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