Here's a photo of the fruitcake (you know how I am with photos, I apologize for the ugliness of it; still, in my defense, this is not the most beautiful fruitcake):
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVQsgOSs9VEDp6Fztw1Nf_PyQY1A7s4N6p6pYPkDSohx1JkuRvv1KJ-zAoO7xFzRW_7e4Mo9C-ubgUpNtZ_BIwlXzpGxfYVdifMxwhTPg3ZcQ2ati1eF1ZMvLvN3ybog96piP7w/s320/org_loaf.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZOlFLMOhDnrWSK2qDNHUcjGBa6EXNLZxPGaKueDXZg3tUFOmSrEhT1L0VA4so2KlWqEKpm0X9b6CnquENE0aQDs-aB4vMcGPyqaAx4to332_JjhU104yNwXXpgUDEvkiCKMslxQ/s320/org_ing.jpg)
This is quite a scrumptious cake, and as I had mentioned in my previous post, I'd call it a "gateway" fruitcake, similar to a "gateway" drug, indicated if you fruitcake-lovers want to start getting friends and loved ones hooked on fruitcake. In general constitution, it is similar to other fruitcakes: batter, fruit, nuts, liqueur. But the dried fruit gives it a more fresh, quick-bread type flavor. The cashew nuts in particular I find very interesting--they certainly give this cake a different mouth-feel, being a bit softer than a pecan or walnut. I have a special fondness for the elegant flavor of a date, and this cake includes them, as well. And just as I enjoy dates in my baking, I dislike prunes, and this cake, in contrast to their non-organic cake, is bereft of them.
I took at look at my previous review, and I'd say that in general what I said there holds true. This is a well-balanced, fresh-tasting, all natural cake that I could see being pulled out for Christmas breakfast due to its general quick-bread like flavor. The added benefit to this cake, of course, is that you can bring your organic foodie friends into the fruitcake fold.