Per this recipe for Panamanian Black Cake, the fruit needs to be soaked in liquor for a very, very long time.
Aside from moistening / reconstituting the fruit, what really happens with such a long soaking? We were talking about this the other day and trying to figure out what the benefit is - some sort of chemical reaction? Should I run out right now and try to find leftover candied fruit at the grocery store to start it soaking? The liquid seems like a fairly small volume, really: just a half cup of liquid for 3 cups of fruit (and the instructions don’t say anything about shaking the jar up).
I’d be nervous about spoilage too. I mean, alcohol is fine by itself, and dried / candied fruits are OK at room temperature, but adding moisture seems like a recipe (hah) for some sort of food poisoning.
I’ve made fruitcake before that calls for soaking the fruit for a day or so, which is less scary.