(Gluten-free) Mix the flour with the water, oil and sugar until smooth and let stand for about 1 hour. Bring the dried fruit to the boil with the rum and infuse with the lid closed. Beat the egg whites with the sugar until stiff.
Sift the cornstarch and baking powder together and fold into the chestnut flour mixture, alternating with the beaten egg whites.
Fold in the dried fruit. Dust the cherries with 1 tbsp. chestnut flour and fold into the batter. Fill a 26-cup springform pan with the mixture, sprinkle with pine nuts and bake for 35-45 minutes at 180 °C convection oven.
Check the doneness of the cake with a skewer, mix the liqueur sugar with the cherry brandy and brush the cake with it.
Good luck!