Prepare the Fruit and Nuts

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper, or use a springform pan for easy removal.
2. Soak the Fruit: In a medium bowl, combine the mixed dried fruit and chopped candied ginger (if using). Pour the dark rum (or orange juice) over the fruit and let it soak for about 15-20 minutes. This step helps soften the fruit and infuse it with flavor.
3. Toast the Nuts: In a separate pan, toast your nuts over medium heat for about 5 minutes, just until they start to release their oils and become fragrant. Remove them from heat and set aside to cool.

Make the Batter

1. Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and brown sugar until fluffy. This should take about 3-4 minutes with a hand mixer or stand mixer.
3. Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Continue mixing until the batter is smooth.
4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Add the Fruit and Nuts: Stir in the soaked dried fruit, nuts, and applesauce. Make sure everything is evenly distributed in the batter.

Bake the Cake

1. Transfer to the Pan: Pour the batter into your prepared cake pan and spread it out evenly with a spatula.
2. Bake: Bake the fruit cake in the preheated oven for 1 hour to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, this time may vary slightly, so check after 1 hour and adjust as needed.
3. Cool: Once baked, allow the fruit cake to cool in the pan for about 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely.