Question of the day, on the scale of the hamentasch vs. latke debate....
Are you for fruit cake or against fruit cake? Present your case.
Me, I happen to like the stuff, to the historical derision of many friends.
I am the proud owner of multiple fruitcake recipes of 20s-era vintage, lovingly handed down for three generations. (OK, haven't made them for ten years or so. Time, effort, and a personal tendency to consume any leftovers!)
IMNSHO, a good fruit cake should be loaded with nuts, citron and candied lemon rind. Red marschiao cherries, please, no green ones.
I'm not so fond of the dark ones, although I can see their richness being more easily adapted to something elevated and organic. I haven't, however, been motivated enough to experiment.
What are your preferences? Light fruitcake? Dark fruitcake? Or none at all?