Combine the fruit, candied orange peel, sugar, vanilla, rum (if using), spices, and one cup of water in a saucepan. Simmer on low for 20 minutes. Remove from heat, add two tablespoons of butter, and allow the mixture to cool.
While cooling, combine the warm milk (not hot to the touch) and yeast until the yeast is activated. Then combine with the cooled fruit mixture.
One cup at a time, add the flour into the wet ingredients and stir until a sticky dough forms. Cover the dough and let it rest until it has doubled in size.
Once doubled, work the nuts into the dough and shape into loaf, place in a loaf pan or form into small personal-sized loaves to rise once more until doubled.
Bake the loaf at 350 for 40 minutes or until the top is golden brown or approximately 20 minutes for miniature loaves. Allow to cool and enjoy!