Torta negra (torta negra)

Instructions

1. Soak the dried fruit, cut into pieces, in the rum for at least 12 hours.
2. Make the caramel by melting the sugar with the water until it reaches a rich mahogany colour, then set aside.
3. Preheat the oven to 160 °C and line a loaf tin with baking paper.
4. Beat the butter with the brown sugar until creamy, then add the eggs one by one.
5. Fold in the caramel, then the flour, cocoa, baking powder and spices, mixing gently.
6. Add the soaked fruit with its rum and the walnuts, then pour into the tin.
7. Bake for about 1 hour 30 minutes, until a skewer comes out dry.
8. Let it cool completely, then brush with rum and wrap in cling film to keep for several weeks.