Everyone in my family, including me, hates candied fruit. But we want to love fruitcake! Butter, eggs, sugar, spices, nuts...swoon!...and then candied fruit. Ugh. I noticed all of the recipes you list include some candied fruit, and you make a point that dried/candied fruit ratio helps keep the cake fresh for weeks. Does it HAVE to be partly candied fruit, or can I replace the candied fruit with an equal amount of dried fruit (added to the dried fruit already in the recipe)? If it makes any difference, we would brush the cakes with simple syrup, not alcohol. Thanks!

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