For an assortment of reasons, I find myself needing to make this
season's fruitcake without brandy/rum/whisk(e)y. This is not
negotiable, OK?

I'm planning on macerating the dried fruit in water with orange and
lemon extracts, rather than my usual rum/brandy combination.

How do I store the cakes so that the flavors will mellow without the
cakes getting stale or moldy? (moldy is more likely with the recipe I
use.)

All of my cookbooks say to wrap in a tea-towel, place in a cake tin
and spritz with brandy or rum every week or so. (OK, gg-gramma's
recipe doesn't say that, but it just says 'mix dry ingredients with
wet ingredients. mix in fruit and nuts. bake at 325 until done.')

TIA
jenn