As promised, I am posting the results of using Eudora Welty’s White Fruitcake recipe. I used slightly less pineapple than called for, and baked the cake in one large tube pan. It took 2 1/2 hours, and I did increase the oven temperature from 225 to 275 for the last 45 minutes since it was such a deep and dense cake. When I took it out of the oven, I could hardly wait to see it. I drizzled 3/4 cup bourbon over the hot cake, and have sprinkled 1/4 cup every few days since. The crumbs are delicious. This tastes nothing like the dark citron spotted fruitcakes that arrived in red tins when I was a child. I think it will make a splendid addition to the Christmas Day dessert table. Thank you, Miss Eudora.