Preheat the oven to 180oC /
Gas 4. Grease and base line a 23 x 13 cm loaf tin. Sift the flour,
baking powder and mixed spice into a bowl. Rub in the butter until the
mixture resembles fine breadcrumbs. Stir in the sugar.
Make a well in the centre and work in
the eggs, milk and rum until combined. Stir in the remaining ingredients
and transfer to the loaf tin.
Press the whole brazil nuts and halved
figs gentle into the mixture, to form an attractive pattern. Bake for 1
1/2 hours, or until a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Heat the jam and rum together in a
small saucepan. Increase the heat and boil for 1 minute. Remove from the
heat and pass through a fine sieve.
Cool the glaze slightly, brush over
the warm cake, and leave to cool completely.