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1
Preheat the oven to 110 Degree Celsius.
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2
Add the butter and sugars into a large mixing bowl.
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3
Cream together the butter and sugars until theyre light and fluffy.
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4
Next add the eggs one at a time working them into the creamed mixture till well combined.
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5
Sift in the flours, almond meal and baking powder and mix well.
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6
Into this add the spices and mix well.
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7
Next add the soaked dried fruit and nuts and chopped nuts and combine well.
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8
Line the base and the sides of a 24 cm.
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9
round and deep bundt tin or ring pan.
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10
I just greased it very well and floured the tin, shaking off excess flour.
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11
Pour in the cake mixture and level the top.
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12
Bake in the oven for approximately 2 hours.
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13
Keep an eye on the cake as it bakes and start checking if it is done from about 1 hour 30 minutes.
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14
The cake is ready when a skewer inserted into the middle of the cake comes out clean.
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15
Remove from the oven and allow to cool completely in the tin.
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16
Once the cake is cold, remove it from the tin and place on a large flat plate or serving platter.
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17
Next, lay out a large piece of aluminium foil, (I used a double layer of foil) large enough to wrap the cake completely.
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18
Place the cake on the foil, in the middle.
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19
Using a skewer or toothpick, poke 35 to 40 holes on top of the cake, only 3/4ths of the depth of the cake so that the rum or any liquid being used doesnt run through.
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20
Using a pastry brush, brush over the entire top of the cake with the rum, brandy, wine or orange juice.
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21
Don't go beyond 2 teaspoons in each feed.
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22
Once this step is done, gather the foil and seal the cake covering the cake completely with foil.
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23
You can add another layer of foil on top in case you think it isn't enough.
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24
Now place the wrapped up cake in a suitable airtight container.
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25
You can use a large cookie or cake tin too.
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26
Place in an area away from direct sunlight.
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27
Repeat the feeding process every 3 to 4 days until the cake wont absorb anymore.
