In a very large bowl, combine all the chopped dried fruits, currants, raisins, candied peels, and nuts.
In a separate bowl, sift together the whole wheat flour, white flour, and baking soda.
Sprinkle the flour mixture over the fruit and toss thoroughly with your hands until every piece is separate and lightly coated.
In another large bowl, whisk together the honey, melted butter, rum, ginger, cinnamon, cloves, cardamom, and ground chocolate.
In a medium bowl, use an electric mixer to beat the eggs and currant jelly together until the mixture is thick, pale, and foamy.
Fold the egg mixture into the honey mixture until just combined.
Pour the liquid batter over the floured fruit and nut mixture.
Using a large, sturdy wooden spoon, stir until everything is well-combined and the batter is smooth and homogeneous. This will take some effort!
Preheat your oven to 300°F / 150°C. Generously butter 8 medium-small (7½ by 3½ inch) loaf pans.
Line the pans with waxed paper or parchment paper, then butter the paper as well.
Divide the batter evenly among the prepared pans and smooth the tops with a wet spoon or spatula.
Bake for 2 to 2½ hours, depending on the size of your pans. The cakes are done when a wooden skewer or toothpick inserted into the center comes out clean and dry.
Let the cakes cool completely in their pans on a wire rack.
Once cool, carefully remove the cakes from the pans and peel off the paper.
Wrap each cake in several layers of cheesecloth. Generously soak the cheesecloth with brandy or rum.
Finally, wrap each cake securely in plastic wrap or aluminum foil to lock in moisture. Store the cakes in a cool, dark, dry place to age for at least one month.
Don't skimp on preparing the pans. The double layer of butter and paper is crucial for preventing the cakes from sticking or scorching during the long, slow bake.
