Ingredients

• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• ¼ cup dried cranberries
• ¼ cup dried currants
• 2 tablespoons chopped candied citron
• ¼ cup dark rum
• ½ cup butter
• ¼ cup packed brown sugar
• 1 egg
• ½ cup all-purpose flour
• 1/8 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ cup unsulfured molasses
• 2 tablespoons milk
• ¼ cup chopped pecans
• ¼ cup dark rum, divided

Method

1. Soak cherries, mango, cranberries, currants, and citron in ¼ cup of rum for at least 24 hours. Tightly cover and store at room temperature.
2. Preheat oven to 165C. Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.
3. In a large bowl, mix butter and brown sugar until it becomes fluffy. Beat in the egg. Add the flour, baking soda, salt, and cinnamon and mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then add 2 tablespoons rum on top.
5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. 
6. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. 
7. Sprinkle top and sides of cake with remaining rum. 
8. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. 
9. Place in an airtight tin container and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.