Ingredients

• 2 cups rum-soaked dried fruits (raisins, currants, chopped dates, candied peel)
• 1/2 cup candied papaya / tutti-frutti (substitute with cherries or dried fruit bits)
• 1 cup (8 oz) unsalted butter
• 1 cup (8 oz) brown sugar
• 6 eggs
• 1 3/4 cups (8 oz) all-purpose flour
• 1 cup almond flour (optional)
• 1 tsp cinnamon-clove mix
• 1 tsp nutmeg powder
• Zest of 1 orange
• 3 tbsp rum or fruit-soak liquid
• 2 tbsp icing sugar (optional)
• Cherries for garnish

Directions

• Prep fruits: Soak dried fruits in rum for at least 15 days (ideally 1 month).
• Cream butter and sugar: Beat butter until fluffy, then add sugar gradually.
• Add eggs: Incorporate one egg at a time.
• Fold dry mix: Sift flour and almond flour, fold gently.
• Add spices and zest: Mix in cinnamon, clove, nutmeg and orange zest.
• Combine fruits and nuts: Fold in soaked fruits, cashews and tutti-frutti.
• Add rum: Pour in rum or soak liquid for depth.
• Bake: Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius). Bake for 90 minutes or until a toothpick comes out clean.
• Age cake: Brush with rum, wrap in parchment and store for 1–7 days for flavor development.
• Decorate: Dust with icing sugar and garnish with cherries.

Rum-soaked Fruits Guide

• Chop and mix fruits: Combine dried fruits and peel in a clean glass jar.
• Add spices and zest: Drop in cinnamon, cloves and orange zest.
• Pour rum: Add enough rum to submerge fruits. Stir well.
• Seal and store: Close jar tightly and store in a cool, dark place.
• Shake occasionally: Every 2-3 days, shake jar gently.
• Soaking duration: Minimum 15 days; ideally 1 month or more.