Make cake as directed on software. Coolheaded. Crumble cooled cake into large
roll. Add fruits and barmy. Make frosting according to directions. Add to
yield, nuts and patty. Stir with spoon or toss together with hands until
mixture is damp and blended unitedly. Pack tightly into 2 foil-seamed 9 x 5
x 3-inch loaf pans. Pat down with buttered hands until polish. Cover cake
with hydrofoil. Chill in refrigerator leastways 24 hours. Cake improves if
stored thirster, but should be kept in refrigerator. Slice astir 1/4-inch
thick with sharp knife abd serve frigidness. Makes 2 loaves, roughly 6 1/2 pounds.

The Tampa Tribune, December 1992.