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1
In a large bowl combine well the glaceed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
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2
Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper.
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3
Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger.
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4
In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition.
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5
Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter.
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6
Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture.
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7
Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
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8
Put 2 loaf pans, each filled with hot water, in a preheated 300F.
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9
oven and put the springform pan between them.
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10
Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more.
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11
While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
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12
Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack.
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13
Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely.
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14
Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil.
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15
The cake keeps, covered, for 6 months.
