Pour the liquor in a mixing bowl. Add 3 tsp of the all-spice powder, give it a hearty mix. Now add the orange zest and orange juice to the spiced liquor and give it another good stir.

Soak the dry fruits in about 800 ml of the spiced liquor. Keep aside in an air-tight jar. Ideally, you would want to leave all the fruits soaked in the spiced liquor for at least 5-7 days; the longer the merrier.

If all the liquid has been absorbed by the dry fruits, feel free to add another slug of rum every so often.

Preheat the oven to 135C.

Sift the flour, baking powder and 1 tsp of the all-spice powder into a bowl.

In another large bowl, beat the butter and sugar with an electrical beater till light and fluffy. Then add the eggs one at a time, beating well after each addition. Add the vanilla extract and molasses. Mix well.

Add the flour mixture to the egg batter. Fold gently to mix well.

Now take 4 cups of the soaked dry fruits along with a bit of soaking liqueur and 2 tbsp of spiced rum and add to the batter. Give it a gentle mix.

Line a 9 inch spring-form cake tin with parchment paper, lightly grease. Pour the batter into the cake tin, gently level the top with a spatula.

Put the cake tin in the middle rack of the oven, bake for close to 2 hrs or till a skewer inserted into the center of the cake comes out clean. If the skewer doesn't come out clean, bake for an additional 5-7 minutes more and check again.

Remove the cake from the oven, poke holes in the cake with the skewer, spoon over 2 tbsp of your spiced rum. Cover with an aluminium foil.

Allow the cake to cool to room temperature. Remove carefully from the spring-form tin. Peel off the baking parchment, wrap well in cling film and store in a cool, dry place for at least 24 hrs before slicing the cake.

Take all the ingredients listed under the All-Spice powder ingredients and mix well. Store in an air tight container.