26 March 2014
The Cake That Keeps On Giving
Last night I was searching for something, a lone cookie, some candy, something and then I ran across the fruitcake. As always, I baked fruitcakes for Christmas. I am a firm defender of fruitcakes. They respond like that old computer joke about "garbage in, garbage out." Same with a fruitcake. Unless you go the extra mile to get beautiful dried fruit, plump raisins, and a nice rum; unless you are will to bake it low and slow for several hours, you get garbage out. But put in the effort and months later you still have a lovely sweet snack.
I felt a bit like Lord Carnarvon unwrapping a mummy. There were three layers of aluminium foil. Four or five wrappings of cling film. Finally rum soaked cheesecloth that needed another soaking. Finally, the fruitcake. I sliced it, inspected it, and broke off a small corner for just a careful taste. (I have heard those stories of people finding fruitcakes 10 or 12 years later and eating them, but one always wants to check.)
It was delicious, firm, moist and studded with fruit. I poured a cup of coffee and had a late-night sweet. Another reason one should make Christmas fruitcake.