| 1. | Preheat oven to 160ºC. |
| 2. | Mix the dried fruit in a bowl and add the rum (or brandy) and allow to soak overnight, or a minimum 4 hours. |
| 3. | Line a 23 cm deep round cake tin with a double layer of baking paper on sides and base. Wrap outside of tin with a double thickness of brown paper and tie with string or secure join with a paper clip. |
| 4. | Beat butter, sugar and vanilla until creamy, then beat in the eggs one by one, beating well. |
| 5. | Add to the fruit and mix well. |
| 6. | Melt the chocolate in a small saucepan over simmering water, or in the microwave oven for about 2 minutes, and then stir in the apricot jam and nectar and pour over the fruit. Stir in. |
| 7. | Fold in the flours and cinnamon, and tip the cake mixture into the prepared tin. Smooth the top and tap the pan against the worktop to settle contents and remove air holes. |
| 8. | Bake for 2 ½ –3 hours until a skewer test comes out clean. Remove from the oven, leave in the tin, wrap in kitchen towels and leave overnight. |
| 9. | Dust with icing sugar before serving. |
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