Here is a delightful and sophisticated little rum and fruit pound cake that is one of my favorites. It is festive, buttery, moist and flavor-infused. It is a great hostess or holiday gift. I generally triple this recipe and make about 6 small loaves as gifts. If you don’t want to use spirits, use orange juice or brewed tea instead. For the fruit, feel free to swap in dried sour cherries and dried mango bits instead of the candied fruit. The cake itself is the real star.