the dried cranberries and candied orange peel with orange juice and rum.
and chill for at least 24 hours.
the cake (after the fruit has been chilled 24 hours):
oven to 325ºF and grease an 8x4 inch loaf pan.
the soaked cranberries and orange peel from the fridge and drain, reserving the rum and orange juice liquid for later use.
PREPARE Simple Mills Pumpkin Muffin & Bread Mix
mix according to instructions on the box to make a loaf.
the chopped pecans and soaked fruit into the batter, reserving about 1/4 cup for the topping.
the batter into a lightly greased loaf pan and smooth into an even layer.
with reserved fruits and pecans.
for 30 minutes. After 30 minutes, loosely cover the pan with aluminum foil and bake for an additional 35 minutes.
the cake while still hot from the oven with 1 tablespoon of the reserved rum mixture.
for 10 minutes.
cake from pan, invert and brush the entire cake with an additional 2 to 4 tablespoons of the rum-orange juice liquid.
completely. Once cooled, wrap with aluminum foil.
for at least 2 hours.