Preheat your oven to 300°. Grab your fruits and the rum and wine. Place in a food processor until you have a paste. You may need to separate it into smaller batches.
Grab the butter, sugar, molasses, and egg yolks together and cream with a mixer. In a separate bowl, you'll need to beat the egg whites until they're foamy. Slowly add the egg whites into the butter mix. Be sure it's mixed well and fully combined. Add fruits slowly to ensure it's mixed in properly. Once all fruit has been added, you can add the mincemeat. Mix well.
Now add the dry ingredients. It should be looking a dark brown color. If this is not the case, try adding more molasses or browning until it reaches the correct color.
Line pans butter and parchment paper. Add the batter to the cake pans. Don't overfill.
Bake in the preheated oven for one hour.
After an hour is up, you'll need to increase the oven temperature to 350. Then cook for a further 30 minutes. Insert a knife into the middle of the cake. The trick to knowing your cake is done is if the knife comes out clean. If the knife isn't clean, place it back in the oven and check every 5 minutes or so, until it does.
Take your cakes out of the oven and leave them to cool, preferably on cooling racks. Once cool, sprinkle the cakes lightly with wine or rum of your choice. After around 2 hours, do the same again with wine or rum. Now cover the cakes and leave for a minimum of 8 hours. Now your black cake is ready to ice.