Real Old-Fashioned Fruitcake

Mom and I have making this and enjoying it since it came out in Cooking Light November 2005. It never lets us down and always pleases us! Freezes very well, too. It is the most moist - best fruitcake!

I changed the fruit to cranberries 1 1/2 cup, figs 1 cup, and apricots 1 cup, and replaced the mace with freshly grated ginger. It is magnificent. I could not be more pleased with my first try at a fruitcake. This recipe sets up the structure well and allows easy substitutions for taste. I plan to use my fruitcake to recruit more fruitcake lovers. :)