1 1/4 cups (310 ml) orange juice

1 cup (250 ml) dark rum

1/2 cup (125 ml) finely diced dried apricots

1/2 cup (125 ml) golden raisins

1/2 cup (125 ml) currants

1/2 cup (125 ml) dried cranberries

1 cup (250 ml) diced candied citrus peel

1 1/4 cups (310 ml) all-purpose flour, sifted

1/4 teaspoon (1 ml) baking powder

1 pinch salt

1/2 cup (125 ml) unsalted butter, softened

1/2 cup (125 ml) brown sugar

2 tablespoons (30 ml) molasses

2 eggs

In a saucepan, combine the fruit, 180 ml (3/4 cup) orange juice and 125 ml (1/2 cup) rum and bring to a boil. Lower the heat and simmer for 2 minutes. Remove from the heat and let stand for 10 minutes. Strain, reserving the cooking juices and the fruit. Let cool.

With the rack in the middle position, preheat the oven to 150°C (300°F). Butter and flour the sides of a 33 x 23 cm (13 x 9-inch) Pyrex baking dish and line the bottom with parchment paper.

In a bowl, combine the flour and baking powder. Set aside.

In a separate bowl, cream the butter with the brown sugar and molasses. Add the eggs one at a time, beating until the mixture is smooth.

With the mixer on low speed, add the dry ingredients, alternating with the reserved cooking juices and remaining orange juice. Using a wooden spoon, stir in the fruit.

Spread the batter evenly in the baking dish and bake until a toothpick inserted into the centre of the cake comes out clean, 50 to 55 minutes. Let stand for 5 minutes. Run a knife around the inside edge of the pan, then unmould the cake by inverting it onto a cooling rack. Pull away the parchment paper and brush the cake with the remaining rum. Cool to room temperature. Even the sides of the cake by trimming them with a knife. Set aside.

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