Soak cherries, mango, cranberries, currants and peel in rum for at least 24 hours. Cover tightly and store at room temperature.
Preheat oven to 165 degrees C. Butter a 15x7cm round cake tin then line with baking paper.
In a large bowl cream together butter and brown sugar until fluffy. Beat in egg.
Whisk together flour, bicarbonate of soda, salt and cinnamon. Mix into butter and sugar in three batches alternating with molasses and milk.
Stir in soaked fruit and chopped nuts. Scrape batter into prepared cake tin.
Bake in preheated oven for 40 to 45 minutes. Cool in the tin for 10 minutes then sprinkle with 2 tablespoons rum.
Cut out one piece baking paper and one piece cheesecloth each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of baking paper and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake then wrap with paper.
Place wrapped cake in an airtight tin and age for at least 10 weeks. If storing longer douse with additional rum for every 10 weeks of storage.