Classic Rum Cake

Ingredients

• 2 cups Mixed dried fruits (raisins, currants, cherries, apricots)
• 1 cup Dark Rum (for soaking)
• 1.5 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Salt
• 2 tsp Mixed spice powder (cinnamon, nutmeg, cloves)
• 1 cup Unsalted butter, softened
• 1 cup Brown sugar
• 3 Large eggs
• 1/2 cup chopped Walnuts or pecans

Instructions

1. Soak the fruits: A day before (or at least a few hours), soak the mixed dried fruits in rum.
2. Prepare the oven: Preheat your oven to 160°C (320°F). Grease and line an 8-inch round cake pan.
3. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and mixed spice powder.
4. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy.
5. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
6. Combine mixtures: Gently fold the flour mixture into the butter mixture. Do not overmix.
7. Add fruits and nuts: Fold in the rum-soaked fruits (along with any remaining liquid) and the chopped nuts.
8. Bake: Pour the batter into the prepared cake pan and level the top. Bake for about 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
9. Cool and store: Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely. The cake can be "fed" with more rum over a few weeks for a richer flavor.