Step 1

For the fruitcake: Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan and line with parchment paper, allowing 2 inches to hang over 2 sides to use as handles for lifting out the cake once it’s cooked.

Step 2

Combine the dried apricots, dried cherries, dried pineapple, pecans and candied orange peel in a medium bowl. Measure out 1/3 cup flour, then add 2 tablespoons of it to the dried fruit and toss to coat well. Sift the rest of the flour in the measuring cup plus the remaining 1 1/3 cups flour with the baking powder and salt into a bowl and set aside.

Step 3

Place the sugar, cream cheese and butter in the bowl of a heavy duty stand mixer fitted with the paddle attachment and beat until creamy, 3 to 4 minutes. Add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla. Fold in the flour mixture until almost fully incorporated. (Be careful not to overmix. A few streaks of flour should remain in the batter.) Fold in the dried fruit mixture, stirring until no streaks of flour are visible.

Step 4

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 30 minutes. Let the cake cool in the pan for 5 minutes.

Step 5

For the apricot-rum simple syrup: Meanwhile, combine the apricot preserves, boiling water and rum in a small bowl, whisking until combined. Brush the warm cake thoroughly with the apricot-rum simple syrup. Let the syrup soak into the cake for 15 minutes before removing the cake from the pan to cool completely on a wire rack.

Step 6

Garnish with candied orange slices and cherries, if desired.