Candied Angelica in Pastry & Baking Posted September 20, 2008 I have some candied angelica I bought in Paris . . . There is only one on-line source. PM me to remind me to look it up if I forget.I like it chopped fine and added to cannoli with tiny chocolate chips . . . In Sicily, my dear, you are going to find INCREDIBLE candied fruit. Are you familiar with cassata? Try this day one in Sicily so that you can have it every day. My last day in Sicily we drove around looking for a pasticceria -- I had to have ONE MORE SLICE -- before we went to the airport.My only regret is that I did not photograph every whole cassata I saw, because the designs are exquisite. Grab you some candied citron, which you can buy whole and slice any way you want it.Candied cherries have a checkered past -- they used to be brandied cherries until Prohibition. I've taken to candying my own every summer for use in my fruitcakes. You might want to look into Chukar Cherries, they sell dried cherries of many types you can plump up with a lil bit of simple syrup and approximate a candied cherry.Tell me/us more about your fruitcake.←Well many thanks, I will pm you shortly! I am making a fairly traditional rich (light) fruitcake with a few small changes:Fruits include: dried apricots, pineapple, mango, papaya, cranberries, cherries, pears, prunes and dates.sultanas, golden raisins, currantsreal fantastic peels/citron (cedro) from SicilyWell toasted walnuts-medium ground (not chunky)last 70-80% chocolate chunks (heresy I know-but trust me it's great!)I m making two batches one with nutmeg and mace only, the other with the full dark spice load. Half the batch I am soaking in bourbon and the other in brandy or dark rum (still undecided) anyone want to add an opinion?I really love the cake base I am using. It takes light brown sugar and honey, gobs of butter and many many eggs.I'm licking my chops thinking about it.The angelica, I want to use in the cake, but really it depends of quality and flavour. If it is not great, I may use it decoratively.