Fruit cake in a bundt pan?

[TygrBright]

3. Yeah, actually, I *have* seen a citron.

It's used to make marmalade, and is one of the "foundation" versions of citrus fruit. A lot of contemporary versions of the lemon and orange have citron in their family tree.

It's never used fresh, I don't think, except for juicing for various medicinal preparations (it has a long history in healing, as well, as a reliable source of vitamin C, etc.) It exists in contemporary food culture pretty much only in the preserved-with-sugar form, the "candied" version and the marmalades, etc.

As far as getting the pattern from your bundt pan goes, a lot will depend on your fruit-to-batter ratio. Even if you prep the pan well and get a clean turn-out, the pattern may not be very easy to see in a very fruit-intensive version.

However, you can use the pattern's relief as a "guide" to add in decorations that will bring out the pattern a bit, too.

helpfully,
Bright the fruitcake fan