Heavenly Moist Fruitcake

In a medium bowl, combine the dried fruit, chopped apricots, dates, and nuts. Add the rum and orange juice, stirring well to coat the fruit. Let it sit for at least 30 minutes to allow the fruit to soak up the flavors.
Make the Batter:

Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round or 8-inch square cake pan, or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, spices, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
Stir in the molasses, vanilla extract, and citrus zests. Gently fold in the soaked fruit mixture, ensuring it’s evenly distributed.
Bake the Fruitcake:

Pour the batter into the prepared cake pan and smooth the top. Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover it with foil and continue baking until done.
Cool and Serve:

Allow the fruitcake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once fully cooled, slice and serve. This fruitcake tastes even better after sitting for a few days, as the flavors continue to meld.
Serving and Storage Tips: