This recipe is by Dorothy Sibole, a pastry chef living in Austin, Texas. Visit texascooking.com
In a plastic container or zip-lock bag, soak the dried fruit in ¼ cup of the rum for at least a day, covered tightly and at room temperature.
Preheat oven to 325 degrees. Butter and line a 6-inch round pan or 4x8 ½-inch loaf pan with parchment paper.
Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy. Add the eggs, one at a time. Add the flour mixture to the wet mixture in three batches, alternating with the milk and molasses. Stir in the fruit and rum mixture and chocolate (or pecans).
Pour into pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.
Place parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1 tablespoon rum.
Place cheesecloth on top of parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum.
Wrap the cake, pressing the cheesecloth closely to the surface. Place the cake in an airtight tin (or plastic container), and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.