Every year since it was printed in Gourmet - 1988? - I've made Laurie Colwin's recipe for black cake at Christmas time. Everyone loves it and the list of people who want to be on "the list" grows each year, so last year I made a double batch of the fruit, rum, wine base thinking I would make twice as many cakes. Why I thought this was a good idea when we were moving into a new house in December is beyond me, temporary insanity brought on by packing I think. So eventually I baked one recipe and kept the second container of fruits in a big glass jar in the fridge for the last year. I'm assuming all the sugar in there would keep it from going bad, but I am a big worrier about food safety when I'm giving food as gifts.
So will this be great because it's marinated so long, or a bottle of botulism? Any thoughts? Thanks!