I admit it, I own up to it, I love GOOD fruitcake so call off the food-cops. My Mom and I used to made it together in October, cover it in rum or brandy soaked cheesecloth and let it steep itself for a month or so, adding rum or brandy at intervals. Mom died, I haven't the enjoyment of making it with her and don't want to do it alone. Also don't have her recipe. Anyway, my pleasure was working with her and then enjoying the fruitcakes later.
Ours contained lots of fruit, nuts and a light buttery batter, no molasses. Baked slow and long, and stored in tins for a month or two.
Costco has one over 3# ..... has anyone tried it? Do you have another to recommend?
Thanks for any ideas about local products; I don't want to order via e-mail.