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1
Combine first 6 ingredients in a large bowl; cover fruit mixture and chill 8 hours or up to 1 week.
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2
Process fruit mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside.
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3
Whisk together eggs, cinnamon, and nutmeg until foamy.
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4
Beat butter and dark brown sugar at medium speed with an electric mixer until creamy. Add egg mixture, beating until blended. Add fruit puree; blend well.
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5
Combine flour and baking powder; stir into fruit mixture. Stir in burnt sugar syrup. Spoon batter evenly into 1 greased and floured 10-inch springform pan.
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6
Bake at 300u00b0 for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan, and cool completely on wire rack.
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7
Pour 1 cup port wine evenly over top of cake, and let stand 10 minutes. Pour remaining 1 cup wine over cake. Wrap cake with cheesecloth; place in a covered container. Let stand 2 to 3 days. (Do not refrigerate.) Serve with whipped cream, if desired.
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8
Note: Burnt sugar syrup is available by mail order from Eve Sales Corporation. Contact them at 945 Close Avenue, Bronx, NY 10473; or call (718) 589- The syrup costs $75 plus shipping.
