This is not for traditional fruitcake lovers. This is a lighter fruitcake that my grandmother has made for over 40 years. Starting in November, friends and family members start requesting this cake. It can be frozen after baking or refrigerated to make it keep longer. ADVICE: MAKE SURE YOU USE A GOOD QUALITY TUBE PAN THAT IS WELL GREASED AND LIGHTLY FLOURED OR YOU WILL NEVER GET IT OUT OF THE PAN. You can use alcohol to soak if you want to, but this is sooooooo good that it doesn’t need it. Keep it will covered with foil and in an airtight container.