Step 1

Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.

Step 2

Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.

Step 3

In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.

Step 4

Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.

Step 5

Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.

Step 6

Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.

Step 7

Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.

Step 8

Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.