1. Start the day before by chopping the cherries, pineapple, dried apricots, and blanched almonds to get small dices/pieces. Add together with the raisins, orange zest, and rum to a bowl and mix until well combined. Cover and place in the fridge overnight.

2. Preheat the oven to 280°F (140°C). Grease a 9 inches (23cm) springform tin lightly and line with baking parchment – bottom and sides. If the rim of the tin is shorter than 3 inches (8cm) I recommend extending the sides of the tin with the baking parchment. Set aside.

3. Add the butter and brown sugar for the cake batter to a large bowl and mix until light and fluffy. Add the eggs on after another and mix well after each addition. Mix the flour with the ground almonds, baking powder, and salt and add to the bowl – mix until just combined. Add the boozy fruit mix and fold in. Spoon the batter into the prepared springform tin and smooth out the top. Decorate the top with the almonds, cherries, and pineapple pieces. Bake for 130-140 minutes or until a wooden skewer inserted into the center comes out clean. Check after 60-90 minutes and cover the cake with some aluminum foil if the top gets too dark. Take out of the oven and let cool down in the tin for about 20-30 minutes, then remove from the tin and place on a wire rack. Warm up the apricot jam and brush the top and sides of the cake thinly with the jam. Let it cool down completely.