Preparation for fruitcake is now a lot faster, given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still just as good as it used to be.
Not for the faint of heart, this dark rich fruit-laden and rum-soaked cake with roots in the Caribbean has a decidedly grown-up taste for the holidays.
There are many recipes and sophisticated variations for chocolate bark, some mentioned below, but I have found over and over again that this riff on s'mores is the one people can't resist. (Not sure if that is good or bad.) The better the quality of chocolate you use, the better the results.
This medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.
Though the origin of this cake is debatable, its melt-in-your-mouth rich, yet light texture is not. The secret lies in an airy sponge and a combination of three kinds of "milk".
Our delicate, buttery sugar cookies partner deliciously with the sticky jam filling in these classic British favourites.
