Soaking fruit for cake - advice from experts needed!

[Noren]

Put some fruit to soak in alcohol for my cake a few days ago. Does anyone know whether I will get better results for soaking the fruit for longer before I bake the cake, or from baking the cake soon, to have it to feed for longer?

Also, does anyone know if it matters that I have used a total random mixture of whiskey, fruit wine, and brandy for the alcohol content?

It definitely doesn't matter much what mixture of booze you use for the soaking. You will taste the alcohol you feed it with more so maybe use whichever you prefer but again it would be fine to use a mixture.

I think that once your fruit has been soaking for a few days it will have absorbed all the alcohol it's going to and so it would be better to cook it and start feeding.

That's comforting :) Am just not organised to start any earlier. Thank you!

I'm afraid I have to contradict BirdyArms and say that if you can leave the fruit to soak (covered and preferably airtight), for at least a week (but more if possible), this will improve the flavour of your cake