Preheat your oven to 150°C (300°F). Grease and line a 9-inch loaf pan with parchment paper.
Combine chopped dried fruits, chopped nuts, and a pinch of salt in a large bowl. Let sit for 30 minutes to meld flavors and soften the fruits.
In a separate bowl, whisk together flour, baking powder, and warm spices—cinnamon, nutmeg, and allspice—until evenly combined.
Cream softened butter and sugar in a bowl until the mixture is light and fluffy, with a gentle aroma of sweetness.
Add eggs one at a time to the butter mixture, beating well after each addition, until the mixture is smooth and slightly thickened.
Stir in lemon zest, chopped preserved lemon, and half of the dark rum into the wet mixture, blending until fragrant and well incorporated.
Gently fold the dry ingredients into the wet mixture, then add the soaked dried fruits and nuts, mixing until just combined. Do not overmix to keep it tender.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean and the house smells warm and spiced.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, revealing a dense, moist crumb with a shiny glaze of fruit and nuts.
Slice and enjoy this vibrant, tangy fruitcake that bursts with flavor and texture, perfect for holiday celebrations or a cozy weekend treat.
