Step 1

Chop the fruit.

Step 2

In a large bowl, combine coconut, papayas, mangoes, pineapple, raisins, cherries, and ½ cup of the rum.

Step 3

Cover and let stand for 1 day, stirring occasionally.

Step 4

Set a shallow pan on the bottom rack of the oven and pour in enough water to come halfway up the sides.

Step 5

Preheat oven to 250 deg. F.

Step 6

Cut 4 pieces of parchment paper that are large enough to wrap up the sides of the loaf pans

Step 7

Center the loaf pan in the middle of the parchment paper.

Step 8

Draw the bottom of the pan onto the parchment paper.

Step 9

Fold the paper around the lines you drew

Step 10

Make a cut in each one of the edges along the fold you made. The cut should reach almost to the first perpendicular fold line.

Step 11

Use the parchment paper to double line the loaf pans.

Step 12

Gently stir ½ cup flour into the fruit.

Step 13

Add the almonds to the fruit mixture. Set aside.

Step 14

Sift together 1 ½ cups flour, baking powder and salt. Set aside.

Step 15

With electric mixer on high, cream the butter.

Step 16

Add the sugar gradually and beat until light and fluffy. Scrape the sides of the bowl as necessary.

Step 17

Add the eggs one at a time and beat well.

Step 18

Fold the flour mixture into the egg mixture.

Step 19

Now stir the cake batter into the fruit/almond mixture with a wooden spoon. It will be very stiff.

Step 20

Pack the cake batter into the prepared loaf pans, smoothing the tops with the back of the spoon.

Step 21

Bake in the center of the oven for 1¼ to 1½ hrs., until a toothpick inserted in center comes out clean. If the top begins to crack, shield it with foil.

Step 22

Let cool in pans on wire rack.

Step 23

Remove cakes from pans and peel off the parchment.

Step 24

Soak 2 double thicknesses of 16-inch square cheesecloth in the remaining rum.

Step 25

Poke a few holes in the cakes with a skewer (which will let the rum run into them).

Step 26

Wrap cakes in the cheesecloth.

Step 27

Then wrap with saran wrap and foil.

Step 28

Refrigerate for at least 1 month, or up to 3 months