Pre-heat oven to 350ºF (180ºC).

In a food processor chop the raisins, prunes, almonds and pecans into small pieces or the size that you prefer. Then, chop the figs with a small knife and mix them in with the rest of the dry fruit. Set aside.

In a medium bowl, mix the flour, baking powder, cinnamon, nutmeg, ground cloves and salt. Set aside.

In a large mixing bowl, cream the unsalted butter with the sugar on medium to high speed, about 3-5 minutes. Add the vanilla, instant coffee and lemon zest and mix again. Beat in 2-3 eggs, one at a time. Then add ½ of the amount of flour and mix again, starting on low speed. Now, beat in the rest of the eggs, again, one at a time. Finish with the rest of the flour. Scrape the inside of the bowl to make sure everything is well incorporated. Finally, add the burnt sugar and mix well. Scrape the bowl one more time and mix again to blend everything well.

Mix the chopped dry fruit with the cake batter using your hands and make sure the dry fruit is well distributed. Pour batter into a prepared bundt cake pan and cover with aluminum foil. Bake for 1¼ - 1¾ hour or until a toothpick inserted in the middle comes out clean. If you're using a round 8-9 inch (20-23 cm) cake pan, the baking time may be less. Remove the aluminum foil after 1 hour of baking. Once the cake is ready, let it rest inside the pan for about 10 minutes.

In the meantime, mix the rum and the wine in a separate container. Then, remove the cake from the baking pan and place it on a sheet of aluminum foil. Pour the wine slowly all over the cake, cover with plastic wrap and then tuck in the aluminum foil so the cake doesn't dry out. Let the cake sit in a cool place at room temperature for at least 3-5 days before serving.