2 cups (500 ml) unbleached all-purpose flour

1 teaspoon (5 ml) ground cinnamon

1 teaspoon (5 ml) ground cloves

1 teaspoon (5 ml) ground nutmeg

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2.5 ml) baking powder

1/4 teaspoon (1 ml) salt

1 cup (250 ml) unsalted butter, softened

1 1/4 cups (310 ml) packed brown sugar

5 eggs

1/2 cup (125 ml) dark rum + 1/4 cup (60 ml) to pour over the finished cake

1/2 cup (125 ml) molasses

2 cups (500 ml) golden raisins

1 1/4 cups (310 ml) candied fruit peel, diced

1 1/4 cups (310 ml) pitted dates, diced

1 cup (250 ml) currants

1 cup (250 ml) green and red candied cherries

1/2 cup (125 ml) dried bananas, crushed

1/2 cup (125 ml) mixed dried fruit of your choice (cranberries, blueberries, cherries, figs)

With the rack in the middle position, preheat the oven to 150°C (300°F). Line two 13 x 23-cm (5 x 9-inch) loaf pans or three 10 x 18-cm (4 x 7-inch) baking pans with parchment paper. Let the paper overhang 2 sides to make it easier to unmould the cakes. Butter the other 2 sides.

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

In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. Set the mixer to low speed and add the flour, alternating with the rum and molasses. Transfer the batter to a large bowl and add the remaining ingredients. Mix well, stirring with a spatula or wooden spoon for 4 or 5 minutes. Scrape the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 90 minutes for smaller cakes or 2 hours for larger cakes.

Remove the fruitcakes from the oven and drizzle with rum if desired. Cover with aluminum foil and let rest on a cooling rack for 10 to 12 hours. Unmould.

Serve thinly sliced.

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