Ingredients

Method

Combine the mixed dried fruit, rum, and port wine in a bowl. Cover and let soak for at least 24 hours.

Preheat your oven to 150°C. Grease a round cake pan and line it with parchment paper.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.

Add the soaked fruit (with any remaining liquid), burnt sugar syrup, and citrus zest to the batter and mix well.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 2-3 hours, or until a skewer inserted into the center of the cake comes out clean. If the cake is browning too quickly, cover it with foil.

Let the cake cool completely in the pan before removing. For the best flavor, wrap the cake in foil and let it rest for a few days before serving.