At least a week in advance, combine the fruits and nice and place in a bottle with 2 cups each of the rum and the brandy. This can be done up to a year in advance. The longer the fruit soaks, the better.
Line 2 10" cake pans or 3 8" inch cake pans with waxed paper. Preheat oven to 250 degrees F.
Sift flour, baking powder and cinnamon and set aside.
In a mixing bowl, combine butter and sugar and beat until fluffy.
Add eggs, one at a time, until thoroughly combined.
Add zest and vanilla. Add flour until thoroughly combined.
At this time, the dough will be very dense.
Add 2 cups of the fruit, draining out as much liquid as possible and the browning. (Reserve the rest for the next time you make the cake). The dough will now become very moist.
Divide the dough into the two cake pans and cook for 1 1/2 - 2 1/2, until a toothpick inserted comes out clean.
Prick the top of the cake with a toothpick.
Combine the remaining rum and brandy in a bowl.
Pour a little of the brandy-rum combination over the cake. The cake will absorb the liquid. Once the cake absorbs the liquid, add a little more. Do this about every 1/2 hour for about 2 hours.
Once the cake has absorbed the liquid, remove from cake pan (simply flip the cake over onto a plate and the waxed paper should just peel off) and I usually serve simply garnished, with a few glace cherries and powdered sugar.
Store leftover cake, tightly wrapped in aluminum foil.