Beat eggs well; add vanilla. Sift together 1 cup confectioners' sugar, flour, salt and baking powder. Combine with chopped fruit. Stir into beaten eggs and blend well. Turn into greased and floured 9 x 9-inch baking pan. Bake at 325° for 1 hour, or until cake tests done with cocktail stick or knife. (Cake will pull away from sides of pan as it cools.) Cool in pan. Remove from pan and frost with rum frosting. May be cut into 1-inch squares, if desired.

For Rum Frosting: Mix butter and 1 1/2 cups confectioners' sugar to crumbs, using fingertips. Stir in 1 tablespoon rum. Spread on top of cake.