Ingredients
⅛cupdried cherries,chopped
⅛cupdried mango,chopped
¼cupdried cranberries
¼cupdried currants
2tbspcandied citron,chopped
¼cupdark rum
½cupbutter
¼cupbrown sugar,packed
1egg
½cupall purpose flour
⅛tspbaking soda
¼tspsalt
¼tspcinnamon,ground
¼cupmolasses,unsulfured
2tbspmilk
¼cuppecans,chopped
¼cupdark rum,divided
Preparation
Soak cherries, mango, cranberries, currants, and citron in ¼ cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F. Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg.
Whisk together flour, baking soda, salt, and cinnamon; 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.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum.
Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum.
Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 20 days.
Serve and enjoy.
