Rum-Soaked Raisin Caramel Cake from Season: Big Flavors, Beautiful Food by Nik Sharma

Ingredients

• 1 Tbsp unsalted butter, melted, plus 1 cup [220 g] at room temperature
• ½ tsp fine sea salt
• ⅔ cup [100 g] chopped dried apricots or pineapples
• 1½ cups [360 ml] spiced rum
• 5 large eggs, at room temperature
• 1½ cups [210 g] mixed raisins
• 1½ tsp baking powder
• 3½ cups plus 2 Tbsp [715 g] sugar
• ½ cup [110 g] chopped candied ginger
• ⅓ cup [50 g] chopped raw cashews
• 3½ cups plus 2 Tbsp [500 g] all-purpose flour
• ½ cup [120 ml] water
• ¼ tsp cream of tartar