Pre-heat your oven to 325°, set timer to 45 minutes bake time, or depending on your oven.Method: In a medium bowl with lid, add all of your chopped fruits and add 1/4 cup dark rum cover and soak over night or few hours at room temperature.In a large bowl, cream together butter and brown sugar, add egg mix together.In another bowl sift together flour, baking soda, sea salt and cinnamon. Then in another small bowl add molasses and milk mix together. Then start mixing into butter and sugar in three batches, alternating flour mixture and molasses mixture until all is incorporate together. Then fold in your soaked rum and fruit mixture to the batter.Line a 6 x 3 inch spring release pan with parchment paper and put oil around the inside. Scoop your batter into your pan and place in your pre-heated 325°F oven for 45 minute or until baked. When your time is up poke a tooth pick or knife into cake if it comes out clean your cake is ready.Remove from oven let cool for 10 minutes in pan then remove cake and place on a cooling rack, when totally cooled sprinkle one tbsp or more of dark rum over top.Pre-soak a piece of cheese cloth in a 1/4 cup of dark rum, after spread cheese cloth out on counter place your cake inside and wrap around cake, then have a piece of parchment paper to wrap around the cake and cheese cloth.Then place your cake in a airlock container with lid for 10 weeks or ready to eat in 11 days. Store in a cool place in your house, If you like to store it longer you can double the amount of dark rum, or freeze, if you can't wait 11 days to eat your cake just re-open your container and enjoy. BAKING TIPS: Date your cake and the container for your records of when you made and stored the cake.When making a fruit cake you can add any amount of fruit, nuts or raisins to the batter, this recipe make one small cake.Double recipe for larger cake or 2 loafs.Red and green cherries and mixed fruit, these items are found in your baking section at your grocery store.