Ingredients:
* 1/2 cup pitted, diced Medjool dates
* 1/2 cup pitted, diced prunes
* 1/2 cup diced dried apricots
* 2/3 cup raisins
* 1/2 cup dark rum
* 1 1/4 cups of flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1 stick (4 ounces) butter, softened.
* 2/3 cup sugar
* 2 scrambled eggs
* 2/3 cup milk
* 1 tsp pure vanilla extract
* 3/4 cup chopped walnuts
* Bundt pan (9 inch) lightly coated with melted butter, and dusted with flour.
Let's bake:
1. In a bowl, soak the dried fruit (all but the walnuts) in the rum for approx. 90 minutes, stirring from time to time. Strain fruit from fluids, leaving 2 tblspn.
2. Preheat the oven to 350F.
3. Place the butter in the bowl of the mixer. Beat on medium-high speed, gradually adding the sugar, until the mixture is smooth, thick and very light in color. Lower the mixer speed, and add the eggs. Beat till mixture is thick and light in color
4. In a small bowl, mix milk, rum (the 2 tblspn left) and vanilla extract.
5. Into another bowl, sift the flour using a fine-mesh strainer, and then add salt and baking powder.
6. With the mixer running, add the flour mixture and the milk mixture alternately, beginning and finishing with the dry mixture.
7. Gently fold the fruit and walnuts into the mixture, until evenly distributed in the batter.
8. Scrape the batter into the prepared bundt pan and smooth the top. Bake for 40 minutes, until a toothpick inserted into the center comes out clean. Transfer to a rack to cool. After 15 minutes, run a thin knife around the edge to loosen the cake. Place a plate on top of the pan, hold the two together and flip over. Remove the pan.
9. Enjoy.