Original recipe makes 1 6-inch round panChange Servings 1/8 cup chopped dried cherries 1/8 cup chopped

dried mango 1/4 cup dried cranberries 1/4 cup dried currants 2 tablespoons chopped candied citron 1/4 cup dark rum 1/2 cup butter 1/4 cup packed brown sugar 1 egg 1/2 cup all-purpose lour 1/8 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup unsul ured molasses 2 tablespoons milk 1/4 cup chopped pecans 1/4 cup dark rum! divided Check "ll "dd to Shopping #ist $irections

Soak cherries! mango! cranberries! currants! and citron in 1/4 cup rum or at least 24 hours% Cover tightl&! and store at room temperature% 'reheat oven to (2) degrees * +16) degrees C,% -utter a 6.(-inch round pan or loa pan and line it with parchment paper% /n a large bowl! cream together butter and brown sugar until lu &% -eat in egg% 0hisk together lour! baking soda! salt! and cinnamon1 mi. into butter and sugar in three batches! alternating with molasses and milk% Stir in soaked

ruit and chopped nuts% Scrape batter into prepared pan% -ake in preheated oven or 42 to 4) minutes% Cool in the pan or 12 minutes! then sprinkle with 2 tablespoons rum% Cut out one piece parchment paper and one piece cheesecloth! each large enough to wrap around the cake% 3oisten cheesecloth with 1 tablespoon rum% "rrange cheesecloth on top o parchment paper! and unmold cake onto it% Sprinkle top and sides o cake with remaining rum% 0rap the cheesecloth closel& to the sur ace o the cake! then wrap with paper% 'lace in an airtight tin! and age or at least 12 weeks% / storing longer! douse with additional rum or ever& 12 weeks o storage% 4itchen-*riendl& 5iew '67' 22 mins COO4 4) mins 67"$8 /9 11 da&s