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the traditional candied cherries and citron, just substitute (or the raisins or dates.
* Fruitcakes take forever to bake and it's hard to tell when they're done. Tost than with a straw instead of relying solely on timing.
* Fruitcakes age best when doused with brandy, bourbon, rum or wine and wrapped in cheesecloth, then in foil. Check them once a week, adding another half-cup or so of spirits They don’t need to be refrigerated, but should be in a cool, dry place.
* Fruitcakes are cooled in their pans from 20 to 30 minutes on a rack. After removing the cakes from pans, the parchment or foil lining the pans is peeled away and the cake cooled farther until all the heat is gone.
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