Sieve flour with cinnamon powder and baking powder. Add lemon rind to it and mix. Keep it aside. Soak chopped almonds, tutti frutti, glace cherries, walnuts, mixed peels, cashewnuts, raisins and currants in rum.
Preheat oven to 180°C. Grease a cake tin. Break eggs and beat them with vanilla essence. Cream butter with one and a quarter cups of brown sugar till it is soft and light in colour.
Add honey and mix. Make caramel with the remaining brown sugar and a little water. It should be blackish in colour. Mix the beaten eggs with the creamed butter and sugar and mix gently.
Add the flour mixture and mix with a light hand. Strain the caramel into the soaked fruits and mix well. Add it to the cake batter and mix gently. Pour the batter into the prepared cake tin. Bake at 180°C for thirty minutes.
Reduce the temperature to 160°C and bake further for forty-five minutes. When done take it out of the oven and leave it on a rack to cool. Cut into slices and serve.