Assorted chopped dry fruits and nuts - 3 cups (I used dates, apricots, golden raisins, jumbo raisins, walnuts, cashewnuts, prunes)
Orange peel - 1 medium sized orange's rind with the white pith scraped out (cut into small pieces)
Rum (use any spirit you have at hand) - 2 cups
Put everything together in a skillet and toss on low flame till warm, and an aroma emanates. Close lid and let stand overnight. In the morning, place this in the fridge and let stand for another 10 hrs or so. Bring to room temperature before using in the cake.
For an equally easy Fruit cake recipe with your candied fruits and nuts,