In a small saucepan, soak the dried fruits in the juice mixture for about 15 minutes.
Place the saucepan over very low heat and stirring gently, cook till all the liquid is dissolved and the fruits are soft.
Remove from heat and cool completely. Mix in the orange zest and keep aside.
Pre heat the oven at 140 deg C. Grease an 8½ inch round springform pan.
Beat the eggs with an electric beater till fluffy.
Add the sugar and beat till the mixture falls back in ribbons when you lift the beaters.
Beat in the oil and 2 tbsp of rum (if using any).
In another bowl, mix together the flour, ground almonds, chopped hazelnuts, baking powder, bicarbonate of soda, ground cinnamon and nutmeg.
Fold the flour mixture into the egg mixture, in 3-4 batches.
Fold in the fruit mixture.
Spoon the thick mixture into the greased pan and smooth the top.
Place the pan in the centre of the pre heated oven and bake for about 1 hour 15 minutes or till a skewer inserted through the centre of the cake comes out clean.
Remember to check after 15-20 minutes. If the top starts to brown quickly, just place a piece of foil over the top of the pan.
Cool the cake in the pan for 5-10 minutes.
Brush the top of the cake with the 1/4 cup of rum.
Transfer the cake from the pan and onto a cooling rack and cool completely.
Melt the chocolate and honey together and brush very thinly over the top of the cake.
Use the remaining chocolate mixture to 'glue' on the cherries and nuts in the centre.
Drizzle the icing (icing sugar + milk mixture) over the top of the cake.
Slice and enjoy; it tastes even better the next day, if you can resist the temptation.