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Take one-quarter of the flour and add it to the rum-soaked dried fruit mixture, tossing to coat.
Then, slowly add the remaining three-quarters of the flour and the mixed spice to the butter mixture, mixing until just combined. Stop the machine once the flour is incorporated.
Gently fold in the mixed dried fruit (now coated in flour) and the chopped walnuts using a rubber spatula until evenly distributed.
Pour the batter into the prepared cake tin. Give the tin a firm bang on the table once to help settle the contents and remove any large air pockets.
Bake in a preheated oven at 160°C for a total of 1½ hours.
After about 30 to 40 minutes, when the top of the cake begins to turn brown, loosely cover it with foil and continue baking until a skewer inserted into the center comes out clean.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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