Rum Cake

Method

Soak the mixed dried fruit in 240ml dark rum for at least 2 hours or overnight to plump and infuse. Preheat the oven to 160°C and grease a 23cm round cake tin, lining the base with baking parchment. Cream the butter and brown sugar together until light and fluffy, then beat in the eggs one at a time, adding a tablespoon of flour between each addition to prevent curdling. Fold in the flour mixed with baking powder, spices and salt, then stir in the soaked fruit with its rum and both extracts until well combined. Pour into the prepared tin and bake for 80-90 minutes until a skewer inserted in the centre comes out clean. While still warm, poke holes throughout the cake with a skewer and slowly pour the remaining 120ml rum over the surface, allowing it to soak in, then cool completely in the tin before turning out.