"Cherry" > wrote in message
...
> On Friday, September 19, 2014 12:59:10 AM UTC+1, wrote:
>> On 18 Sep 2014 23:41:52 GMT, notbob > wrote:
>>
> On 2014-09-18, Dave Smith > wrote:
>>
> Are you looking to make a dark or a light fruitcake. I make a light one Is
> dark vs light due to adding spirits or not or are there two different
> doughs?
>>
> nb
>>
>>
> Dark is nearly all fruit with enough batter to hold it together and the
> spirits. Light is just a pretend fruit cake
>
> I like to soak the fruit with as much brandy as the fruit can take, then
> periodically add more after it has baked. Definitely a drunken cake.
>
> Being diabetic I don't use marzipan or ice the cake, but I do stud the top
> of the cake with whole nuts before it goes in the oven. Then after it has
> baked I glaze the top with sieved apricot jam.
>
> Cherry

Mine was light but very little cake. And Marzipan? I don't think we're
talking about the same kind of cake. I made a syrup for mine of corn syrup
and some other things. This was used to attach fruits and nuts to the top
for decorative purposes and to give it a glaze. The only iced fruitcake I
ever saw was at a wedding.