Make this cake 15-20 days before Christmas or the holiday during which you intend to serve it!
Prepare the fruit mixture the day before you make the cake.
The next day, turn the oven on to 284°F (140 °C). Sift 1 2/5 cups (350 g) of flour.
Lay out baking paper along the bottom and walls of the cake form. I used a metal container with a tight-fitting lid in which I later stored the cake.
In a bowl put the butter, acacia honey, brown sugar and white sugar.
Beat the mixture to a cream with a mixer for 7-8 min., then add the eggs 1 by 1, while beating after each, adding 1 tbsp flour and beating again. And so on until you've added all 6 eggs.
Mix 1/2 the remaining flour with 1 baking powder and the fruit mixture and add it in. Stir well, add the remaining flour, stir to a homogeneous mixture.
Prepare a form 8 3/4″ (22 cm) in diameter and 6 3/4″ (17 cm) tall. Pour it into the form, smooth it out well on top.
Lay out a double layer of baking paper on top, tie it around the form/container like a traditional jar of jam (I don't tie it, instead I put the lid on my metal container to keep it settled and folded after I remove the lid).
After you've wrapped it, put the cake to bake for 1 hour to 1 hour 50 min.
After it's baked, pierce it in several spots with a toothpick and pour on 5 tbsp rum, leave it for 30 min., then take it out to a cooking grid until fully cooled.
Next, wrap it in foil, put it in a container and keep it in the fridge until Christmas, while sprinkling it with rum every 2-3 days. And if you don't want the cake to make you too drunk on the holiday, you can dilute the rum with a little orange juice or tea. You can decorate it with cream, candied and dried fruits if you like. Or just consume as is!