Place the grated apples, raisins, golden raisins, figs, dates, apricots, almonds, and rum in a medium bowl and stir to combine. Cover and allow to soak in a cool, dark place for at least 24 hours, stirring occasionally.
Preheat oven to 275 degrees F. Grease a 9-inch springform pan and line the bottom and sides with a double layer of parchment paper; set aside.
Place the butter, sugar and vanilla seeds in the bowl of an electric mixer and beat on medium speed for 8 minutes - the mixture will become extremely light and creamy. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking soda, cinnamon and allspice into a large bowl. Add the soaked fruit and mix well with a rubber spatula, ensuring that all of the fruit is evenly coated with flour. Add the butter mixture and continue to stir and fold until the batter is completely combined.
Scrape the batter into the prepared pan and smooth the top. Cover the top with a round of parchment paper and bake for 2 hours 15 minutes to 2 hours 45 minutes, or until a skewer inserted in the center comes out clean.
As soon as the cake comes out of the oven, remove the parchment from the top and drizzle the extra rum evenly all over the top of the cake. Allow the cake to cool completely in the pan, then remove the sides, bottom and the parchment paper before serving. The cake can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month. Bring to room temperature before serving.