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1
Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied fruit; let stand 1 hour.
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2
Remove loaf pan from freezer. Spread coffee ice cream in pan; freeze about 1 hour until firm.
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3
Cut cake into rectangle about 2 inches thick to fit loaf pan, 8 1/2x4 1/2 inches. Drain fruit, reserving rum. Drizzle reserved rum over cake; set aside. Spread maple nut ice cream over ice cream in pan; freeze about 1 hour until firm.
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4
Beat whipping cream and powdered sugar in chilled small bowl with electric mixer on high speed until stiff. Fold in candied fruit. Spread whipping cream mixture over ice cream in pan. Top with rum-soaked cake, cutting pieces to fit pan. Cover and freeze about 8 hours or until firm. Loosen edges of cake from pan with knife; turn upside down to unmold cake.
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