Chop sultanas, glace red cherries, mixed dried fruit, raisins, and almonds.

In a large bowl, combine the chopped fruits with rum, parisenne essence, orange juice, and orange zest.

Soak the fruit mixture overnight.

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit).

Cream butter and brown sugar together until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Set aside the creamed mixture.

Sift flour, bicarbonate soda, nutmeg, and baking powder into a separate bowl.

Mix the sifted dry ingredients into the soaked fruit mixture.

Add the creamed butter and sugar mixture to the fruit and flour mixture.

Mix until well combined.

Line a 20cm x 7cm square tin with two layers of brown paper and one layer of greaseproof paper.

Pour the cake batter into the prepared tin.

Bake at 160 degrees Celsius (320 degrees Fahrenheit) for 30 minutes.

Reduce the oven temperature to 120 degrees Celsius (250 degrees Fahrenheit) and cook for a further 150 minutes, or until a skewer inserted into the center comes out clean.

Let the cake cool completely in the tin.

Remove the cake from the tin and place it on a cooling rack.