For the Cake
250 g (2 cups) mixed dried fruits (raisins, currants, chopped dates, dried apricots)
100 ml (½ cup) dark rum
150 g (¾ cup) unsalted butter, softened
150 g (¾ cup) brown sugar
4 large eggs
1 tsp vanilla extract
200 g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
50 g (½ cup) chopped nuts (walnuts or pecans)
Optional Glaze
50 ml dark rum
2 tbsp sugar
Preheat oven to 325°F (160°C).
Grease and line a 9-inch loaf pan with parchment paper.
In a bowl, soak dried fruits in dark rum for at least 1 hour or overnight for best flavor.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Gradually fold into wet ingredients.
Stir in soaked fruits along with any remaining rum and chopped nuts. Mix gently until combined.
Pour batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
Optional glaze: warm dark rum and sugar together and brush over warm cake for extra shine and flavor. Cool completely before slicing.