Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment
Cream together the butter and sugar at a high speed in a stand mixer until it’s fluffy and starting to look white, about 5- 7 minutes.
Stir in the eggs one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling. Sift in the flour, baking powder and salt into the batter, then add the almond flour. Mix.
Pour in milk a little at a time, then add the dried fruits, nutmeg, lime zest, rum, almond flavor and vanilla extract.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour batter into a greased and floured bundt or 10-inch cake pan.
Bake at 325 F until a tester inserted into the center comes out clean, 50–60minutes, or until a skewer inserted into the center of the cake comes out clean.
Transfer to a wire rack. Let the cake cool in the pan for 10 minutes. Sprinkle with powder sugar, if desired.
Serve with tea and/or whipped cream.