Fruit and nut cake

Get
50g dried apricots
110g blanched chopped almonds
200g sultanas
250g butter
150g honey
7 eggs
400g flour
4 tbsp rum
Butter paper and wheatgerm for the form


Do 

Butter a bread form and sprinkle with wheatgerm.
Pre-heat oven to 190°c.
Chop apricots. Mix with sultanas and mix both with a little flour.
Beat egg whites stiff, add some honey and beat again till stiff.
Beat butter and honey until smooth. Add egg yolks on at a time while beating for a few minutes. Add alternately a little flour and egg whites until a smooth mixture forms.
Then add the rest of the floor and egg whites and carefully lift under the mixture.
Add the fruit and nuts and lift under.
Add the rum and lift under.
Pour into the bread form.
Form the top into an M shape.

Bake on the second bottom shelf for 40 minutes.
Cover with parchment paper and continue baking for another 20 to 30 minutes.
Leave it in the hot oven for a further 10-20 minutes in necessary.
Test if it is baked with a wooden skewer or small narrow knife. Even if the skewer comes out clean, leave it in the turned-off oven for 10 more minutes to ensure it does not have a soggy centre.
Remove from the form and cool . Wrap in paper.

This cake lasts well even in hot weather out of the fridge. Good for camping trips.
Optional: leave out the fruit and nuts for a dry cake ('sand cake').