1-First, the day before baking, combine the dark raisins, golden raisins, mixed dried fruit, figs, cherries, and prunes in a large bowl. Add the dark rum, cover it, and let it soak at room temperature for at least 12 hours ideally 24 hours to plump up the fruits.

2-Next, preheat your oven to 300°F (150°C) and place the rack in the center. Prepare two 8×4-inch loaf pans; if they’re not non-stick, grease them and line with parchment paper for easy removal.

3-In a bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt until well blended.

4-Using a stand mixer with a paddle attachment, cream the softened butter and brown sugar until it’s light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each to keep the batter smooth.

5-Slowly mix in the flour mixture until just combined, then fold in the lemon zest, orange zest, orange juice, grated apple, almonds, crystallized ginger, the soaked fruit mixture (with its liquid), and chocolate if you’re using it.

6-Divide the batter evenly between the loaf pans and smooth the tops with an offset spatula. Bake for 75-90 minutes, rotating the pans halfway through, until the tops are golden and a toothpick comes out clean.

7-Let the cakes cool completely in the pans before removing them. This step ensures they hold their shape and flavors settle in nicely.