Photograph: Dan Jones
Preheat the oven to 150°C, fan 130°C, gas 3. Line a 7cm-deep 20cm square tin with buttered baking paper.
Snip the figs and prunes into small pieces. Roughly chop the almonds. Put the butter and sugar in an electric mixer and beat until fluffy.
Sift the flour into a bowl with the cinnamon, ginger and cloves. Add this and the beaten eggs alternately to the butter and sugar in the mixer, beating on a low setting all the time.
Stir in the fruit, almonds, lemon juice and zest, treacle and 3 tablespoons of the rum by hand. Tip into the tin and even out with a spatula. Bake for 1 hour 30 minutes or until golden and a skewer comes out clean. Leave to cool in the tin.
When cold, make small insertions in the surface and drizzle over a little extra rum. To ice your cake, brush the cake with a little warmed apricot glaze, then cover it completely with 500g rolled-out marzipan, trimming off the excess. Brush the marzipan with cooled boiled water. Cover with 750g rolled-out white icing and trim off the excess.
Kitchen secrets: you can also bake this cake in a round 20cm tin; cook for 2-2½ hours.
To make a gluten-free cake use a gluten and wheat-free white self-raising flour blend and increase the liquid in the mixture to the juice of 1½ lemons and 4 tbsp rum. Check the marzipan and icing are gluten-free too.