Combine dried cherries, apricots, cranberries, raisins, pineapple, ginger and rum in a large glass bowl. Cover and soak overnight.
Preheat oven to 325°F. Butter a 9-inch springform pan and line with parchment paper.
Transfer soaked fruit to a large pot with sugar, butter, orange zest, orange juice, cinnamon, ginger, cloves, allspices, and salt. Bring to a boil, reduce to a simmer and cook for 10 minutes until thick and syrupy. Remove from heat and let cool completely, about 1 hour.
Whisk eggs into cooled fruit mixture.
Combine flour, baking soda, baking powder in a medium bowl, whisk to combine. Stir into fruit mixture and pour batter into prepared pan. Bake for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely in the pan, then carefully remove springform pan. Brush warm citrus glaze (recipe below) all over cake and cool completely.
Melt butter in a small saucepan over medium heat. Add sugar, orange zest, and orange juice and cook, stirring, until sugar is dissolved. Simmer mixture for 5 minutes until thickened to a syrupy consistency. Remove from heat and stir in rum. Use warm.
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