Step 1
Put raisins golden raisins cranberries and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
Step 3
Whisk brown rice flour almond meal potato and tapioca starches cinnamon nutmeg cloves cardamom and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
Step 4
Combine orange zest dates figs and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
Step 5
Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one beating after each addition. Mix in applesauce.
Step 6
Drain the dried fruit reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
Step 7
Mix soaking liquid into the butter mixture. Gradually add flour stirring just until combined; do not overmix. Fold in hazelnuts walnut halves and pecan halves.
Step 8
Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
Step 9
Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean about 30 minutes more.
Step 9
Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.