Bourbon-Infused Fruitcake

On the first day, merge candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice with 2/3 cup bourbon; pour over the fruit and nuts, stirring to combine. Cover the mixture tightly and allow it to infuse in a cool environment for 24 hours, or at least 20 hours.

On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the interior surfaces with cooking spray. In a large bowl, blend together flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt using a whisk to combine the ingredients.

In a separate large bowl, use an electric mixer to cream together butter, brown sugar, and white sugar until light and fluffy. Gradually add egg yolks to the mixture, blending until smooth, then incorporate applesauce, 1/2 cup bourbon, and vanilla until well combined. Continue mixing the batter, gradually adding the flour mixture until it is fully incorporated. Add molasses to the mixture and blend until combined. Finally, gently fold in the fruit and nut mixture, ensuring all its juices are retained.

In a separate bowl, whip egg whites with an electric mixer until they can hold their shape. Gently fold the egg whites into the batter, then divide it evenly between the prepared pans. Cover the pans loosely with a towel and allow the batter to rest for 8 hours, or overnight in a cool, dry environment.

On the third day, preheat your oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it, filling it almost to the top. Place a baking sheet on the center shelf and position the fruit cakes on the baking sheet.

Bake the fruit cakes for 2 1/2 hours in the preheated oven. Check the water level periodically and refill it if necessary, ensuring the cakes are not exposed to excessive moisture. Cover the cakes with a sheet of parchment paper, taking care it does not touch the shelf. Continue baking until a knife or toothpick inserted into the center of the cake comes out clean, approximately 1 hour more. Remove the cakes from the pans and let them cool on a wire rack. Once cooled, remove any parchment paper and sprinkle with additional bourbon if desired. Wrap the cakes in aluminum foil and place them in a tin or other sealed container. Allow them to rest for 8 hours, or overnight, before serving