This delicious fruitcake has lots of fruit and some alcohol, but is very lightly spiced.
Combine all fruit except for cherries in a large bowl with the brandy, rum, or whiskey. (I used rum.) Cover and let soak overnight.
On the day you want to make the cake, preheat oven to 300F. Line pans with parchment or grease the pans, using either three 8 ½ by 4 ½-inch loaf pans or six 7-inch paper loaf pans (which you will need to place on a baking sheet). [The original recipe said two 8 ½-inch loaf pans, which there was too much batter for.]
On the day you want to make the cake, beat together butter, sugar, corn syrup, baking powder, salt, and nutmeg. Beat in eggs, one at a time. Stir in half of the flour. Stir in the milk, then add the remaining flour.
Add the fruit and its soaking liquid, the cherries, and the nuts (if using). Spoon batter into greased baking pans, filling them ¾ full.
Bake cakes for 50-80 minutes, until a toothpick inserted into the center comes out clean. (If you overfill your large loaf pans, you may need up to 2 full hours to bake the cakes, as I did.)
Remove cakes from oven and set on a wire rack. Brush immediately with extra alcohol or apple juice.
When cakes are completely cooled, unmold from the pans (if not giving pans as gifts) and wrap well in plastic wrap or store in an airtight container. Wait at least 24 hours before serving. Brush occasionally (every week) with alcohol or flavored syrup. Fruitcake should last a month.
You can use any type of fruit in this fruitcake. The quantities listed here are suggestions - use your favorite!
You will likely not be able to incorporate the fruit into the batter using a mixer. A wooden spoon will work better.
The length of time you need to bake fruitcake will depend on the size of the pan. Small loaves will bake for the lesser amount of time.
You can turn leftovers into French toast! Dip slices in a mixture of 1 cup milk with 1 egg and a little vanilla. Cook in a skillet on medium heat for about one minute per side.