In a bowl, soak the dried fruit with 3 tablespoons of brown rum for one night. Add the nuts and reserve.
Paste
Preheat the oven to 350 ° F. Butter a bread pan about 7.5 x 3.5 inches. Line with parchment paper, leaving on both sides.
In a bowl, mix dry ingredients.
In another bowl, cream butter with brown sugar in a blender. Add the eggs, one at a time, beating until the mixture is smooth. At low speed, incorporate the dry ingredients.
Using a spatula, incorporate the dough into the fruit and nut mixture. Spread in the pan and bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.
* these can be frozen for a few weeks. Warm up before eating.
