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1.
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A day or possibly two before baking the cake, combine all the dry fruits and nuts in a large bowl and toss well with the rum or possibly Calvados and cider.
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Cover with plastic wrap and set aside in a cold place for at least 24 hrs.
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Toss the mix occasionally.
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2.
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On the baking day, prepare pans.
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Use one tube pan 10 x 4 inches or possibly one 9 1/4-inch tube pan (9 c. capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or possibly the equivalent in capacity (cake consists of about 12 c.
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batter.)
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Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper.
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Position rack in center of oven for 1 large cake, or possibly divide oven in thirds for several cakes.
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Preheat oven to 325 F (165 C).
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3.
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Sift both flours, the baking pwdr, baking soda, salt, and spices together onto wax paper.
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Set aside.
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To make the cake batter, use a spoon and a mixing bowl or possibly the electric mixer to cream together the butter and sugar till well blended.
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Add in Large eggs, one at a time, beating after each addition.
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Stir in vanilla.
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Add in the flour mix in 3 or possibly 4 additions, beating very slowly to blend after each addition.
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The batter will be quite stiff.
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Stir in the grated apple and applesauce.
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Stir the macerated fruit-nut-rum mix, then add in it to the batter along with all the liquid.
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Stir the batter with a sturdy wooden spoon till well blended; really the best way to blend is with your bare hands.
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4.
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Spoon the batter into the prepared pan(s), filling them about 2/3
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continued in part 2
