This easy fruitcake recipe has been in our family for years. It's full of dates, candied cherries, candied pineapple, and pecans that make it more like candy than a cake! No need to let it "ripen" it's great the same day it's made! This recipe makes 2 (5x9-inch) loaves.
To store: let the cake cool and remove it from the pan. Leave the waxed paper on it and then wrap it in plastic wrap, then foil. Store in a cool dark place.
This fruit cake ships well. Just wrap it in waxed paper, then in aluminum foil.
You can brush this with rum or brandy if you like but I never do - it's good without it.
No need to let fruitcake age. It's delicious the same day it's baked.
Don't use the "mixed candied fruit". It isn't moist enough and your cake will be dry and tasteless.