Combine dried fruits, candied ginger and both zests.
Add rum and macerate overnight.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and cool for at least 15 minutes.
(Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture.
Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.
Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.
Check for doneness by inserting toothpick into the middle of the cake.
If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet.
Baste or spritz top with SorghRum and allow to cool completely before turning out from pan.
DO NOT PUT ALCOHOL INTO AN ALUMINUM PAN!
This can react with the SorghRum and cause a nasty taste and a possible transfer of aluminum to the cake.
When cake is completely cooled, seal in a tight sealing, food safe container.
Every 2 to 3 days, feel the cake and if dry, spritz with SorghRum.
The cake's flavor will enhance considerably over the next two weeks.