So here I am writing a quick follow up to yesterday’s piece about my love of fruit cake. My husband made it sound like we were a family of drunks. I personally didn’t get that. But I am probably biased. Probably. But I thought that I would clear up any misconceptions about the real fruitcake and make it clear that it isn’t like you think. Fruitcake used to be made with rare ingridients like citrus fruit. We don’t think those are rare anymore so the fact that these flavors are featured makes it pretty ho-hum.
Personally speaking I love fruit cake. And after today’s epiphany, well, I just can’t wait until my aunt gives us another for the holidays. I mean, most people hate them, but we love them. And I think that the reason is simple, most people don’t get to experience them the right way. And there is a right way to experience them. I think most people only get the commercial cakes, the ones that taste like dirt and are as hard as a rock. I understand why people would think that they are nasty. I don’t like the store bought varient either. A fruit cake is not meant to be eaten dry. It is meant to be soaked in liquor, over a period of weeks in a process called ripening (example). This yields a moist cake, sweet with fruit and full of liquor. Everyone is happy. But some time in our history (at least American history) I think we got on some kind of moral high horse and decided that booze was bad, and we would have nice holiday celebrations without getting drunk. Naturally this goes for the cake too.