Mix the raisins and mixed peel (cut them into small pieces) in a bowl and sprinkle with 2 tbsp of rum, cover and keep for few days.
To prepare the cake mix:
Cream the butter and sugar until its light and fluffy. Beat in eggs one at a time, beating well after each addition. Before adding the last egg, add two tbsp of flour to the mixture. This will prevent the mixture from curdling.
Now fold in the maida with a wooden spoon. Also add the essence and spice powders.
Then add the caramel colour to give it a brown tinge.
Then fold in the fruit.
To prepare the baking tin:
Cut a strip of grease proof paper about 15 cm wide and long enough to line the tin. Remember to allow a few centimeters at the ends to overlap. Fold one of the long edges, up about 2 cm. Cut the paper at 2 cm intervals from the edge of the paper to the fold.
Then place the strip of paper inside the greased tin, fringed edge down, fit snugly around the sides allowing fringed edges to overlap the base.
Now place the cake tin on top of two sheets of brown and two sheets of grease proof paper and trace around the outside of the tin.
Cut out, and place the paper on to the greased base of the tin.
Then spoon the cake mixture into the lined tin, making sure it gets right into the corners.
Bake for 2.5 to 3 hours at 150 degrees centigrade. Fill up to 3/4 of the height of the tin.