It’s fruitcake season
Not like the fruitcake we grew up with – this is moist cake, filled with cardamon and coriander, organic dried fruit (READ: nothing dyed bright red or green), and a buttery flavor which apparently comes from cooking brandy into it. It startles people on a yearly basis who believe they firmly hate fruitcake. I sure did.
holiday baking
reluctant givers
we sort through oven bounty –
“this one’s uneven,
this one’s a little too brown”
learning how to share takes time.
That’s a LOTTA fruitcake!!
And now I need to unearth the script for the riveting Christmas production of “Anyone For Fruitcake?” that I did in the sixth grade….
@divatobe: If you can believe it, this is the SECOND baking. This is vegan and gluten free. They’re given away, and people really like it. This one is a little sweet for me; gluten free flour is somehow… so much lighter than dried fruit seems to have more impact, or something. It’s a little TOO rich! But, I know with whipped cream, it’ll be tasty.