Prepare fruit & nut mixture: In a small saucepan, melt butter with sugar over a medium heat. Add the fruit, rum, and water, and bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy.

Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside.

For the cake: Mix together all the dry ingredients and nuts and set aside.

In a small bowl, mix together the sour cream with the butter, then mix in the beaten eggs and orange juice.

Mix the dry ingredients into the wet ingredients a little at a time until all are blended together.

To assemble: In a greased/floured bundt pan (or 9x13), spoon half of the fruit mixture evenly into the bottom of the pan. Then spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan.

Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter.

Bake at 350°F for 60 minutes, or until done. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan.

Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about half of the fruit/rum juice onto the top and sides of the cake.