Add all the dry ingredients to the bowl of your food processor and give them a good spin until everything is nicely combined.
Transfer that to a large mixing bowl and incorporate the ingredients from the "Fruits and Nuts" section. Mix well with a large wooden spoon or rubber spatula so that all the little bits and pieces get completely covered in flour. Set aside.
Add all wet ingredients to the bowl of your food processor and process until smooth and creamy.
Pour that mixture over the reserved dry ingredients and mix delicately with a rubber spatula until very well combined. Do not overmix.
Transfer batter to prepared pan and bake in the oven for 70-75 minutes or until a toothpick inserted in the middle comes out clean.
Set on a cooling rack and allow to cool completely before removing cake from pan.
For the glaze
Add all the ingredients to a small mixing bowl and mix until well combined.
Place cake on a cake plate and pour glaze right in the center. Spread it gently and evenly all the way to the sides.
Garnish with a few chopped apricots, raisins, pecans and walnuts.
*If you want to soak your fruits in rum, which really confers a nice festive flavor to the cake, do so the night before. Simply place all of the dried fruits (those that go in the cake and those that get used for garnish) to soak in about 1/3 cup of rum. When comes time to add the fruits to the cake, simply scoop out those that go in the batter and leave the rest in the bowl until you are ready to use them. When that happens, simply add the nuts to the bowl, give it all a good stir, fish out the goods out and arrange them in the middle of the cake, then pour the rum that’s left in the bowl right over the cake: it’ll get soaked up and make your cake extra moist and boozy! I know, I know, rum isn’t really paleo, but hey, sometimes, you got to give a little... just promise you won’t make it a habit, alright?