That sounds like my recipe, but remember light can also mean light batter,
meaning it's colour.

"Daisy" > wrote in message
...
> I read a newspaper article yesterday written by a non-USA person, who
> had experienced life in a Brtitsh-style culture for a while. The
> article was all about fruit cakes.
>
> Apparently fruit cakes (the genuine version please people LOL) are
> virtually unknown in the USA. I didn't know that.
>
> A long-standing British tradition is the fruit cake: Dundee cake is a
> light fruit cake (light in fruit content), and a Sultana cake is
> similar but the only fruit are sultanas. Rich Christmas or Wedding
> cake is something else again.
>
> The hearty wedding cake, or Christmas cake, is a rich fruit cake, made
> with lots oif eggs and brandied fruit, not so much flour and no
> raising agents. It is moist with fruit and laden with flavour. It
> is absolute heaven.
>
> There are many uses for this fruit cake other than serving it in small
> wedges for afternoon tea around Christmas time. You can heat it and
> serve it with brandy custard as a winter pudding; you can chill it
> and serve a wedge with vanilla ice cream any time.
>
> I make a big big Christmas fruit cake every year and save some for
> winter, but it is usually all gone by May!
>
>
> Daisy.
>
> Don't assume malice for what stupidity can explain.