Finally I can share my fruitcake here on worldsdailyfood. I have been baking fruitcakes since 2006 and sell8ng them. Guess they are good because I always sell at least 10-15 large sizes. I start makeing them either end of Nov or early Dec.
This is the 1st batch I made in Dec. Fully loaded with glazed fruits, dried mangoes and dried pineappless, walnuts, pecan, this year I put pistacchio nuts, cashew, raisins and dates. Lots of eggs and butter and I use the muscovado sugar because it gives it a better taste and molasses. I also mix the liquore I use, my special ingredient.
The taster fruitcake. I always have one that everyone taste.
You can see how filled it is unlike the store bought ones. It is also moist heheh.
My Fruitcake picture taken with my iPhone 7 cam in Miagao, Iloilo, Philippines
