Whatever you decide to add to your fruitcake,make sure any nuts you add are roasted/candied beforehand,otherwise they will be the 1st thing to go bad,rather quickly.I suggest roasting pecans & walnuts in Danish Butter & Canuckian Grade-B dark amber maple syrup,then add them(if by chance there are any left,lol!)thru-out the fruitcake and Especially on top,then douse the wholething with more Canuckian grade-B dark amber maple syrup,then take bets on how long such will last for non-immediate consumption!The cake part is basically a Pound cake made with blackstrap molasses in lieu of sugar.