Ultimate Fruit Cake Extravaganza

1.Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.

2.In a large mixing bowl, combine the mixed dried fruits, candied citrus peel, walnuts, and almonds. Toss them together to ensure they are well mixed and coated with flour (this helps prevent them from sinking in the batter).

3.In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

4.Stir in the applesauce, orange juice, dark rum or brandy (if using), and vanilla extract until well combined.

5.In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

6.Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

7.Fold in the prepared fruit and nut mixture until evenly distributed throughout the batter.

8.Pour the batter into the prepared bundt pan or divide it evenly between the two round cake pans.

9.Bake in the preheated oven for 60-70 minutes for the bundt cake or 30-35 minutes for the round cakes, or until a toothpick inserted into the center comes out clean.

10.Once baked, remove from the oven and let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

11.For decoration, once the cake is completely cool, top with halved maraschino cherries and whole almonds as desired.