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1
Combine all ingredients in a large container and stir to mix.
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2
Cover tightly and let macerate at room temperature for 24 hours.
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3
Heat the oven to 300 degrees F and arrange a rack in the middle.
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4
Coat two 9-by-5-inch loaf pans with butter; set aside.
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5
Combine flour, baking soda, salt, cinnamon, and ginger in a large bowl and whisk to aerate and break up any lumps; set aside.
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6
Place butter in the bowl of a stand mixer fitted with a paddle attachment and mix at medium-high speed until pale yellow, about 3 minutes.
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7
Add sugar and continue mixing until fluffy, about another 3 minutes.
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8
Add eggs one at a time, letting each mix in fully before adding the next.
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9
Stop the mixer a few times to scrape down the sides of the bowl.
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10
Remove the bowl from the mixer and transfer the batter to a large mixing bowl.
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11
Stir in the flour mixture until just incorporated.
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12
Fold in the macerated fruit until just incorporated.
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13
Divide the batter between the prepared pans.
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14
Bake until the cakes are golden, set throughout, and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
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15
Let cool 30 minutes in the pans on a wire rack.
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16
Run a knife around the outside of each cake, turn them onto the rack, and let cool completely before slicing and eating, or aging.
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17
To age the fruitcakes, store each at room temperature in an 11-by-7-by-3-inch plastic container with a tightfitting lid and brush with 1/4 cup bourbon every 10 days for up to 3 1/2 months.
