What's with this "brush the baked loaves with extra brandy, rum or juice" stuff? :-) I line my loaf pans with waxed paper before filling them with fruitcake batter. So when I pull them done, out of the oven, I poke some holes in the tops of loaves and glug on about 1/4 to 1/3 cup of booze over the still hot fruitcakes! After they cool, I may pour on a little more booze. Then, I'll store the thoroughly cooled loaves in zippered plastic baggies. Sometimes I'll remember to pour on more rum or brandy, but the fruitcakes age just fine. Woo hooo, fruitcake party at your house! Let us know when to show up! ~ MaryJane

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