Everything you love about carrot cake, re-configured in a fruitcake texture and longevity. No candied fruits but just the right balance of good things, carrot cake flavor appeal and an recipe that makes one large or several gift cakes. One more new tradition for almost any holiday that calls for a fabulous and festive cake. Wonderful for Christmas or, with its oil-based batter, a perfect Chanukah treat. You can ice this with traditional cream cheese frosting and decorate it in a gold coin motif or with a Yule garnish or holly and fresh cranberries. You can also make the cream cheese frosting more of a rolled fondant by adding less liquid and enwrapping the cake as per regular fruitcakes. A keeper, in all ways! Oh, by the way, the secret soaking syrup is optional; this cake starts and stays moist but if you want to do the cheesecloth/syrup soaking route, you certainly can. This takes a nice slow bake (2-3 hours) for the most moist cake but if you are time-short or need that oven (!), increase the temperature to 350F and bake it a bit sooner (besides the soaking syrup will re-invigorate it).