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1
Combine all ingredients in a 3-quart container with a tightfitting lid and mix well.
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2
Cover tightly and store in a dark, cool, dry place for 1 week.
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3
Heat the oven to 300 degrees F and arrange a rack in the middle.
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4
Coat two 9-by-5-inch loaf pans with butter; set aside.
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5
Combine flour, salt, baking powder, cinnamon, clove, and nutmeg in a large bowl and whisk to aerate and break up any lumps.
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6
Set aside.
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7
Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and beat on medium speed until pale yellow, about 3 minutes.
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8
Scrape down the sides of the bowl, and return the mixer to medium speed.
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9
Add eggs one at a time, letting each mix in fully before adding the next.
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10
Add vanilla.
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11
Scrape down the sides of the bowl and return the mixer to low speed.
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12
Add flour mixture, macerated fruit and nuts along with any unabsorbed liquid, and burnt sugar, and mix until just combined.
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13
Divide batter evenly between the prepared pans (the pans will be completely full).
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14
Bake until a cake tester comes out clean (the cake centers will be very moist), about 2 hours.
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15
Let cool 30 minutes in the pans on a wire rack.
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16
Turn cakes out onto the rack, and brush each with 2 tablespoons dark rum.
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17
Cool completely before slicing and eating, or aging.
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18
To age, store each cooled cake in a resealable plastic bag at room temperature for up to 2 months.
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19
A dark cupboard or pantry is ideal, but do not refrigerate, as the moisture level will change the texture.
