After seeing some unused dried apricots, cranberries, santol in syrup, nuts too, i thought i should try to make some fruit cake again, after all these yrs... so i pulled out stuff incl cinnamon, allspice, molasses, et al. I realize it is quite late to make them to age before Christmas, but then these things do not really last that long here, unless i hide them securely...! Quickly mixed some, then realized i could not open a bottle of wine-- coz of that cork my child and i tried to mos. ago and altogether forgot. Whatever, i sparingly added sugar, hoping it was not too little to taste sweet enough, then decided i'd just get some rum or brandy to brush on the cake later. I have sampled the result, but decide it is not the fruitcake we used to have. To those who bake, is it the sugar again, or i just have to really wait for it to age?