However, you still can bake this fruit cake if you do not have enough time for soaking, please boil the dry fruits instead.  

How To Make Moist Fruit Cake 

INGREDIENTS:

180g plain flour
100g almond meals (can be replaced with flour, but almond meals give nutty taste) *
1 tsp mixed spice (Cinnamon, nutmeg, cloves, ginger and coriander)

280g butter
1 tsp vanilla extract
30g orange juice
Zest (outer orange skin) of 1 orange

1 kg Mixed dry fruits (Any dry fruits of your choice)

One 8 inches square pan

One 6 cup bundt pan & one 6 inches round pan

METHOD:

1. Soaking Dry Fruits:
1. Cut dry apricot into smaller pieces.  Dice the crystallized ginger into smaller pieces.  Blend all the dry fruits in an airtight container.  Pour 200ml or more of rum/brandy and stir until all the dry fruits are coated with alcohol.
2. Leave in the refrigerator for for 2 weeks or up to 1 year.  I would check the dry fruits frequently and add more alcohol as it got soaked up
2. Boil The Dry Fruits:
1. If you do not have enough time for soaking, please boil the dry fruits instead.
2. In a medium saucepan, combine all the dry fruits, zest of orange and lemon.  Pour 30 ml (or more) orange juice and 200 ml rum/brandy into the dry fruits.
3. Stir until all the fruits are well coated.  Cook over medium heat for about 2 minutes or until you can see the liquid reduced.  Stir frequently.
4. Remove from the heat and set a side to cool.  Transfer to a mixing bowl and cover with cling film.  Then place in the refrigerator overnight for next day use.  It can be used on the same day too after cooling down.
3. Baking Day:
1. Preheat your oven to 160C -170C (top and bottom heat)
2. Grease and line 2 round baking tins. Line inside with baking parchment. 
3. Sift together, flour, baking powder, almond meals and spices.
4. In a bowl of stand mixer, beat the butter and sugar until light and fluffy. Gradually add in egg until nicely mixed together
5. Add in honey, orange and lemon zest, mix well.  
6. Add in half of the flour mixture, beat to combine.  Then add in milk and orange juice and mix till incorporated.  Fold in the balance of the flour mixture with spatula until well combined.
7. Lastly, fold in the soaked mixed fruits and mix well.  
8. Pour the batter into the prepared pans and level it
9. Square & Round Pans:
1. Bake at preheated oven for around  60 minutes for 7" round pan and around 70 - 75 minutes for 6" round pan or until an inserted skewer comes out clean.  
2. Cover the top with aluminium foil if the cake turns golden brown too quickly.
10. Bundt Pan:
1. Bake at preheated oven at 170C for around 60 - 70 minutes.  Cover the top with aluminium foil when the cake turns golden brown at almost half way baking.  Then continue baking until an inserted skewer comes out clean.
11. Remove cake from oven.  Allow to cool in the pan before turning out onto a wire rack. When cold, wrap the cake tightly in a double layer foil or cling film in an airtight container and keep in the refrigerator (up to several months). 
12. I normally leave cake in the fridge for 4 - 5 days to let it set before cutting. The hardest part of the whole recipe is to wait patiently for the cake to set!