Why am I baking fruit cake in the middle of summer? Simply because… hubby can’t wait till December to have his Christmas cake.
The combination of nuts and candied dried fruits with barely enough cake batter to hold it all together, and the subtle brandy flavour… sets it apart from the rest. It is so good that it makes the waiting for it to mature before slicing it a pure torture.
Unlike other cakes, Best Fruit Cakes have to be repeatedly “fed” or moistened over time, with alcohol such as brandy, rum, sherry or Madeira. This is the key behind the subtle alcohol flavour and moist texture. For teetotaller, don’t worry, substitute alcohol with orange juice. The result is just as beautiful (except it must be eaten asap)
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