Simmer the apple juice in a saucepan, add the butter until melted, remove from heat, then stir in maple syrup and dark rum.

Pour this mixture over the dried fruit and cranberries in a large bowl, cover tightly, and allow to soak overnight.

The next day, preheat the oven to 160°C / 140°C fan / gas 3.

Grease and double-line a deep 20 cm cake tin.

Beat butter and sugar until creamy.

Gradually add the eggs until smooth; if the batter looks like it may split, add a spoonful of flour to stabilize it.

Fold in flour, spices, salt, citrus zest, toasted nuts, the soaked fruit, and all remaining soaking liquid.

Transfer the batter to the tin, level the top, and create a small dip in the middle to prevent doming.

Bake for 1 hour 30 minutes, reduce heat to 140°C / 120°C fan / gas 1, and bake for another 1 hour 45 minutes until a skewer comes out clean.

Allow to cool slightly, poke holes with a skewer, and feed with rum and maple syrup.

Once cold, wrap in baking parchment and store in an airtight tin.

Feed every 7–10 days until decoration.