This recipe creates a rich, moist, and heavily spiced fruit cake loaded with a variety of dried fruits, citrus zest, candied ginger, and pecans, all 'drunken' with spiced rum and finished with cherry brandy.
Ensure all dried fruits, zest, and candied ginger are finely chopped to distribute evenly. Soaking the fruit in rum for an extended period (even overnight) significantly enhances the flavor and moisture. Bake at a lower temperature for a longer time to prevent drying out. 'Feeding' the cake with cherry brandy while it's warm and periodically as it matures adds depth and keeps it moist.