Thanks for reply.
The one you are baking Sunday has a little more fruit and nuts than amount of the flour, right? The one that you mentioned up to 750% has a lot more fruit and nuts than flour?
Actually, thinking about it, I think we have been buying these mostly nut and fruit, little dough, fruitcakes for maybe 5 years and the ones we had been traditionally eating, kind of bad tasting, fruitcake many years before that.
Kept looking on the internet this morning and found a recipe that called for crushed vanilla wafer cookies, candied pineapple, red and green cherries, (I substituted the citron for them because that was more like the old time taste) and pecans. Mix with 14 oz sweetened condensed milk and 4 T bourbon. (I substituted apricot juice). Put in fridge for 3 weeks.
I am going to try baking my three little loaves at 250 and see how they turn out.
What is it that the syrup does? Keep it moist? I see in some recipes they say to drizzle with bourbon. I was going to just use the apricot juice but maybe the syrup would work better.
How long do you have to let your fruitcake age before you can eat it? Some say a month or more. I was hoping to try it sooner.
Thanks again for answering.