Chop raisins, dates, peel, cherries, pineapple and apricots the same size as sultanas; combine in a large basin with sultanas, currants and rum. Mix well
Cover, stand overnight or up to a week
Line a deep 20cm square or deep 23cm round cake tin with three thicknesses of grease proof paper; bring paper 5cm above edges of tin
Beat butter until soft; add sugar; beat only until combined.
Add eggs one at a time, beating well after each addition
Add creamed mixture to fruit mixture, mix well
Stir in sifted dry ingredients; mix thoroughly
Spread evenly into prepared tin
Bake in a slow oven 3 to 3 ½ hours.
When cooked brush evenly with about 2 tabs extra rum
Cover tightly with aluminum foil; leave until cold
Remove foil and tin, leave lining paper intact
Wrap in plastic food wrap, store up to a year in refrigerator.