For a really moist fruit cake, use marmalade instead of candid peel.
Always soak your dried fruit overnight and for extra flavour soak the fruit in apple or orange juice or marinate in your favourite liqueur (brandy) for three days, stirring it every 12 hours.
For an extra rich, tasty fruit cake, use cold coffee instead of milk.
For a moist fruit cake with extra flavour, grate a cooking apple into the mixture.
For a moister fruit cake in electric ovens or Agars, place a dish of water on the floor of the oven when baking.
