In Panamanian fruitcake, the fruit needs to soak first for at least 30 days in a combination of brandy, dark rum and port.
In Panamanian fruitcake, the fruit needs to soak first for at least 30 days in a combination of brandy, dark rum and port. Deb Lindsey The Washington Post
In Panamanian fruitcake, the fruit needs to soak first for at least 30 days in a combination of brandy, dark rum and port. Deb Lindsey The Washington Post

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October 18, 2016 8:00 AM

Get soaking: Now’s the time to start holiday fruitcakes

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