We have this every Christmas. The best bit is when you add in all the rum and let the fruit soak for days, knowing it’s going to taste so good. This is quite dark in colour and also called black cake, because it used to be made with burnt sugar.
Put the dried fruit and mixed peel in a saucepan and cover with rum. Bring to the boil, stir, then immediately turn off the heat. Cover and leave the fruit to macerate in the rum either overnight or up to 2 days, stirring from time to time.