Fig, apricot and pistachio Christmas cake | Sainsbury`s Magazine

Ingredients

• 1 x 250g pack dried figs, trimmed
• ½ x 250g pack dried apricots
• ½ x 250g pack stoned dates
• 1 x 125g pack Taste the Difference dried morello cherries
• 1 x 500g pack mixed dried fruit
• finely grated zest and juice of 1 large orange
• 100ml golden rum, plus extra for feeding the cake
• 275g unsalted butter, softened, plus extra for greasing
• 275g dark muscovado sugar
• 3 tbsp pomegranate molasses
• 4 large eggs, beaten
• 1 x 100g pack pistachio kernels
• 350g plain flour
• 1½ tsp ground cinnamon
• ¾ tsp ground or freshly grated nutmeg
• ½ tsp ground cardamom (crush the seeds from 12 pods)
• ¾ tsp ground cloves
• 75g ground almonds