Combine candied fruits with lemon zest and juice. Add ⅔ cup of rum and toss to coat the fruit with liquor. Cover bowl and let it sit overnight.

Preheat the oven to 350 degrees. Grease and flour the bottom and sides of a 9 in springform pan; line pan with a parchment round.

Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large stand mixer mixing bowl, cream butter and sugar until light and fluffy. Scrape down the sides of the bowl and beater. Add eggs, one at a time. Mix until combined, scrape sides of bowl and beater.

With the mixer on low, add the dry ingredients in 3 batches and mix until combined. Fold in fruit and liquid.

Pour batter into the prepared pan and spread out in an even layer. Bake for 55 minutes, or until a toothpick comes out clean when poked into the center. As soon as the pan is removed from the oven pour ¼ c of rum over the top of the cake.

Cool the cake to room temperature before removing it from the pan. Wrap cake in two layers of plastic wrap and set aside at room temperature.

Once a week for at least 4 weeks, unwrap the cake and generously brush the cake on all sides with more rum.