Preheat oven to 325 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare the dried fruits and nuts. Using a knife and cutting board, chop the dried pineapple, dates, figs, and if desired, the golden raisins. Also chop the candied cherries and set them in a bowl by themselves.With a nut chopper, coarsely chop the pecans. Lightly coat with cooking spray, 4-8 small loaf pans.
In a large microwavable bowl, mix together the dried cranberries, pineapple, dates, figs, and raisins with the rum or brandy. Microwave on high for 1-2 minutes. Stir and set aside to cool.
In a large mixing bowl, cream together the softened butter and granulated sugar. Add Fiori di Sicilia and eggs, beating one-at-a-time.
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Add to egg mixture alternately with orange juice. Add to this the undrained infused fruit, candied cherries, and pecans.
Spoon the batter into each loaf pan, filling about three-quarters full. Bake in preheated oven for 45-55 minutes until cakes are golden brown at the edges and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, and then turn out onto a wire rack. If you don't have enough loaf pans for the entire recipe, clean the used pan(s) and repeat with remaining dough.
Prepare the Glaze:
While the cakes are baking, prepare the glaze in a small bowl. Combine sugar, orange juice, and rum or brandy, whisking often until sugar has dissolved.
Brush the tops of the warm cakes with a coat of glaze on the tops and sides. When the cakes have completely cooled, wrap in plastic wrap and allow to rest for 24 hours before serving or giving as gifts to let the flavors fully blend.
May refrigerate cakes for up to a month. If they last that long, brush with sugar syrup or rum weekly before serving. Makes 8 small loaves.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.