I hope I didn't mess up my fruitcakes! The recipe called for crystallized ginger, so I dutifully put it into the bowl with the fruit and brandy. I left it over night and the fruit was fine--the ginger, well, the ginger was the same as before. I couldn't find any information on how to treat this ingredient, so I just went ahead and put it in the batter with the other fruit. So far, I haven't cut the cakes--I've been dousing them with brandy once a week. Do I have a problem with this ginger? Will it still be hard after baking? I'm almost scared to cut my cakes!