I've never been able to understand why Christmas fruitcake is hated so much. What makes it such a dreaded gift, one that gets passed about or relegated to the back of the fridge? I must say I'm not the biggest fan of the cake, some are rather good, but others are just too dense and way too boozey. But this year for Christmas, I was willing to make a better fruitcake. So when a friend suggested I try making the cake from a recipe she loved just to see if I could possibly love it, I decided to give it a wholehearted try. I usually love other cakes that contain dried fruit, so what could be so bad about fruitcakes? And if they turned out better than expected, I'd have something more traditional to hand out as gifts to my fiends and neighbors.
First, I set myself some ground rules: I would under no circumstances use bright technicolor candied fruit, but instead use naturally dried fruits. And I would not soak the cake in booze and age it for days as most recipes suggest; I would only soak the fruit in booze. I simply don't like a soggy cake and I don't intend to preserve it for years to come, which in the medieval past was the reason why these cakes were so laden with alcohol. I wanted a lighter cake that had the likeness of a good nut bread but with a holiday flair. And I believe I was able to achieve that and more.
I was surprised by the results. The cake was dense but had a nice texture. The dried fruit was very flavorful from my combination of rum, a traditional ingredient, and vermouth, a fortified wine flavored with herbs and spices. The many ground spices also contributed to a fragrance and flavor reminiscent of pumpkin pie. For a beautiful cross-sampling of colors, I used dried papaya, cranberries, pineapple, golden raisins, dark raisins, and dates. A bit of crystallized ginger added hot spiciness.
There is something very special about visiting London during the holidays. The streets and stores are beautifully decorated and an overall "spirit" of the season is evident throughout the city. No matter where you stroll, there's "Christmas in the air" - whether it's the rows of fresh wreaths hung in Edwardian doorways, the gold holly and red berry garland that decorates Regent Street, the twinkle lights illuminating the posh shopping on Jermyn Street, the musical decorations inspired by the Rolling Stones on Carnaby Street, the Santa Land and Christmas Market in Hyde Park, the enormous fully decorated tree in Trafalgar Square, or the giant red ornaments at Covent Garden.
If you’re a mom or dad, you know how hectic it can get around the holidays. You wish there were more hours in a day, your mood is less than jovial and your toddler can feel it. But you don’t want him to get lost in the shuffle; he just wants to be a part of the planning, baking and all the wonderful festivities. Make time for the two of you. Not only is it fun, but a great way to calm down and enjoy the moment.
If you have any Canadian friends who are good cooks, they can sometimes
go to the effort to recreate dishes often referred to in Christmas
Carols. Its that whole British thing and “Hey, I’m a Royal Subject,
eh?” But after Pfeffernusse, Sugar Cookies, Flaming Plum and Figgy Pudding,
parties with lavish cheese plates and the holiday Honeybaked Ham, I get
a little toxic.
