Ingredients
- 4 cups purchased chopped mixed dried fruit (about 1 pound)
- 2 1/4 cups raisins
- 1 large green apple, peeled, chopped
- 1/2 cup chopped dates
- 1/4 cup orange juice
- 2 teaspoons grated orange peel
- 1/3 cup plus 2 1/2 tablespoons dark rum
- 1 3/4 cups cake flour
- 1/2 cup ground almonds
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup light corn syrup
Directions
- Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
- Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
- Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)
