Lithuanian Christmas Cake

Instructions

1. In a large bowl, combine the raisins, cranberries, apricots, figs, prunes, walnuts, orange zest, lemon zest, and rum. Mix well to ensure all the dried fruits are coated in the rum. Cover the bowl and let the mixture soak overnight to allow the flavors to meld.

2. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

3. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

4. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the butter and egg mixture, mixing until just combined.

5. Fold in the soaked dried fruit and nut mixture, making sure it is evenly distributed throughout the batter.

6. Pour the batter into the prepared baking pan and smooth the top with a spatula.

7. Bake the Lithuanian Christmas Cake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Once cooled, slice the cake into squares or rectangles and serve at room temperature.