I'm thinking of re-baking a fruitcake.
It's store-bought, very dry and not worth eating.
But I had one of these cakes that had been incompletely mixed at the factory.
It had lots of extra condensed milk in it.
Current plan is to finely crumble the too-dry fruitcake, stir in a tin of condensed milk, add any needed water, mix and re-bake it.
Which is where you come in.
How much, if any, water would be needed?
And any other advice?