– 1¼ cups (200g) dark raisins

– 1¼ cups (200g) golden raisins

– 2 cups (320g) mixed unsweetened dried fruit, chopped (e.g., peaches and apricots; pears or apples also work)

– 1 cup (160g) dried unsweetened black figs, chopped

– 1 cup (160g) dried unsweetened tart cherries, chopped

– ¾ cup (120g) dried unsweetened prunes, chopped

– ¾ cup (6 oz; 180 mL) dark rum

– 1½ cups (180g) unbleached all-purpose flour

– ½ teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1 teaspoon ground ginger

– ¼ teaspoon ground nutmeg

– 1 teaspoon salt

– 1 stick (4 oz; 115g) unsalted butter, softened

– ¾ cup (160g) packed light brown sugar

– 5 large eggs, room temperature

– 1 tablespoon freshly grated lemon zest

– 1 tablespoon freshly grated orange zest

– ½ cup (120 mL) freshly squeezed orange juice

– 1 Granny Smith apple, peeled and coarsely grated

– ¾ cup (90g) slivered almonds (or chopped pecans or walnuts)

– 3 tablespoons (36g) finely diced crystallized ginger

– full amount soaked fruit mixture (as prepared above, including any residual liquid)

– ⅔ cup (100g) chopped bittersweet chocolate or dark chocolate chips (optional)

– medium sherry or triple sec as needed to soak cheesecloth

– ¼ cup (72g) apricot preserves

– ¼ cup (60 mL) water

– whole pecans quantity as needed for garnishing