Chop dried fruits. Combine dried figs, mixed fruits, golden raisins, and rum in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.

Make the cake: Preheat oven to 325°F. Butter baking pans or forms.

Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, baking soda and salt.

Stir in flour in 4 additions. Stir in pecans, fruit mixture and soaking liquid from bowl.

Divide batter among pans. Place on baking sheet and place on center rack of oven.

Bake until tester inserted into center of cakes comes out clean, about 1 hour 20 minutes.

Cool cakes completely in pans on racks. Wrap in plastic or aluminum foil. Let stand at least 1 day and up to 3 days at room temperature.

Wrap in cheesecloth, and if you wish, baste with liqueur of your choice.

Store several weeks at room temperature or months in a refrigerator

Serve at room temperature