boozy fruit cake

Way back in October, I decided to make Claire Saffitz’ fruit cake recipe, the description of which tells you to turn back and try again next year if you’re reading the recipe in December hoping for a holiday bake. The cake itself is straight-forward except that it has no leavening at all. The dried fruits (apricots, cherries, cranberries, golden raisins, black currants) and crystallized ginger are pre-soaked in orange and lemon juice as well as Grand Marnier the day before baking.

Thereafter, the cake is drizzled weekly in 2 tbs (30 ml) of the Grand Marnier but otherwise spends its time wrapped in parchment paper and foil. After eight weeks of “feeding,” I covered the cakes in a thin layer of raspberry jam, and then thinly rolled-out marzipan. Once dried overnight, the whole cake is covered with royal icing. This way, the cake can keep for years!

If I’d read the recipe carefully, I would have seen that it made two cakes. So I ended up with two, huge cakes that you only eat small slices of at a time due to its richness. I’ve been slowly parting out pieces to neighbors and friends. It’s good - I’ll definitely make it again next year, but only one cake.