Melt the butter in a large saucepan over medium heat. Once melted, add chopped raisins, dates, prunes, currants, brown sugar, molasses, spices, coffee liqueur (or coffee), and the orange zest and juice. Stir well to combine all the ingredients.

Simmer the mixture gently, bringing it to a gentle boil. Reduce the heat and let it simmer slowly for about 10 minutes, allowing the flavors to meld beautifully.

Cool the saucepan off the heat for 30-45 minutes to let the mixture settle and thicken slightly.

Stir in the beaten eggs once the mixture has cooled down.

Sift together the flour, cocoa, baking powder, and baking soda in a separate bowl.

Fold the dry ingredients into your boiled mixture, adding the ground nuts gently. Once combined, fold in the cherries, candied citrus peel, and pecans.

Pour the batter into a prepared baking pan, smoothing the top.

Bake in a preheated oven at 300°F for 1 ½ to 2 hours. Test the cake by gently pressing the center; it should feel firm.

Cool completely in the pan on a wire rack before removing.

Soak several layers of cheesecloth in dark rum if desired, wrap it around the cooled cake, then cover with plastic wrap and store in a cool place for added flavor.