Preheat oven to 350, butter and flour 2 8x4" loaf pans
Sift flour and spices into mixing bowl
Add vanilla to buttermilk
In stand mixer cream butter with sugars, until fluffy ~ 4 minutes
Add eggs one at a time, scraping bowl as needed
Beat in flour mixture with buttermilk mixture, alternating mixtures, scrape bowl as necessary
Looking for a smooth batter.
Fold in Fruit Mix, Drained of any maceration juices
Divide mix between pans
Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to pull back from the sides
Cool cakes for ~ 15 minutes, turn out on a rack and invert, Cool completely or overnight
Place cakes into storage tins, add 1 shot of good bourbon per cake, seal
Age in a cool dark place for at least 2 weeks, up to 2 months.