Getting ready to pounce on the kitchen. There are just a few more recipes to finish up for the book. Today, going back to my rustic almond cake for another run. And I have prepared my candied fruits just like Grandma did, and they have been curing properly for days. No maraschino cherries allowed in here! We have our own version made with plump, sweet organic cherries candied in turbinado sugar and amber agave nectar. They are so beautiful, fat rubies on a plate waiting to be tucked into loaves today. I may have to rename this Fruitcake. It may have to happen that way. Will see. More later.