The American fruitcake I like is closer to what Jo (who is Welsh and now lives in Canada) posted as "cousin Beryl's fruitcake," basically a pound cake with dried fruit mixed in, and relatively light and moist.
That style is often known as a light or white fruitcake, and it definitely doesn't get aged. And I will remember that you like it. I bet one with quince and cardamom would work well. :)
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That style is often known as a light or white fruitcake, and it definitely doesn't get aged. And I will remember that you like it. I bet one with quince and cardamom would work well. :)