Apple, Rum & Raisin Cake

My friend Radhika is on a baking spree these days and she shared recipe of Apple, Rum & raisin cake, its on my  top priority on the "to bake" list. Here she used olive oil but it an be substituted by butter. thanks a ton Rads for the wonderful recipe!
1/4th cup (60 ml) Overproof (dark) rum
120g raisins
2 cups (300 gm) plain flour
1.5 tsp baking soda
1/2 tsp salt
3/4th tsp ground nutmeg
1 tsp ground cinnamon
pinch ground cloves
3 cups (440 gm) castor sugar (i took little less as i dont like it too sweet) 
1 cup (250 ml) light olive oil
2 tsp vanilla extract
2 eggs
3.5 cups peeled cored & diced apples (roughly 3-4 depending on their size)
100g roasted pecans or walnuts coarsely chopped
icing sugar for dusting
Luscious homemade caramel sauce optional to serve.
Soak rum & raisins together in a small bowl & leave them to sit at least 30 mins (or keep it overnight).
Preheat the oven to 160 degrees C. Butter a cake tin, line the base with butter/wax paper or dust the tin with flour. Set aside.
Put the flour, baking soda , salt, nutmeg, cinnamon & cloves into a bowl & whisk them together for 40 seconds with a balloon whisk.Keep this dry mixture aside
Put the sugar & oil into the mixer bowl & beat them on medium-high speed for 5 mins. Until they're thick; splash in the vanilla extract towards the end, add the eggs, one at  a time, beating well after each one is added.
Now use a wooden spoon or spatula to stir the dry mixture into the egg mixture until they are thoroughly combined (batter will be very thick). Stir in the rum & raisin mixture, chopped apples & nuts. Scrape the batter into the prepared tin & smooth the top.
Bake for 1hr 15 mins to 1 hr 30 mins or until a fine skewer inserted in the middle of the cake comes out clean. Cool the cake in the tin on a wire rack for 15 mins. Carefully loosen the cake around the sides, with butter knife & invert it onto the rack. Leave it to cool completely.
Before serving dust it with icing sugar. Serve with homemade caramel sauce if you liked

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