Forgot to cream sugar and butter and soaked sugar with fruit

Interesting! I might try that. Pre soaking overnight so decision time in the morning!

I would divide the fruit mixture and use it make two cakes. I would start over, creaming the required amounts of butter and sugar because that is part of the process of aerating the batter. I would add half of the fruit mixture to the new batter for each cake per the recipe. (Taste first, if it is too sweet, maybe you can add additional fruit to cut the sweetness).

Cream the butter and then fold in fruit.

From a home baker...the fruit is almost all sugar, especially since it's dried.
I would cream the butter with the soaked sugared fruit, then proceed with the cake. (This might give you mashed fruit; on the other hand it restores your sugar and, I hope, the desired texture.)
Looking forward to what the professional bakers say.