Soaking fruits for fruit cake

INGREDIENTS Mixed fruits(Sultanas,Raisins,Apricot,Cranberries) - 500gm Cherry - 235 gm Rum - 1/3 Cup For caramel syrup : Sugar - 1/2cup Water - 2tbsp Hot water - 1/3 cup METHOD In a saucepan, add the sugar and water. DO NOT STIR. Cook over medium-high heat until the mixture turns a deep amber color. Remember, you can swirl the pan but never stir. This process might take up to 10 minutes so be patient and do not leave it alone because it can turn from the amber color to burned in seconds. Then add 1/3 cup water gently, be careful while adding water. Take a clean and dry glass bowl. Make sure there is no water in the glass bowl. Transfer all the fruits into the glass bowl. Now pour the Rum into it and mix well. Then pour caramel syrup and mix once more. Transfer all the mixed fruits into the airtight glass jar. Close the jar and shake twice in a week. Don't refrigerate, keep in a dry and dark place at least for a month. Tips: Always soak the dry fruits in glass jar/bowl because alcohol may react with other material. Make sure glass jar is dry and clean. There should not be any water at all. You can use so many more fruits like dried figs, dried pineapple, candid mixed peels, black currants, golden raisin, dried kiwi, etc whatever you get and you like. Traditionally Rum is used for soaking dry fruits. But you can use whiskey, brandy or red wine also, that will also go well. For a non-alcoholic version, orange or apple or grape or cranberry juice/ dark tea can be used instead of Rum. If you use any non-alcoholic liquid to soak the dry fruits, you have to store soaked dry fruit in an airtight glass jar in the fridge until you bake the cake. But this dry fruit mixture should not be kept for a long period. So, you should soak dry fruits only a week before baking the cake. If you use any bowl then make sure it should be airtight with clingfilm and then put a lid on it. Enjoy!