Combine chopped dried fruit, rum, and beer in a bowl.

Refrigerate the mixture for 3 to 4 hours to allow the fruit to soak.

Preheat oven to 350 degrees Fahrenheit.

Grease and lightly flour a 9-inch round cake pan.

Process the soaked fruit mixture in a food processor or blender until smooth.

Set aside the fruit puree.

In a large bowl, cream together margarine and sugar until well blended.

Beat in the eggs, vanilla extract, nutmeg, allspice, molasses, and baking powder.

Stir in the flour, then mix in the fruit puree until just combined.

Pour the batter into the prepared cake pan.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool on a wire rack before serving.