Line a 9x5x3-inch loaf pan with heavy brown paper or foil; grease paper. Combine flour, fruits and almonds. Cream butter, shortening, sugar, baking powder, salt, lemon zest and rum extract until fluffy. Add eggs, one at a time, beating well. Stir in flour/fruit mixture. Spoon into prepared pan. Bake at 275 degrees for about 2 hours or until cake springs back when touched lightly in the center. Cool in pan. Turn out; peel off paper.