- 1/3 cup chopped dried cherries
- 2/3 cup dried cranberries
- 2/3 cup currants
- 1/2 cup plus 2 tablespoons light rum
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons butter
- 3/4 cup packed brown sugar
- 2 eggs
- 2 tablespoons milk
- 1/4 cup unsulfured molasses
- 2/3 cup chocolate chips or chopped pecans
In a plastic container or ziplock bag, soak the dried fruit in 1/4 cup of the rum for at least a day, covered tightly and at room temperature.
Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8 1/2 inch loaf pan with parchment paper.
Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/rum mixture and chocolate and/or nuts.
Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.
Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.