I loved my Moms fruitcake. As a young’n, I used to help her make them. She used a very old Betty Crocker cook book, but I remember she used only half of the candied fruit the recipe called for. Then she had a method of insulating the baking pans so the sides of the cake didn’t over cook. Once done, they were wrapped in cheese cloth, and she used Manischeiwtz wine to flavor them and stored in metal containers for a couple months. Long process but very good.
