Fruitcake is a dessert that people either love or hate. But this is a special, very fruity cake you will be making for someone you love and who loves you. Be prepared to spend a little time in the kitchen, but it’s worth it. Since this recipe calls for pecans, please know the pecan trees in my hometown Glenville, GA, have produced a bumper crop and all varieties are available. 
Rich Fruit Cake
1 pkg.    (15-oz.) golden raisins
1/4 lb.    currants
½ cup    dark rum
1 pkg.    (16-oz.) candied yellow pineapple, chopped
1 pkg.    (8-oz.) candied red cherries, halved
1 pkg.    (4-oz.) candied citron, finely chopped
1 cup    chopped almonds
1 cup    chopped pecans
2 oz.     candied lemon peel, finely chopped
2 oz.    candied orange peel, finely chopped
2 cups    all-purpose flour, divided
½ tsp.    baking soda
½ tsp.    ground mace
½ tsp.    ground cinnamon
½ cup    butter, softened
1 cup    sugar
1 cup     irmly packed brown sugar
5     eggs
1 Tbsp.    milk
1 tsp.    almond extract
½ cup    dark rum, divided
Combine raisins, currants, and ½ cup rum in a small bowl; cover mixture and let stand overnight.
Combine raisin mixture and next 7 ingredients in a large mixing bowl; dredge with ½ cup flour, stirring to coat well. Set aside.
Combine remaining 1½ cups flour with soda, mace, and cinnamon; set aside.
Cream butter in a large mixing bowl; gradually add sugars, beating well. Add eggs, one at a time, beating well after each addition. Stir in milk and almond extract. Add flour mixture and beat well. Pour over candied fruit mixture, and stir until fruit is evenly coated.
Pour batter into a brown paper-lined and greased 10-inch tube pan. Bake at 275° for 3 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 30 minutes; remove from pan and cool completely on a wire rack. Wrap cake in cheesecloth, and pour remaining ½ cup rum evenly over top. Seal in an airtight container and allow to age at least two weeks before serving. Yield: one 10-inch cake.