Sunday, January 9, 2011

Fruitcake

Cherries in amaretto 

Chocolate Cherry batter

Cherries and raisins soaking in bourbon

Fruitcakes ready for the oven

Fruitcakes cooling

The traditional fruitcake brick
It's the most dreaded of all holiday food. Many jokes have been told, looks of disgust have been displayed when the recipient  discovers  fruitcake in the mail or given by someone. But I guess I am in the minority I love fruitcake. I grew up on fruitcake delivered to our house every Christmas. You know the one in the red tin with bright red cherries and green pineapple.
But really, what's not to like its fruit and cake. A few years ago a friend gave me a two small loaves of Kentucky Bourbon Fruitcake and it is the only fruitcake my husband will eat. I asked for the recipe and every since then I make one large brick shaped loaf every year. I also added a Chocolate Cherry Fruitcake adapted from Ready for Dessert by David Lebovitz. I think that any cake that has liquor added to it can't be that bad. I let my fruitcakes bubble and marinade in the bottom of my refrigerator for many weeks while changing the bourbon soaked cheesecloth.

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