I got into an interesting discussion today with a friend about fruitcakes. Now is the time to start making them for the holidays, especially if you use spirits in the batter and/or glaze. I have an excellent recipe for orange slice fruitcake that I have been making for 27 years. In that time, I've tweaked and perfected it. I'm really proud of the results.

Of course, not everyone likes fruitcake; this one, however, pleases all but the most persnickity palates. I'm told this recipe was popular in the '50s.

Would you, dear online readers, like to have me post the recipe?

I'd also like to hear what you think about fruitcakes. Remember, keep it clean!

As requested, here's the recipe. It is adapted from three different recipes for the same cake, and includes the best of all of them. As KD Jones would say -- Enjoy!

Orange Slice Fruitcake

Ingredients:

1 - 1 lb. pkg. orange slice candy

1 - 8 oz. pkg. chopped dates

2 C. pecans, chopped

1 C. flaked coconut (may use more)

4 C. all-purpose flour, divided

1/2 t. salt

1 t. baking soda

1 C. butter, softened

2 C. granulated sugar

1 T. vanilla

5 eggs

3/4 C. buttermilk

Glaze:

1 C. orange juice

2 C. powdered sugar

1/2 C. apricot brandy

Utensils:

1 pair kitchen shears

1 glass cold water

1 lg. bowl with tight fitting lid (Tupperware type)

1 lg. mixing bowl

1 med. mixing bowl

Whisk

Wooden mixing spoons

Desired baking pans

1. Preheat oven to 300° F. Grease and flour desired baking pan or pans. For one large cake, tube pan; two large loaf pans; four medium loaf pans; eight small loaf pans.

2. Place 1/2 cup flour in bowl with lid. Using shears cut up orange slices into flour, dipping shears in cold water as needed; add dates, pecans and coconut. Put lid on bowl, shake to coat. Set aside.

3. In large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla.

4. In medium mixing bowl, whisk together remaining flour, baking soda and salt. Fold 1/3 of the flour to creamed mixture, followed by 1/4 cup buttermilk; repeat two times.

5. Fold in the fruit/nut mixture. Spoon into desired baking pan or pans. Bake for 2 hours, or until toothpick inserted comes out clean.

6. While cake bakes, combine glaze ingredients. As soon as cake is removed from oven, pour glaze over it. Set cake on rack to cool.

7. When cooled thoroughly, remove from pan and wrap snuggly in aluminum foil. Refrigerate at least 24 hours to allow flavors to blend and to make the cake easier to slice.

Yield: 4 lb. fruitcake

Notes: Use butter rather than margarine for a better cake. May use whole milk with about one teaspoon vinegar as a substitute for buttermilk, but it's better to use regular buttermilk. For a decorative touch, reserve a few orange slices, cut in half, and a few whole pecan halves. Push into batter before baking.