I make fruitcake just about every other year-- mostly as a mechanism to use up the oddments of dried fruit that I accumulate. This year I had golden raisins, cherries, dates, and apricots. Also, I traditionally use bourbon, so I made two versions of this recipe: one with rum and apricots, raisins, and dates; and the other with bourbon, raisins, and cherries. I did chop the fruit smaller after taking the two "soaking" photos.
For the rum version I used orange zest and candied ginger as the recipe stated. For the bourbon version I used candied peel (had some of that hanging around too) and no candied ginger. I won't know how these taste for a couple of days, but boy does my house smell great. Instead of two big loaves, I baked these in the bake-and-give pans from King Arthur Flour-- one recipe made 4 cute little loaves.