Need help...i'm from Panama, where its extremely humid 365 days a year. I've made my grandmother's christmas cake over there and it comes out suuuper moist...almost fudgy...the recipe is pretty basic, flour, eggs, sugar, oil, leavener, and half of the candied fruits (which have been soaking for decades in brandy) are pureed and added to the mix. When I make it in New York in the winter, it comes out suuuuuuper dry. I even had my mom come here and make it and she couldn't figure out why it came out so dry.
Any suggestions on what I can do to make it the same other than flying to Panama and baking it over there?