Rum Fruitcake

This fruitcake is my number one weakness.
Don't ask me how many slices I had yesterday. 
It's a little embarassing.

Makes 1 Tube Cake

2 c candied cherries
1 c candied pineapple
1 c dried apricots
1 c dried kiwi
1 c dried apples
1 c dried pears
1 c golden raisins
3/4 c rum
1 1/2 c walnuts
1 c unsalted butter
1 3/4 c sugar
1/2 c brown sugar
zest from 2 oranges
4 eggs
2 T honey
2 tsp vanilla
1 tsp rum extract
3 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
rum for soaking

Combine all dried fruits, should total 8 cups.  Heat 3/4 c rum to just below a simmer.  Stir with fruit.  Cover for anywhere between 1 and 3 days.

Preheat oven to 300F.  Toast walnuts for 10 minutes.  Stir nuts in with fruit.

Cream butter, sugars, and zest in a large mixing bowl.  Add eggs, one at a time.  Mix in vanilla and rum extract.  Whisk dry ingredients in a separate bowl.  On low speed, add dry ingredients to butter mixture, just to combine.  Gently fold in fruit and nuts.  Place in an angel food cake or bunt pan.  Bake at 300F for 2.5 hours.  Let cool.  Soak in rum if desired.  Best to wait a day, but we won't.