It's been a few years since I made fruitcake. When I was a kid I hated the stuff because the only kind I had came in a tin, filled with artificially colored "fruit" and horribly bitter citron (also artificially colored). It wasn't until I reached adulthood and my culinary explorations that I found a recipe I liked. There was only dried fruit in it...nothing candied. Of course there was butter, sugar and eggs and what doesn't taste good with those??
At some point I lost the recipe that I had used for a decade or two. Disappeared into the ether it seems. Of course given it was on a slip of paper that migrated between books, not so surprising. This year I used an Alton Brown recipe. The process for the fruit was a bit different than in my experience, but I'm hoping it'll only make it better. I changed up the fruit and liquids in the recipe as well.
Now the cake will sit, well wrapped in the dark for a couple weeks, only to emerge once in a while for a sprinkling of apple brandy. On Christmas, I'll slice in!
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