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Special Equipment: KitchenAid(R) Stand Mixer; KitchenAid(R) Sifter + Scale Attachment; One 9-in/23-cm cake pan with 1 1/2-in-4-cm-sides; parchment paper
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In a large bowl, combine all the dried fruits (golden raisins, currants, sweetened dried cranberries, dried cherries, dried chopped apricots, candied citron), candied ginger, and orange zest. Add the 1 cup rum and stir well to combine. Cover with plastic wrap and set aside at room temperature for 3 hours or overnight.
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In a large saucepan, set over medium heat, melt the 1/2 cup + 2 Tbs butter. Add the1 cup sugar and stir to dissolve the sugar. Add the prepared macerated fruit, along with 1 cup apple juice and spices (cinnamon, ginger, cardamom, allspice). Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once it has reached a boil, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for 10 minutes. Remove from the heat and set aside to cool for 15 minutes, stirring occasionally. Once cool, stir in the 1 teaspoon vanilla extract.
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Meanwhile, position an oven rack in the center of the oven and preheat the oven to 325u00b0F/160u00b0C/gas 3. Generously butter the bottom and sides of the cake pan. Line the bottom of the pan with a circle of parchment paper, and butter the parchment. Set aside.
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Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the flat beater. Transfer the fruit mixture to the bowl of the mixer. Close the ingredient valve. Weigh the flour (7 oz), salt 0.24 oz), baking powder (0.14 oz), and baking soda (0.21 oz) in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Mix just until the flour disappears, about 30 seconds. Turn the mixer off.
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In a small bowl, beat the 2 eggs with a fork. Turn the mixer to medium-low, add the eggs and mix just until combined. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Fold in the 1/2 cup toasted pecans.
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Note: To toast the nuts, spread them in a single layer on a small rimmed baking sheet, and bake until fragrant and starting to color, 5 to 8 minutes. Set aside to cool.
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Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake the fruitcake until the top is deeply golden brown, and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Set the cake on a wire rack. While still hot, brush the top of the fruitcake with 1 to 2 tablespoons of the rum. Let the fruitcake cool to room temperature in the pan.
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Once the cake is cool, make the glaze. Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the wire whip. Close the ingredient valve. Weigh the confectioners' sugar (4 oz) in the ingredient hopper. In the bowl of the mixer, combine the 2 Tbs melted butter, 1 1/2 Tbs rum, 1 Tbs cream, 1/2 tsp vanilla extract, and 1/4 tsp salt. Mix on medium-low speed until smooth, about 1 minute. Open the ingredient valve, and sift in the powdered sugar. Increase the mixer to medium, and beat until smooth, stopping the mixer once to scrape down the sides of the bowl. Use a rubber spatula to incorporate any remaining bits of confectioners' sugar.
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To finish the cake, run a table knife around the inside edge of the pan to loosen the cake. Invert the cake onto a wire rack, peel off the parchment paper, and then turn the cake right side up. Place the cake on a wire rack with a baking sheet underneath to catch any drips. Pour the glaze over the cake, and use a small offset spatula to gently push the glaze evenly to the edges so it drips down the sides of the cake. Allow the glaze to set before transferring the cake to a cake plate. Cut into wedges when ready to serve. The cake can be made up to 2 days in advance. Store the cake for up to one week in a covered cake box at room temperature.
