For the Topping:

• 2 cups mixed dried fruit
• 1/4 cup fresh pomegranate seeds
• boiling water
• 2 tablespoons butter
• 1/3 cup dark brown sugar

For the Cake:

• 1-3/4 cups all-purpose flour or gluten-free flour
• 2 tablespoons Poudre Douce 
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Kosher Salt
• 1/2 cup almond flour
• 10 tablespoons unsalted butter, softened
• 2/3 cup dark brown sugar, packed
• 1/2 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract or Heilala Vanilla Paste 

For the Topping: Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.

For the Cake: Preheat oven to 350 degrees F.

Put the 2 tablespoons of butter into a 10-inch round cake pan and put it into the oven to melt. Remove from oven and swirl the melted butter around, coating bottom and sides evenly. Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.

Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside. 

Mix the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Whisk in the eggs, one at a time, then the vanilla extract.

Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.

Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean). Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.

Notes: Out of Poudre Douce? Here's how to make it:

• 2-1/2 teaspoons brown sugar
• 1 teaspoon Powder Ginger 
• 1 tablespoon Cassia Indonesian Cinnamon 
• 1/2 teaspoon Jamaican Allspice 
• 1/3 teaspoon Kosher Salt