2¾ pounds of grated dasheen to the butter mixture and combine.

Add 3 pounds of soaked mixed fruit. Mix in enough browning to reach your desired color.

In a separate bowl, beat together the eggs, mixed essence, bitters, spice powder, and nutmeg.

Add the egg mixture to the dasheen mixture and combine well.

Add the flour and baking powder and mix until incorporated.

Grease the pan well, then add the batter.

For three 8-inch pans with approximately 1-inch sides, bake at 350°F for about 1 hour. For one deep 8-inch by 3-inch pan, bake at 350°F for 30 minutes, then reduce the oven to 325°F and continue baking for about 50 minutes. Check every 10 minutes toward the end. The cake is done when a tester inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.

While the cake cools, spray or brush it with rum and cherry brandy according to your preference. You can also use rum alone or combine rum with wine instead.