Place the rack in the middle of the oven and preheat it to 160 °C / 320 °F. Line a 20 cm x 10 cm (8-inch x 4-inch) deep baking dish with parchment paper with a few inches (or centimeters) of overhang off the sides.
dry and wet ingredients
In a small bowl, combine all-purpose flour, baking powder, unsweetened cacao powder, and a pinch of salt. In a separate bowl, combine lukewarm milk, brown sugar, and spices (cinnamon, ginger, allspice, cloves, and nutmeg) with a whisk.
combine fruits, nuts and chocolate
In a large bowl, combine Teta Frida fruit in cubes mango passion fruit, Teta Frida fruit in cubes raspberry cranberry in dark chocolate, and Teta Frida fruit in cubes strawberry banana. Add the raisins, prunes, dark chocolate chips, chopped nuts, orange zest, lemon zest, and rum.TipIf you can't find Teta Frida products in your country feel free to use other candied fruits.
Pour wet and dry ingredients into a bowl with fruits. Using a spatula, stir to combine, then pour the mixture into the prepared baking dish. Spread evenly with a spatula. Place in the preheated oven and bake for 1 hour 30 minutes - 1 hour 45 minutes at 160 °C / 320 °F. After 50 minutes of baking, cover the cake with aluminum foil - make sure the foil doesn't touch the food.
Make the apricot glaze. Add apricot marmalade, sugar, and water into a saucepan. Place over medium-high heat, bring to a boil and then simmer for 2 minutes. Brush the glaze over the warm fruit cake, then set it aside to cool to room temperature. Cut the fruit cake into thin slices, then serve.