I don't want to compromise the texture but I also don't want the fruit to get moldy. Maybe I could refrigerate until Thurs at noon and then set on the counter so it's at least room temp. Any thoughts?
Depending on your weather (is it hot? humid?) I wouldn’t leave a fruit cake out for more than a day or so. Your approach of putting it in the fridge and then slowly letting it come back to room temperature sounds perfect.
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