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

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

October 18, 2016 08:00 AM

UPDATED October 18, 2016 08:00 AM

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