1.Combine fruit, almonds, rinds and rum in bowl, cover, stand overnight. Grease a deep 20cm round cake pan, line base and side with paper; grease paper well.
2.Cream butter and sugar in large bowl with electric mixer only until combined. Add eggs quickly, one at a time; beat until combined. Stir in half the sifted flours with half the fruit mixture, then remaining flours and fruit mixture. Spread mixture into prepared pan.
3.Bake in oven at 160°C for about 2 hours. Cover cake with foil; cool in pan.