I managed to get some During photos for once but then forgot the After. This one got gifted on Christmas day after about 3 weeks of marinating. I forgot that this recipe makes a double batch so the partygoers got to sample a slightly fresher one on the 16th.
This is Alton Brown's Free Range Fruitcake recipe - it uses dried fruit (not candied, except for the ginger) which you then macerate overnight in your liquor of choice. This year it was dark rum because it was available, good-quality and vaguely festive. Past years have involved applejack or brandy but I am not married to any specific tipple for this recipe so far.
It was a hit at the party, too. Nobody knew what it was so I sliced it up into chunks and it disappeared with nary a fruitcake/doorstop joke to be found. Although that may have been partially because my dad spotted it and started telling everyone "Don't eat this" so there would be more for him.