Last year I made this cake for my wedding anniversary. I make fruit cakes because I love the taste but also because I can then look at the cake for as long as I like, knowing that it will not go off.
Within one week the pink had totally faded out and you would have sworn that I had used white icing. I used Americolor gel to tint the icing. On contacting the American company that I purchased the gel from I was informed that America has new laws on red food colouring and that it will no longer hold it's color. The old red is no longer available as it was toxic. I was advised to either make my cake close to serving time or keep it in a cool, dark place, neither being any use to me who likes to look at the cakes. I was also informed that other parts of the world still use the old red food coloring as it has not been banned anywhere else and that I might like to purchase some red color from another country.
Considering the forum on Disco Dust I thought that this might be interesting to some of the other members who have not heard of it. I know in Australia we quite often have things for years after they are banned in America.