If you use candied fruit, your fruitcake will be quite a bit sweeter than it otherwise would, so you might want to consider reducing the amount of dark brown sugar that's added to the cake batter by 10 to 20%; use between 1 1/2 to 1 3/4 cups (319g to 372g). You might also want to opt for using a soaking syrup that doesn't have any sugar added to it (like rum or brandy) rather than a simple syrup. Good luck and happy baking! kye@KAF

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