Rum?

Nobody put in an appearance to decry fruitcake or the committing thereof. There was agreement that real ingredients (butter, eggs, spirits) be used - and that the spirits were essential. Rum seems to be the canonical spirit for this sort of thing. I don't know enough about rum to judge what might be good or bad.

So, what rum would you recommend for soaking a fruitcake? And maybe for other baking. Possibly even drinking, though probably not by itself.