My fruitcake recipe calls for soaking dried fruit in molasses and wine overnight. I mixed that up and it's macerating in the fridge, but a surprise schedule change means I won't get it into a cake for another two days (a total of 72 hours of soaking, rather than the expected 24).
Is this going to negatively impact the consistency of the fruit bits in the fruitcake? I like them somewhat chewy, not extremely soft. (The "dried fruit" in question is this mix of peel, pineapple, and cherries, plus raisins.)