Soak all dry fruits in rum or fruit juice for at least a week.

Preheat the oven to 350F (180C).

Prepare caramel syrup: Melt sugar in a hard-bottom pan over low-medium heat, swirling until brown.

Remove from heat and add hot water carefully (sugar will solidify).

Return to stove and slowly dissolve sugar.

Cool the caramel syrup.

Drain rum/juice from soaked fruits and coat with flour to prevent settling.

Save drained rum for drizzling.

Whisk butter and sugar until creamy.

Add eggs and whisk again.

Combine dry ingredients: flour, spices, salt, baking soda, and baking powder.

Gradually fold dry ingredients into wet ingredients.

Add drained fruits, nuts, tutti frutti, and caramel syrup alternately, folding gently.

Grease a baking pan with butter.

Pour the cake mix into the pan.

Drizzle saved rum over the mix.

Bake for 40-50 minutes in the preheated oven.

If the top browns too quickly, cover with aluminum foil.

Check for doneness with a toothpick.

Cool completely before serving (best served the next day).