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Fruitcake batter doesn't come off as spongecake though -- eggy yes, spongecake no. It's denser. Fruitcake should be well soused with a suitable rum or brandy. Cognac would be showing off; Armagnac maybe not, though perhaps there's room for argument either way. A fruitcake that has just enough batter to hold the candied fruit together, is well soused, and then sliced thin enough to pass light -- well, there you have stained-glass fruitcake, and it's a little slice of heaven.
Don't take shortcuts with the production. It's not like you can hurry it along anyway. So use the properly retentive wrappings, the cheesecloth, all of that. Fruitcake is all about the method, and every nuance counts in the finished product.
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Wanna stop school shootings? End Gun-Free Zones, of course.
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12-26-2007, 01:22 AM
Hybrid Mode
