Add the nuts and macerated fruits. 7.Bake for 55 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and brush the tops with rum. Let cool completely. Store in Zip lock bags, but leave the end slightly open.
Every few days drizzle a bit more liquor to re-soak the cheesecloth.
You can keep this fruitcake for months, dousing the cheesecloth with liquor every now and then. I haven't been able to keep one around that long in my house.