General Discussion 9

It's Fruitcake Time!

Caitlin Wheeler | Oct 28, 200410:52 AM

It's getting to be that time of year when I start thinking about preparing the Christmas fruitcake. Spare me the jokes -- I've heard them all, and I still love fruitcake. There's nothing as rich and complex and wonderful as a good homemade fruitcake at Christmas time, well soaked in liquor, redolent of spices ...

Anyway, I am continuing in my search for the perfect fruitcake recipe. Three years ago I made Laurie Colwin's black cake, which was a bit too jammy and not quite enough chew. I made Delia Smith's Christmas Cake two years ago, which was excellent -- good fruitcake flavor, held together well, right density. I soaked it in brandy. However, it really only calls for mixed peel and currants and raisins (I always leave out glace cherries -- can't abide them) and I like a bit more variety of dried fruit. Last year I made the Saveur recipe which I didn't like -- used both bourbon and rum, and it made seemingly several thousand cakes (really a huge recipe), all of which fell apart. I wasn't a big fan of the coffee flavor either.

This year I'm eyeing the Jamaican Rum Cake from the original NY Times Cookbook -- has anyone made this? Another possibility is the Christmas Cake recipe in Jane Grigson's English Food. Any other favorite fruitcake recipes? I'm not a huge fan of the "light" fruitcakes and "white" fruitcakes -- they're fine, but I'm more of a traditionalist.

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