I'm a hard no.
Over the years I have tried many different liquors and we all are the most fond of the rum.I prefer a dark rum...I think it has more of a "rich" flavor that goes well with the pecans in the fruitcake.I have friends that have used cognac on their fruit cakes. Others have used bourbon. I think bourbon is a little over powering for fruitcake. I might try rum this year. Thanks for the idea, lizzie!
Wow! That's the kind of fruit cake I would want!Oh yes...my family adores it.I make mine...a dark fruitcake...right around Thanksgiving.Then I wrap them in cheesecloth and foil and spray them almost every day with rum.By the time they're ready come Christmas,they're very moist and boozy.Delish!