2 and a 1/2 cups raisins (400g)
250g packet roughly chopped soft and juicy dried figs
1/3 cup rum, plus 1 tblsp extra, for brushing
125g unsalted butter, chopped, at room temperature
1/2 cup firmly packed dark brown sugar
2 tsps finely grated lemon rind
2/3 cup gluten-free plain flour
3 tsps mixed spice
1 tsp baking powder
1 cup almond meal
1/2 cup roughly chopped walnuts
Icing sugar mixture and dried citrus slices, to decorate
Grease a 10cm x 29cm loaf pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Combine raisins, figs, rum, and 1/4 cup water in a large saucepan. Bring to a boil; stir occasionally. Boil for 1 minute. Move to a bowl. Cool.
Beat butter, sugar, and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined (the mixture will appear curdled at this stage). Transfer to a large bowl. Add sifted flour, spice, baking powder, almond meal, walnuts, and fruit mixture in two batches. Stir until combined. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for 50 to 60 minutes. (Cover loosely with foil during cooking if the top starts to over-brown). Remove.
Brush extra rum over the top of the cake. Place a sheet of baking paper over top, then wrap the hot cake in pan, with a clean tea towel. Leave overnight to cool completely before turning out.
Dust with sifted icing sugar. Decorate with citrus slices.