3 1/4 cups (500g) sultanas
Preheat oven to 150°C/130°C fan-forced.
Line deep 19cm-square cake pan with two layers of brown paper and two layers of baking paper, extending paper 5cm above edges of pan.
Combine fruit, juice, marmalade and rum in a large bowl.
Beat butter, sugar and rinds in small bowl with electric mixer until combined. Add eggs, one at a time, beating until just combined.
Add butter mixture to fruit mixture: mix well. Mix in the sifted flour and spice. Spread mixture evenly into pan: decorate with almonds.
Bake uncovered, about 3-3 1/2 hours or until cooked when tested.
Brush top of cake with extra rum. Cover hot cake, in pan, tightly with a clean tea towel: cool overnight.
Preparation time 30 minutes ( plus cooling time) Cooking time 3 hours.
Note: Cake can be made up to two months ahead: store in an airtight container at room temperature. If the weather is humid, store in the refridgerator.