Wednesday, January 2, 2013

Update (Fruitcake Edition)

I managed to get some During photos for once but then forgot the After. This one got gifted on Christmas day after about 3 weeks of marinating. I forgot that this recipe makes a double batch so the partygoers got to sample a slightly fresher one on the 16th.
This is Alton Brown's Free Range Fruitcake recipe - it uses dried fruit (not candied, except for the ginger) which you then macerate overnight in your liquor of choice. This year it was dark rum because it was available, good-quality and vaguely festive. Past years have involved applejack or brandy but I am not married to any specific tipple for this recipe so far.

It was a hit at the party, too. Nobody knew what it was so I sliced it up into chunks and it disappeared with nary a fruitcake/doorstop joke to be found. Although that may have been partially because my dad spotted it and started telling everyone "Don't eat this" so there would be more for him.


Alana in Canada said...

Looks fabulous! Isn't it great when Dad is the president of the fan club?

Cookbook said...

The fruit looks really beautiful! :)