Preheat oven to 300. Brush an 8″ spring form (if you want just one cake)  or a 6″ spring form pan and an 8 x 4″ loaf  for two cakes. Line bottom and sides with parchment; brush with butter.

Combine fruit and nuts in a bowl. Set aside.

Mix flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed and add eggs one at a time, mixing well between each. Add vanilla and rum and mix in. Add dry ingredients on low speed and beat until flour is incorporated. Scrape down bowl if needed. Fold in fruit and nut mixture.

Scrape batter into prepared pans. Bake until golden-about 2.5 hours. Cover with foil if it browns too much. Cool on a wire rack, Remove from pan and discard parchment.

Wrap in cheesecloth and douse with 1/4 c rum. Store in a cool dry place. This can be doused each week for up to a month before serving, but it is also perfectly fine to let this set for a few days before you devour.