Updated Notes as on 07/12/2015:
You can use same qty of soft light brown sugar instead of white sugar for more colour. You can also add 1 tbsp fresh orange zest along with the dry fruits. Also, you can brush the left over rum over the top of the cake for 2-3 days.
I used a 9 inch round tin & 9 inch loaf tin for baking the above qty. If you feel that the top of the cake is getting over browned, cover it loosely with aluminium foil.You can store the cake @ room temp, in an air tight container for up to 2 weeks. However you can refrigerate it for a month in an air tight container.
The 4tbsp of retained rum added in the end along with the fruits, can be reduced to suit your taste. I like that extra rum taste ;) and hence added 4 tbsp. You can add anything between 1-4 tbsp or skip.
For Bahrain Readers:
I used Heritage brand Mixed fruit packet from Al Jazira supermarket & I used Captain Morgan dark rum for soaking the fruits.