Colombian Black Cake

PREHEAT oven to 350° F. Spray a 9 1/2-inch Bundt pan generously with nonstick cooking spray.

PLACE dried fruit, nuts and wine in a food processor or blender; cover. Process until mixture forms a thick paste.

COMBINE flour, baking powder and pumpkin pie spice in a small bowl.

BEAT butter in large mixing bowl with electric mixer for 1 minute. Add sweetened condensed milk, molasses and vanilla extract. Beat for 2 minutes. Beat in 3 eggs. Beat in half of flour mixture. Beat in remaining 2 eggs. Beat in remaining flour mixture just until incorporated. Stir in fruit and nut paste. Spread into prepared baking pan. Cover with foil.

BAKE for 1 hour. Remove foil; bake for an additional 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cake tastes best after standing at room temperature overnight.