Next fruitcake to be reviewed is one by
Old Cavendish Products in Vermont. They also make mustard. As I had said in
this post, the next fruitcake I wanted to check out would maybe not have so many preservatives in the fruit. These people say that they use unsulfured fruit, which gives the fruit a darker texture. Will it taste better/worse? I wait with baited breath.
Hello Isabelle,
ReplyDeleteSo which of the two fruitcakes without preservatives are you going to review? The "Old Cavendish Fruitcake" (aka inorganic) or the "Old Cavendish Organic Fruitcake" ?
I was a little confused about that as well, but I figured I wouldn't be able to really taste a difference between organic vs. inorganic fruit, so I chose the inorganic one. Hmm, sounds a little fake, if you put it that way . . .
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