Soak the chopped dried apricots in the dark rum for at least 30 minutes, letting them plump and absorb the alcohol. Visual cue: the apricots should look slightly swollen and glossy in the liquid.

Preheat the oven to 325°F and grease a mini loaf pan for easy release. Visual cue: the pan should be evenly coated so the tops stay intact.

Whisk the eggs, then stir in the honey, vegetable oil, lemon zest and juice, sugar, and apricot jam until smooth and unified. Visual cue: the mixture should look glossy and thick, not separated.

Sift together the all-purpose flour, cake flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, and allspice. Visual cue: the spices should be evenly dispersed without visible lumps.

Fold the dry mixture into the wet ingredients just until combined to avoid overmixing. Visual cue: no dry streaks should remain, but the batter can look slightly thick.

Fold in the soaked dried apricots and rum, then divide the batter among the mini loaf cups and top each with slivered almonds. Visual cue: almonds should sit on top of the batter for toasted crunch.

Bake at 325°F for 25 to 30 minutes, until a toothpick comes out clean. Visual cue: the tops should be golden and set, with no wet batter clinging to the toothpick.

Cool the mini cake loaves before serving to help the crumb firm up and slice cleanly. Visual cue: loaves will pull slightly away from the pan edges as they cool.