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DIRECTIONS

Preheat the oven to 325°F.
At least 24 hours ahead mince the candied fruit and citron (a food processor sprayed lightly with nonstick vegetable spray works beautifully for this sticky task) and soak with the currants and nuts in 1/4 cup rum. Cover tightly and store at room temperature.
In a small bowl whisk the flour, cinnamon, baking soda, and salt to combine. In a large mixing bowl cream the butter and sugar until light and fluffy. Beat in the egg and then the flour mixture in 3 batches, alternating with the molasses and milk. Add the candied fruit mixture with the soaking rum and beat until blended. The batter will be slightly curdled because of the small amount of flour but this will not affect the cake's texture.
Scrape the batter into the prepared mold and bake 40 to 45 minutes or until the cake springs back when lightly touched and just begins to shrink from the sides of the pan and a tester comes out clean.
Let the cake cool in the pan for 10 minutes and then sprinkle with 2 tablespoons rum. Place a piece of plastic wrap large enough to wrap the cake on the counter. Moisten a piece of cheesecloth also large enough to wrap the cake with 1 tbsp rum. Place the cheesecloth on the plastic wrap, unmold cake onto it, and sprinkle the top with the remaining 1 tbsp rum. Drape the top and sides of the hot cake with the cheesecloth and plastic wrap, pressing closely to the cake.
Let the cake cool to room temperature before covering tightly with heavy-duty foil. Place the cake in an airtight container such as a small tin or heavy-duty plastic container. If using the tin, run a piece of masking tape around the rim to create a better seal.