• Preheat the oven 150c/302f/gas mark 2 (this isn't a mistake!!)
• Grease an 8 inch spring form pan
• Line the pan by using a pencil/pen to form a circle around the removable base and line the sides. Then set aside.

For the mix fruit

• Add all of the fruit to a medium sized saucepan along with the red grape juice and simmer on medium-low heat for 15 minutes (until most of the liquid as absorbed) then leave to cool down.
• Add the fruit to your food processor/blender and pulse until your desired texture is achieved. I like a pudding style of cake so I completely puree my fruit. Then set aside.

For the cake batter

• Place the gluten free flour, nutmeg, cinnamon, mixed spice, baking powder and pink salt into a medium bowl and combine.
• In another medium bowl, cream the butter and sugar with an electronic whisk/mixer until fluffy.
• Add the applesauce, pureed fruit ,browning sauce, almond essence, vanilla and whisk to form a smooth paste.
• Add the bowl of flour to the wet ingredients - adding the flour a little at a time while whisking until fully incorporated.
• Stir in your chopped dried mixed fruit if you are adding any.
• Pour the cake batter into the cake pan.
• Place some water in a large oven proof bowl to create a water bath and place this on the bottom oven shelf underneath the pan (this will help with heat distribution)
• Bake the cake on the middle shelf for around 1hr and 30 minutes if the cake is browning too much half way through baking place some foil over the top of the cake.
• Once done check the readiness by inserting a skewer or even knife. It should come out clean when done. If not return to the oven to bake for 10-15 intervals (foil covered) and repeat.

For the soaking liquid

• Combine the grape juice, rum flavouring and water together in a spray bottle and spray the top of the cake.
• Allow the cake to completely cool (preferably overnight) before slicing (you can spray more liquid once the cake is cool).