Recipe

Line well-greased cake pans (see Note below) with brown or parchment paper. Wrap outsides with triple thickness of folded newspaper; tie with string. Set aside.

In large nonreactive bowl, stir together mango, papaya, pineapple, guava, raisins, dates and 1 cup (250 mL) of the rum. Cover and let stand overnight or for up to 2 days, stirring twice. Stir in coconut, macadamia nuts, almonds, honey and molasses.

Cake: In large bowl, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Stir in rosewater and almond extract. In separate bowl, whisk together flour, mace, cinnamon, allspice, salt and baking soda. Stir one-third of the flour mixture into butter mixture. Add fruit mixture and any liquid; stir until combined. Add remaining flour mixture, mixing thoroughly.

Pour batter into prepared pans, smoothing tops. Place pan of water on bottom rack of 275F (140C) oven. Bake cakes on centre rack, covering tops loosely with foil after 1 hour, until firm in centre and tester comes out clean, 2 to 2-1/2 hours for 4 inch (10 cm) square pan, 3 to 3-1/2 hours for 6-inch (15 cm) square pan or loaf pans, and 4 to 4-1/2 hours for 8-inch (2 L) square pan. Let cool completely on racks. Prick cakes all over top with skewer; brush with remaining rum. Remove cakes from pans. (Make-ahead: Wrap in plastic wrap; overwrap in foil and store at room temperature for up to 2 months. Or, wrap in a few layers of rum- or brandy-soaked cheesecloth before wrapping in plastic wrap; store for up to 6 months.)

Makes one 10 lb (5 kg) cake, about 64 servings.