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| An array of cakes -- pick one |
Yum...
As a child, I had the privilege of attending many wedding celebrations, and it was there that I was first introduced to the most delicious, densely flavourful and wonderfully rich cake. It was always presented in the same fashion: a slim slice, wrapped tightly in foil, topped with a lace paper doily, and tied with a snippet of slender curling ribbon. Attached was a small card, a note thanking the recipient for helping the bride and groom celebrate their special day. Every guest received one, and I often begged my mother for her piece, too, as one was never enough.
Fast Forward...
As an adult, I have been dreaming of baking my own boozy, fruit-studded cake for a number of years. But, such a creation takes planning, as the all the jewel-like ingredients need to be assembled, and, once the cake is baked, it needs to be tended to over many weeks to ensure proper ageing and fermentation. In the busy holiday season, year after year, I always seemed to come to the notion of baking a fruitcake too late -- except for this year. Weeks ago, I poured over the options, considered the possibilities, and found a recipe that recalled, as closely a possible, the cake of my youth. I altered a few of the "additions" by including pecans and currants, two favourites. The cake is now lovingly doused weekly as it sits wrapped in muslin. As the magic happens, the flavours meld and blend and enrich, and with fingers crossed, I will soon be presenting my dinner guests with a decadently delicious token of thanks and goodwill.
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| The lineup: whole almond, pecan, Brazil nut, date, dried apricot, glaceed pineapple, dried cherry, currant |
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| Ingredients: the mix + eggs + flour + vanilla + rum |
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| Into the oven |
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| Wrapped and ready for dousing |
Top photo Marthastewart.com, all others D. Sleziak
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