1 cup maida (all purpose flour)
2 large eggs, at room temp
1/2 cup brown sugar
1 tbsp honey
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/4 cup olive oil / vegetable oil
1 cup dry fruits and nuts (combination of raisin, dark raisin, seedless dates, pitted prunes, glazed cherries, tutti frutti, almonds, cashewnuts and walnut)
Chop all the dry fruits and nuts finely and mix them with the orange zest. Take a wide glass bowl and combine rum with the fruits and nuts mixture. All the fruits should be soaked well in rum. Cover it and keep it in room temperature. The fruits & nuts mixture should soak in the rum for at least 24 hours. So, make sure to prepare this a day in advance. You can let it soak longer – for upto 4 days. The rum should be completely absorbed by fruit n nuts mixture. If you have left over rum, then you can use it in the cake.
Preheat oven to 180 degrees.
Beat brown sugar and honey using hand whisk or electric beater till smooth. Add one egg at a time and beat it again. Add vegetable / olive oil and beat it. Keep it aside.
Sieve maida, salt, baking powder, nutmeg powder and cinnamon powder. Add flour mixture to wet mixture slowly and combine well with spatula. Finally add soaked fruits and nuts. And just fold it.
Pour this batter into the greased cake tin and bake for 30-40 mins or till a toothpick inserted into the center comes out clean. Take out the cake from oven and let it cool completely.
Using a fork or toothpick, prick the top and sides of the cake and brush with rum. Wrap the cake tightly with cling firm or foil sheet and keep at room temp.
Decorate the cake with sugar dust / dry fruits / pitted cherries.
Slice it and serve next day or you can also serve it after 2 or 3 days.