Dried Fruit Fruit Cake

I used to make this but haven't in several years because it is high carb. But I got inspired today for gifts and to take to a church event. Today is the traditional day to make fruitcake because the Episcopal prayer of the day (called a collect) starts with the words "Stir up." I forgot the spices this time and it was good that way.

1 cup apricot nectar
¼ cup rum or brandy
1 cup golden raisins
1 cup dried tart cherries
16 oz. apricots, cut in pieces
8 oz. dates, cut in pieces
6 oz. mission figs, cut in pieces
4 oz chopped candied orange peel (optional—if you don’t like fruit cake skip this)
3 oz. crystallized ginger, cut in pieces
(total about 8 cups of fruit)

3 cups flour, white or white whole wheat
2 teasp salt
¼ teasp baking soda
2 teasp cinnamon
1 teasp allspice
1 teasp nutmeg
½ teasp cloves
½ teasp cardamom

1 cup butter
1 cup sugar
5 eggs
2 teasp vanilla
2 cups coarsely chopped pecans

Mix fruit, apricot nectar, and liquor, cook for 5 minutes over moderate heat stirring steadily. Set aside for a couple of hours or overnight. Preheat oven to 300 degrees. Cream butter and sugar, beat in eggs then add vanilla. Stir in sifted flour and spice mixture (if you want to use the spices—I left them out). Stir in fruit mixture and nuts and divide into four 4 by 8 inch heavily greased loaf pans. Bake for 2 hours or until a knife comes out clean. Cool in pans.