Christmas Fruit Cake

Fruit & Nut Mix
1. In a large bowl, combine glazed fruit mix, dried apricots, raisins, orange peel, dried cranberries, pecans, walnuts, almonds and candied cherries. Mix well.
2. Pour in 150ml rum. Mix to ensure the mix is well-coated.
3. Cover tightly with cling wrap and let mixture soak for at least 4 hours (overnight for best results).

Cake Batter

1. In a bowl, sift together all-purpose flour, cinnamon powder, nutmeg powder, baking soda and salt. Mix thoroughly and set aside.
2. In a separate bowl, whisk together softened butter and brown sugar until smooth.
3. Add in eggs and mix until full incorporated.
4. Mix in golden syrup and 2 tbsp rum.
5. Gradually add in the dry flour mixture. Mix slowly until well-combined and cake batter is smooth.
6. Pour in 2/3 of the soaked fruit & nut mixture and gently fold into the cake batter to ensure even distribution throughout the batter. Reserve the remaining 1/3 mixture for topping.

Bake and Serve
1. Preheat the oven to 170°C.
2. Grease cake mould and line it with parchment paper to prevent sticking.
3. Pour cake batter into the prepared mould, spreading it out evenly.
4. Top with the reserved 1/3 fruit and nut mixture, Spread them gently across the batter.
5. Bake using top and bottom heating for approximately 1 hour and 30 minutes.
6. Once baked, remove the cake from the oven and allow it to rest for 10 minutes.
7. Brush the cake surface with a layer of rum for added moisture and flavour.
8. Dust the top with a light coat of icing sugar.