Presidential Eats Dundee Cake

1 . Stage

In a medium bowl, combine fruit and 1/4 cup rum. Cover and refrigerate at least 8 hours or up to 24.

2 . Stage

Preheat oven to 325º. Spray a 9"-by-5" loaf pan with cooking spray, then line with parchment, leaving an overhang on both long sides.

3 . Stage

Sift flour, baking powder, and salt into a medium bowl.

4 . Stage

In the large bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, beat butter, brown sugar, and 1/4 cup honey until fluffy and smooth, 3 to 5 minutes. Reduce mixer speed to medium-low and add eggs one at a time, beating to incorporate after each addition. Gradually add dry ingredients and continue to beat until no dry streaks remain. Add fruit and pistachios and beat on low speed until just combined.

5 . Stage

Scrape batter into prepared pan. Top with almonds.

6 . Stage

Bake cake until edges are golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Let cool slightly.

7 . Stage

Increase oven temperature to 350°. In a small saucepan over medium-low heat, heat remaining 1/2 cup rum with a few splashes of water; stir in remaining 1 tablespoon honey. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Pour into a rimmed baking sheet.

8 . Stage

Remove cake from pan, then rotate on all sides in rum soak. Transfer cake to a wire rack set in a baking sheet.

9 . Stage

Continue to bake just until any excess liquid is evaporated, 4 to 5 minutes. Let cool completely.

10 . Stage

Decorate cake with candied fruit. Thinly slice, then shingle on a platter to serve.