A day in advance, combine dried cranberries and candied orange peel with orange juice and rum. Cover and chill at least 24 hours.

The next day, preheat oven to 325 degrees F and grease an 8x4-inch loaf pan.

Drain cranberries and orange peel, reserving liquid for later use.

Prepare Simple Mills Pumpkin Muffin & Bread Mix according to box instructions.

Fold chopped pecans and soaked fruit into batter, reserving about 1/4 cup for topping.

Pour batter into prepared loaf pan and smooth into an even layer.

Top with reserved fruits and pecans.

Bake 30 minutes then loosely cover pan with foil and bake additional 35 minutes.

While cake is still hot, brush with 1 tablespoon rum mixture and let cool 10 minutes.

Remove cake from pan, invert and brush with an additional 2-4 tablespoons of rum mixture.

Let cool completely, wrap in foil and refrigerate at least 2 hours. (Note: Boozy flavor becomes more pronounced the longer it’s refrigerated.)