Thanks, PJ, here's some more info. The recipe I use is called 'Our Favorite Fruitcake', and I got it from one of your catalogues from probably 2003 or so, and printed off a copy from your website on 3rd December, 2008. Here's the recipe, typed in from my printout since I can't find it on your site any longer, and google wasn't helpful! Our Favorite Fruitcake Fruit: 1 bag our Fruitcake Fruits, or 4 cups or your favorite dried fruits 3/4lb candied cherries 1/2 cup (4 ounces) brandy, rum, or whiskey; OR apple juice or water - I use 10 yo bourbon, YUM. 1 tablespoon vanilla extract Cake: 1 cup (2 sticks, 8 ounces) unsalted butter 1 cup (7 ounces) granulated sugar 1/2 cup (3 1/4 ounces) brown sugar 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon nutmeg 1/8 teaspoon Fiori di Sicilia 5 large eggs 1/4 cup (2 3/4 ounces) light corn syrup -I used golden syrup 3 1/4 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour 3 tablespoons (1/2 ounce) Signature Secrets Culinary Thickener <--- this is what the item for which I need a substitute!!!!! 3/4 cup (6 ounces) milk 2 cups (7 1/2 ounces) diced pecans (optional) -I always use 'em Fruit: Combine the dried fruit, the liquid of your choice, and vanilla, cover, and let it steep overnight. -sometimes I let it go up to thee days. Cake: Preheat the oven to 300F (I use 300 on convection so it converts it to 275 with the fan). Lightlyl grease the loaf pans of your choice (3 medium, 6 small, or 12 mini pans). Beat together the butter, sugars, baking powder, salt, and flavors. Beat in the eggs, one at a time, then the corn syrup. Whisk the flour with the Signature Secrets, and add it alternately with the milk, beating until smooth. Mix in the fruit (don't drain it), and the nuts. Spoon the batter into the lightly greeased baking pans, filling them three-quarters full. Bake the cakes for 45 to 70 minutes, depending on the size of the pans; smaller pans will bake in the shorter length of time. When th4e cake is done, it'll be a light golden brown all over, and a cake tester inserted into the center will come out clean. Remove the fruitcakes from the oven, cool for 15 minutes, then turn them out of the pans. Brusth them with brandy or the liquor of your choice while they're still warm. When they're completely cool, wrap them well, and let rest at least 24 hours (up to a month, brushing with liquor weekly), before serving. will 2 tbs of cornstarch be helpful in helping to keep it from crumbling when it's sliced? that was the function of the signature secrets. Why was that product discontinued, do you know anything about that? thanks in advance, -d

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