I think this cake is going to be my holiday tradition from now on. It takes almost three months to make, but the result is magical. I used raisins, prunes, and dried cherries and brought them to a boil in spiced rum and sour cherry brandy with cinnamon stick and star anise. After an hour of soaking, I removed the spices and made a paste out of the fruit in a food processor. I then added this to the cake mixture, sweetened only with brown sugar, and after baking one bastes the cake with the rum and brandy along with some sherry wine. You wrap it up and store it for ten weeks or so, basting it once a week. It's dense but moist, and it's not too sweet. I took the tin you see in the pic to Escapade Tavern for their Christmas potluck today, and even people who claimed they didn't like fruit cake seemed to like this boozy version.
Location: At Home in Desert Hot Springs, California. Date: December 23, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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