In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight. Line bottom of buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat fruits dry between paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture, 1/4 at a time. Stir in fruit mixture, ground almonds, and walnuts, stirring until just combined. Turn batter out into the prepared pan. Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake for 1 hour, brush top with the remaining egg, beaten lightly, and bake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a sieve into a bowl, pressing on the solids. Let cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze and store the cake, wrapped in plastic wrap and foil. Keeps, covered, for 6 mos. Gourmet - December 1991