1. In a large bowl, combine raisins, candied fruits, dates, and cherries. Pour over the orange juice and rum, then let the fruits soak for at least 2 hours or overnight for best flavor.

2. Preheat your oven to 160°C (320°F) and generously grease a Bundt cake pan.

3. In a mixing bowl, cream the softened butter and brown sugar together until light, fluffy, and pale in color.

4. Add eggs one at a time, beating well after each addition to ensure a smooth batter.

5. In a separate bowl, whisk together flour, baking powder, baking soda, mixed spices, and salt.

6. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix gently until just combined.

7. Stir in the vanilla extract and caramel (if using), blending until smooth and evenly incorporated.

8. Drain any excess liquid from the soaked fruits and lightly toss them in a tablespoon of flour to prevent sinking.

9. Fold the fruits gently into the batter using a spatula.

10. Pour the batter into the prepared Bundt pan and smooth the top evenly.

11. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.

12. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

13. Slice and serve, or let it rest overnight for even deeper flavor.