Grandma's Rich Dark Fruit Cake

Begin by soaking the dried fruits in rum overnight. Not only will the fruit infuse with the rum, but it will also become soft and juicy, which makes the cake incredibly moist.

Preheat your oven to 325°F (160°C). Prepare a 9-inch round cake pan by greasing and lining it with parchment paper. It's critical to prepare your pan this way as it ensures your cake doesn't stick and breaks apart when you try to take it out.

Cream together brown sugar and butter in a large bowl until it's light and fluffy. This step is essential for a well-risen and tender cake.

Gradually add the eggs, one at a time, into the mixture, making sure each egg is fully incorporated before adding the next.

In a separate bowl, combine flour, baking soda, and spices. Gently mix into the wet mixture.

Add the molasses, soaked fruits, nuts, raisins, and citrus zests into the batter. Mix well to ensure every slice has a generous share of these flavors.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 2 hours or until a skewer inserted in the center comes out clean.

Allow the cake to cool completely before slicing. This is a step many might forget, but it's crucial - If you cut into a hot cake, it might crumble.