

Happy winter holidays! Every year around this time we pull out the fruitcakes: dark, sticky, dense, eighty percent dried fruit, full of tradition and less so, elegance.
While the exciting time, when we can taste the cake, is now, the process usually starts in late summer or fall. Brushed with rum and wrapped up in paper and a double layer of plastic, the cakes age in the dark whilst pondering their existence for at least a few months – or a few years (the best fruitcakes are old and existential).
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