Prepare fruit by adding dried cranberries, rum and sweetener to a shallow bowl. Set aide, let sit 4-24 hours

In large bowl, mix butter, cream cheese and sweetener on low until fluffy (about 4-5 minutes) best done with a stand mixer, but a hand mixer works as well.

Add sweetener and mix until just combined

Crack eggs into a cup and add 2 at a time until combined. Add vanilla and molasses, turn mixer to medium and mix for 3-4 minutes

While eggs are mixing, in separate bowl, measure out all 10 dry ingredients and sift together to remove lumps, then whisk to fully combine

Turn mixer back to low and slowly add dry mixture until incorporated. Add fruit mixture, nuts and oil, mix until just combined.

Let mixture sit for 15-30 minutes to marry the flavors.

Preheat oven to 325

Grease a Bundt pan really well to ensure your cake does not stick, then scrape mixture into greased pan.

If you don’t have a Bundt pan and plan to bake this in a regular cake pan, I highly advise you to use two of them and divide your mixture evenly between the two. If you don’t, you run the risk of the outsides cooking and the middle remaining raw.

Bake the Bundt cake for 55-65 minutes, the regular cake for approximately 35-45 minutes. It really depends on your oven. Start checking your cake at the 30 minute mark by inserting a toothpick which will be clean when your cake is done.