Recipe for white fruit cake

"is-it beneficial? Yes— just because it's just once within life time, it’s beneficial. This fruitcake rocked my globe. The... valuable loaf comes appearing like something special from heaven, and smells divine. We undressed it like a lover. The taste? Exotically interesting, unique - a complete various fruitcake experience. It really is delicious and one of a sort... One-time that you know you must try this fruitcake."

Isabelle, at fruitcake blog site mondofruitcake.com

"...an artisan dessert that gives the dessert a gourmet pedigree...a address that perhaps the many fruitcake-averse foodie want."

Charles Passey, The Wall Street Journal

These superb fruitcakes are based on those my English grandma made during the family members farm in northern Wisconsin 50 years ago. I have changed most of the candied fruit with my own exotic home-candied citrus peels and younger ginger. Perfect fruits and peanuts from tiny California facilities accomplish the task of developing cakes that vanquish forever fruitcake's bad reputation! Each is elderly for flavor as my grandmother's were, covered with cheesecloth, tied with linen sequence and doused with great liquor. They are topped with fresh bay-leaf & citrus peel celebrity, after that sealed in a cellophane case with my logo design. All fruitcakes measure about 6" X 3" X 2".