For the Fruit Mixture:

• 3oz dried kiwi
• 3oz dried cranberries
• 3oz dried pineapple
• 3oz raisins
• 6 tbsp all-purpose flour (to coat the dried fruits)
• 9oz rum

For the Cake Batter:

• 8oz unsalted butter
• 10oz all-purpose flour
• 4 eggs
• 10oz granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
  

Step 1: Prepare the Fruit Mixture

1. Combine 13oz/360g of the dried fruits (kiwi, cranberries, pineapple, and raisins) in a SEASON•SEAL vacuum container. Add the zest of one orange and pour in 9oz/230ml of rum.
2. Seal the container using the vacuum-seal function and let it marinate for 2 hours. This process helps the fruits absorb the rum and enhances their flavor.

Step 2: Prepare the Cake Batter

1. Preheat your oven to 180°C (350°F) and line a SEASON•SEAL container with parchment paper.
2. In a large mixing bowl, cream the butter until fluffy. Add the granulated sugar and continue to cream the mixture until smooth.
3. Add the eggs one at a time, beating well after each addition. This will help create an airy batter.
4. Sift together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the butter and egg mixture, folding gently with a spatula until combined.
5. Release the vacuum on the marinated fruit mixture. Toss the fruit with 6 teaspoons of flour to lightly coat them. This step helps prevent the fruit from sinking to the bottom of the cake.
6. Fold half of the soaked fruit mixture into the batter, ensuring it’s evenly distributed. Add the remaining fruit and fold gently until the fruits are fully incorporated.

Step 3: Bake the Cake

1. Pour the batter into the prepared SEASON•SEAL container. Use a spatula to shape the batter and create a slight dip in the center, which will help the cake rise evenly.
2. Bake in the preheated oven for 15 minutes. After 15 minutes, remove the cake and gently score a line down the center with a knife to encourage even rising.
3. Return the cake to the oven and bake for another 15 minutes. At this point, insert a skewer or toothpick into the center of the cake. If it comes out clean, the batter is set.
4. Bake for an additional 1 hour and 50 minutes. This long baking time ensures the cake is fully cooked and has a deep, rich flavor.

Step 4: Final Touch

1. Once the cake is done, remove it from the oven and brush the top with additional rum while it is still warm. This will enhance the flavor and give the cake a beautiful glaze.
2. Allow the cake to cool completely before removing it from the container and serving.

Enjoy

This Christmas Fruit Pond Cake is best enjoyed once it's fully cooled. In fact, the flavors continue to develop and deepen over time, so feel free to bake it a day or two in advance of your holiday celebration. Whether you serve it as a sweet treat after a festive dinner or gift it to loved ones, this cake will become a cherished part of your holiday traditions.