Originally Posted by
AngeliaNR
I put my fruit to soak in bourbon the day after Halloween--three weeks later I bake the cakes and allow them to age. Goodness! It's almost that time!
I too soak my candied fruit in bourbon or brandy. This, of course, is done weeks in advance. Now is also a good time to buy the candied fruit for use on my Easter Bread although I don't soak it but just store it in the fridge. It's not so easy to get the candied fruit in the Spring. After baking the fruitcake I let it soak again in bourbon until it's just right. I like to add lots of walnuts, almonds and pecans. Not sure if that's traditional but I get no complaints.