Soak the raisins, currants, cherries in the rum for 30 minutes or well-sealed up to 3 months in the fridge. Drain and set aside. Pro tip - make sure to drain the fruit well so you can add it to the flour. This will prevent the fruits from sinking to the bottom of the fruitcake.
Preheat the oven at 160°C / 325°F / Gas Mark 3
Grease and line the bottom and sides of a 3 inch deep 8-inch round baking pan with parchment paper and set aside.
Dry ingredients - combine the flour, salt, and baking powder - set aside.
In the bowl of a stand mixer with the paddle attachment or you can use a bowl and whisk. Cream butter, sugar, and marzipan until light and fluffy.
Add eggs one at a time, followed by the vanilla extract,
Add the flour and rum to the cake batter saving a few tablespoons of flour for the fruit. Then add the flour-coated fruit and chopped nuts to the cake batter as well. Pro tip - once coated in flour add it immediately to the batter and do not overmix.
Pour the cake batter into the prepared baking pan and bake for about 40 to 50 minutes or until a skewer inserted in the center comes out clean
Cool on a wire rack for 10 minutes then invert on a cooling rack to cool completely Pro tip- For a boozy Christmas cake pour the optional rum over the cake as soon as it comes out of the oven.