In a large saucepan, melt the butter over medium heat and add the raisins, dates, prunes, currants, brown sugar, molasses, spices, coffee liqueur (or coffee), and the orange zest and juice.

Bring to a gentle boil and very slowly simmer for 10 minutes.

Remove from heat and allow to cool for 30-45 minutes.

When cool, stir in the beaten eggs.

Sift together flour, cocoa, baking powder, and baking soda.

Add the ground nuts and fold through the boiled mixture. Fold in the cherries, citrus peel, and pecans. Pour into a prepared baking pan. Optionally decorate the top with additional pecan halves or cherries.

Bake at 300 degrees F for 1 ½ to 2 hours depending upon the size of your pan. The cake should feel firm to the touch at the center, and a wooden toothpick inserted into the center should come out clean.

Allow the cake to cool completely in the pan on a wire rack before removing.

Optionally, poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.

Soak several layers of cheesecloth in additional rum if desired, wrap completely around the cake, then cover with several layers of plastic wrap and store in a cool place.

When serving, you can add a layer of marzipan or brush the top with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.