Tutti-frutti Fudge Filling

A one-line variation that assumes you have already turned to the base Fudge Filling elsewhere in the book. Everything that matters here is about when and how the additions go in.

• It is a dependent recipeMake the book's Fudge Filling first, then add these solids to it. Cooked fudge fillings of this period are boiled to the soft-ball stage, cooled, and beaten until they thicken, though the base recipe's own wording governs. Without that base this line gives you nothing to work with.
• Add off the heat, at the endThe line does not say when, but the sensible point is after the beating has begun to thicken the filling rather than into the boiling syrup, where damp fruit can make the sugar grain and pieces can catch on the pan bottom.
• What candied fruits meant hereAt the time this would typically have covered citron, candied cherries, candied pineapple, and candied orange or lemon peel. Modern supermarket "fruitcake mix" is the same idea but is often much wetter and more heavily dyed; pat it dry and chop it small.
• Chop fineA cup and a half of solids in a cake filling is a great deal. Large pieces are apt to drag at the crumb when you spread the layers and to make the cake sit unevenly.
• NutsWalnuts, pecans or blanched almonds all suit. Toast them first if you like, but let them cool completely, since warm nuts will thin the filling just as it is setting.
• The working window is shortFudge filling stiffens fast once the additions cool it further. Have the cake layers out and level before you start beating, and spread while it still moves under the knife.