I'm looking for a specific Christmas Fruitcake which was called something like the "best of all fruitcakes" in an 1950's or early 60's edition of the McCalls Cookbook. I have lost the recipe. It called for rum to be rubbed on the cheesecake that it was wrapped in and kept in a cool place for at least 3 weeks. It had a lot of fruit and nuts and also a little molasses. It was a dark fruitcake. Please help.