Over a very low heat combine fruits, butter, syrup, sugar, marmalade, nectar and rum. Stir as needed for 15 minutes until butter is melted and dates have softened. Don't boil or simmer as you don't want to be evaporating moisture as much as encouraging the fruit to suck it up. Remove from heat and stir through bicarb. Set aside and let cool. Whisk through the eggs and pumpkin, then flour and powder. Pour into a tin and bake at 160 deg cel until a skewer comes out clean. Be aware of not over cooking it as that will dry it out. It will take quite a while, I set a timer to check it after an hour and a half and sometimes it still needs more.