In a bowl combine the dry fruits and candied peel with the alcohol or juice - Let soak for a minimum 30 minutes to overnight.
Preheat the oven at 170 C 340 F
Grease and flour a 7-inch Bundt Pan (see notes for other pan sizes)
Drain any liquid left from the dry fruits
(depending on how long you soak, the fruit will absorb the liquid)
Set 2 tbsp flour aside -
We will add flour to the dry fruits mixture just before adding it to the batter
Combine milk, yogurt, and drained alcohol or juice.
Use a whisk to ensure you have no lumps.
Combine remaining flour with baking soda and all the spices - combine well.
Cream the butter and sugar until light and fluffy.
Add the yogurt mixture
Followed by the flour mixture.
Now add the saved (2 tbsp) flour to the drained fruit mixture - Toss well to combine
Add it to the batter and combine well (do not over mix at this stage)
Add the chopped nuts (save some to sprinkle on top - optional) -
Combine well until you have everything mixed but do not over mix at this point.
Bake in a preheated oven for about 60 to 70 minutes or until a skewer inserted in the center comes clean
Pour into the prepared baking pan and bake in the preheated oven for 60 to 70 minutes or until a skewer inserted in the center comes out clean.
Spoon the rum or apple juice evenly over the warm cake. This keeps it moist and adds more flavor.
Let cool in the pan for 10 minutes
Invert on a cooling rack and cool completely.
This cake is delicious warm but will cut prettier slices when cooled completely.