Place the rum and dried fruit in a pot, add the orange zest, and cook over medium heat for 5 minutes. Remove and refrigerate for at least 24 hours before starting the recipe. Before making the cake, take the fruit out of the refrigerator to bring it to room temperature.
Preheat your oven to 180 degrees and place the rack in the center.
Butter two loaf pans. Place two strips of parchment paper in the mold; this will help you remove the cake from the mold at the end.
In a bowl with a whisk, beat the flour with all the spices.
In an electric mixer, beat the brown sugar and refined sugar with the butter until fluffy. Add the eggs and continue beating. Add the vanilla and salt and beat once more.
Add the flour gradually and beat until everything is incorporated.
Place the batter in a bowl, add the fruit, and using a spatula, mix the fruit with the batter.
Pour the batter into the molds and bake for 15 minutes. Then lower the temperature to 150 degrees Celsius and bake for an hour and a half or until a toothpick inserted comes out clean.
Remove the cake from the oven and allow it to cool on a rack for 30 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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