The saffron in this cake gives it a delicious flavour and pretty golden colour when sliced. 
Ingredients:
100g Dried Apricots, roughly chopped
225g sultanas
3 tbsp rum
Pinch saffron strands
100g whole almonds, roughly chopped
200g Glacé Cherries, roughly chopped
100g Tropical Medley Dried Fruit, roughly chopped
150g Mixed Peel Italian Cut, finely chopped
Grated rind of 2 oranges
225g unsalted butter, at room temperature
225g golden caster sugar
4 large eggs
225g plain flour
¼ tsp salt
50g ground almonds
1 tsp ground ginger
Instructions:
Place the apricots, sultanas, rum and saffron in a bowl, cover and set aside for several hours or overnight.
Stir in the almonds, cherries, tropical medley, peel and rind.
Preheat the oven to 170°C. In a separate bowl, whisk the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Sift the flour and salt and fold in, followed by the ground almonds, ginger and fruit mixture.
Spoon the mixture into a greased and lined 20cm square cake tin. Bake for 1 hour then lower the temperature to 150.C and cook for a further 1 hour until the cake is firm to the touch and has slightly shrunk away from the sides.
Leave the cake in the tin until completely cool, then wrap it in greaseproof paper and store in an airtight container.