Spiced Rum Fruitcake

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subheading: For the fruit:

¾ cup dark rum

4 oz. dried apricots, chopped into ¼- to ½-inch pieces (¾ cup lightly packed)

3 oz. dried apples, chopped into ¼- to ½-inch pieces (1 cup lightly packed)

3 oz. currants or dark raisins (¾ cup lightly packed)

½ tsp. freshly grated orange zest

subheading: For the batter:

5 oz. (10 Tbs.) unsalted butter, softened; more for the pan

5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour

½ tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. ground cardamom

⅛ tsp. freshly grated nutmeg

Pinch of ground cloves

⅔ cup packed dark brown sugar (preferably muscovado)

⅓ cup granulated sugar

3 large eggs, at room temperature

½ tsp. pure vanilla extract

¼ tsp. table salt

3-½ oz. crystallized ginger, finely chopped (½ cup)

Dark rum, as needed for brushing

Directions at finecooking.com

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