Instructions: Preheat oven to 325F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum.

Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.

Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition.

Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out dry, about 1 hour 15

minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.

Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in

refrigerator.)

Serves 12.

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