In a large bowl, combine all of the dried fruits (raisins, currants, apricots, dates, cranberries) with the chopped nuts and maraschino cherries (if using).
Pour the dark rum or orange juice over the fruit mixture and let it soak for at least 4-6 hours, or overnight. The longer the fruit soaks, the more flavorful the fruitcake will be.
2. Prepare the Cake Batter:
Preheat your oven to 325°F (163°C). Grease and line two 9-inch round cake pans or one 10-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the molasses or dark brown sugar, honey or maple syrup, milk, and orange juice. Mix well.
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Stir in the orange zest, crystallized ginger (if using), and the soaked fruit and nut mixture. Ensure the fruit is well distributed throughout the batter.
3. Bake the Fruitcake:
Pour the batter evenly into the prepared pans, spreading it out gently with a spatula.
Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean (you may need to cover the cake loosely with foil for the last 15-20 minutes to prevent over-browning).
Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
4. Optional Glaze:
In a small saucepan, heat the apricot preserves or marmalade with the rum or orange juice over medium heat. Stir until it becomes a smooth glaze.
Brush the glaze over the cooled fruitcakes for a shiny finish. This step is optional but adds a nice touch of sweetness and shine.
5. Serve:
Slice the fruitcake and enjoy! This cake can be served immediately but improves with time, so letting it sit for a day or two (or even longer) will enhance the flavors.
Store the fruitcake wrapped in plastic wrap or foil and keep it in an airtight container. It will last for up to a month at room temperature or can be frozen for up to 6 months.
