Nut-spiced cake

For the cake:

• 4 eggs, 200 g butter (melted)
• 200 g muscovado sugar
• 1 sachet of baking powder
• 350 g whole-wheat flour
• 50 g ground spices: nutmeg, cloves, ginger, cinnamon, cardamom
• 50 g raisins
• 50 g walnuts
• 4 candied orange peels
• 10 dried apricots
• 10 dried figs
• 10 prunes

For the syrup:

• 100 ml dark rum
• 50 g sugar
• 50 ml water

For the cake:
1) Mix all the ingredients in the same order as the ingredient list and pour into a 25 cm mould, lined with baking paper and rubbed with oil.
2) Bake in the oven for 45 minutes at 160ºC.
3) Remove from the mould and allow to cool.

For the syrup:
1) Heat the rum, sugar and water in a saucepan until they thicken and pour over the cake.