Step 1

Preheat oven to 160C/140C fan forced. Grease an 7cm-deep, 22cm (base size) round cake pan. Line base and side with three layers baking paper, allowing paper to overhang 5cm above side.

Step 2

Use electric beaters to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the dried fruit, cherries, flours, almonds, chocolate, coconut and rum. Stir until combined.

Step 3

Transfer mixture to prepared pan. Smooth the surface. Bake for 1 hour 45 minutes-2 hours or until a small knife inserted into the centre comes out clean. Cover cake with foil then set aside in pan to cool completely. Serve.