Nut-free Fruitcake

Preparation

1. With the rack in the middle position, preheat the oven to 150°C (300°F). Line two 13 x 23-cm (5 x 9-inch) loaf pans or three 10 x 18-cm (4 x 7-inch) baking pans with parchment paper. Let the paper overhang 2 sides to make it easier to unmould the cakes. Butter the other 2 sides.
2. In a bowl, combine the flour, spices, baking soda, baking powder and salt. Set aside.
3. In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. Set the mixer to low speed and add the flour, alternating with the rum and molasses. Transfer the batter to a large bowl and add the remaining ingredients. Mix well, stirring with a spatula or wooden spoon for 4 or 5 minutes. Scrape the batter into the pans. Bake until a toothpick inserted in the centre comes out clean, about 90 minutes for smaller cakes or 2 hours for larger cakes.
4. Remove the fruitcakes from the oven and drizzle with rum if desired. Cover with aluminum foil and let rest on a cooling rack for 10 to 12 hours. Unmould.
5. Serve thinly sliced.