In a big bowl, allow butter to soften at room temperature. Add the sugar and mix well. Add the lemon peel, vanilla flavoring, lemon extract, rum, and almond flavoring one at a time, mixing well after each. Add the flour and eggs, alternating 6-8 tablespoons of flour with 6 eggs. Mix well each time before adding the next ingredient. Preheat oven to 350º. Take 10, 1-pound bread pans (preferably nonstick). Spray bottom sides with nonstick cooking spray or coat with butter. Put about 2 large tablespoons of the cake batter in each pan. Prepare the fruits and nuts by mixing with 2 tablespoons of the mixture in each pan (divide equally). Place in the preheated oven and bake at 350º for 45 minutes. Rotate front to back and bake for 5-10 minutes more. Remove from the oven and let cool for 20 minutes. Remove the cakes from the pans and let cool completely, Sprinkle with confectioner’s sugar on all sides (a large sieve is helpful for this step). Wrap in aluminum foil and place in plastic bags. Refrigerate, then freeze.
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