For the Fruit Mixture:

• 3oz dried kiwi
• 3oz dried cranberries
• 3oz dried pineapple
• 3oz raisins
• 6 tbsp all-purpose flour (to coat the dried fruits)
• 9oz rum

For the Cake Batter:

• 8oz unsalted butter
• 10oz all-purpose flour
• 4 eggs
• 10oz granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
  

Step 1: Prepare the Fruit
Combine 13 oz dried fruits (kiwi, cranberries, pineapple, raisins) in a SeasonSeal vacuum container with the zest of 1 orange and 9 oz rum. Vacuum-seal on Season Mode and marinate 2 hours.

Step 2: Make the Batter
Preheat oven to 180°C (350°F) and line a SeasonSeal container with parchment. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. In a separate bowl, sift flour, baking powder, and salt; fold into wet mixture until combined. Release vacuum on fruit, toss with 6 tsp flour, then gently fold into batter in two additions.

Step 3: Bake
Pour batter into prepared container. Smooth top and make a shallow dip in the center. Bake 15 minutes, remove, and score a line down the center. Return to oven for another 15 minutes, then test with a skewer. Bake an additional 1 hr 50 min, or until fully set.

Step 4: Finish
Remove from oven and brush warm cake with rum for flavor and shine. Cool completely before removing from container and serving.