Combine dried fruits, candied ginger and both zests. Add rum and sit overnight (it smells amazing the next morning!)

Place fruit and liquid in a large pot with the sugar, butter, apple juice and spices. Bring mixture to a boil, stirring often, then reduce heat and simmer 5-10 minutes. Remove from heat and let cool for at least 30 minutes.

Heat oven to 325 degrees.

Combines dry ingredients and sift into cooled fruit mixture. Quickly stir in flour to create the cookies batter. Next stir in eggs, one at a time until fully combined. Then fold in nuts.

Using a large 1 1/2 tablespoon cookie scoop, scoop onto parchment lined cookies sheet. Leaving 2 inches between cookies. Bake for 15 minutes until baked through. They will be a very cakey looking cookie.

Let cookies cool completely and either dip or drizzle with rum and clove icing.