Last year I used an old fruitcake recipe from the Ft Worth Star Telegram and it's to my liking. The ingredients aren't available year round so I stocked up on them last holiday season. I was buying the 4 lb. 14 oz. size from Collins St. Bakery in Corsicana, TX and have visited their bakery a couple of times. Several years ago their prices rose to a level I couldn't afford. I decided I could make my own. Every since I can remember there has been fruitcake in my kitchen and I've snacked on it all year 'round. I saw your dried fruit blend fruitcake mix and ordered it. I baked it about a month ago and after several brushings of Amaretta and rest periods in between I cut into it. I found it to be more of a fruited bread than I'm used to but it was very good and it didn't last very long. It was well worth a try though.

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