Rinse the candied fruit with water. Then soak the fruit in rum overnight to remove the stickiness and rehydrate.
Mix all of the dried fruit in a bowl. Sift one cup of reserved flour over fruit and mix until all of the fruit is coated in flour.
In a separate, VERY large bowl, cream together butter and eggs.
Add the lemon juice and beat again.
Add sugar, flour, and baking powder and beat until creamy and smooth.
Add all fruit and nuts into the batter and combine by hand.
Line wax paper into two 10.5”x5” loaf pans and 4 individual loaf pans and divide the batter among them.
Fill a 9x13 pan with water and place it in the bottom of the oven as a “water bath” for the cakes.
Put the cakes in the oven and bake at 250 degrees for about 2.5 hours, or until a toothpick is removed clean.