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1
Soak cherries, pineapple, cranberries, raisins, and orange peel in 1/2 cup rum, covered tightly, for at least 24 hours at room temperature.
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2
Preheat oven to 325 degrees F (165 degrees C).
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3
Butter 2 6-inch round pans, or 2 loaf pans, and line with parchment paper.
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4
In a small bowl, whisk together flour, baking soda, salt, and cinnamon and set aside.
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5
In a large bowl, cream together butter and brown sugar until fluffy.
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6
Beat in egg.
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7
In a liquid measuring cup, stir together molasses and milk.
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8
Beat dry mixture into creamed mixture in three batches, alternating with molasses mixture.
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9
Stir in soaked fruit and chopped nuts.
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10
Scrape batter into prepared pans.
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11
Bake in preheated oven for 40 to 45 minutes.
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12
Cool in the pans for 10 minutes, then sprinkle each with 2 tablespoons rum.
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13
Cut two pieces of cheesecloth large enough to wrap around each cake.
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14
Moisten both cheesecloths with 1 tablespoon rum each.
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15
Spread on top of parchment paper cut to the same size as the cheesecloths, and unmold cakes onto them.
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16
Sprinkle top and sides of cakes with remaining rum.
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17
Wrap the cheesecloth closely to the surface of the cake, then wrap with paper.
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18
Place in an airtight tin, and age for at least 10 weeks.
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19
If storing longer, douse with additional rum for every 10 weeks of storage.
