Scale 6 oz each raisins, prunes and dried cherries. Add enough dark rum to immerse the dried fruits, cover and let sit overnight. Scale R&H® Chocolate RichCreme® Cake Base according to bag directions, adding soaked fruits. Pour into 10” baking pans. Bake at 350°F for 30-40 minutes or until cake springs back lightly when touched, cool. Garnish with DDA® Powdered Sugar.