Jamaican rum cake recipe

Jamaican Rum Cake Recipe
Ingredients:

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dark rum
1 cup mixed dried fruits (raisins, currants, chopped prunes)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
For the Rum Syrup:

½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup dark rum
Instructions:

Prepare the Fruit Mixture:

In a bowl, combine the mixed dried fruits with 1 cup of dark rum. Let it soak overnight or for at least several hours.
Prepare the Cake:

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla and almond extracts.
Gradually add the flour mixture to the butter mixture, alternating with the rum-soaked fruits (including any remaining soaking liquid), beginning and ending with the flour mixture. Mix just until combined.
Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Rum Syrup:

In a saucepan, combine the butter, water, and sugar. Bring to a boil over medium heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened.
Remove from heat and stir in the dark rum.
Glaze the Cake:

While the cake is still warm, poke holes all over it with a skewer or toothpick.
Slowly pour the rum syrup over the cake, allowing it to soak in. You may need to do this in several stages to ensure the syrup is fully absorbed.
Serve:

Allow the cake to cool completely before slicing and serving. This cake is best if it sits for a day or two to allow the flavors to meld.