Mix the candied fruit and raisins in a bowl, then pour in the Bourbon and stir to coat fruit. Cover and let sit overnight at room temperature.
Preheat oven to 325 degrees F. Line a couple of baking sheets with parchment or grease well.
Mix the flour, salt, cinnamon, cloves and both sugars in a large mixing bowl.
Add the beaten eggs, cooled melted butter, and baking soda/water mixture to flour mixture and stir until ingredients are mixed. Add the soaked fruit and nuts and stir until blended.
Scoop batter up by generously heaping teaspoonfuls and place a couple of inches apart on baking sheets – the cookies puff up, but they don’t spread too much. Bake for 15-18 minutes. Remove from cookie sheets and let cool. Store covered and let the Bourbon flavor mellow.