Austin, TX

Fruitcake, that is. Yes, I know the saying, “Friends don’t give friends, fruitcake.” However, this year I had an order for three fruitcakes. I made four, as my mother loves fruitcake. The request was for British style “christmas cakes”, not just the standard packaged American fruitcake. Besides, if you’ve never tasted fruitcake batter, you’re missing out!

There was a time when I made these cakes regularly. Once upon a time, many years ago, I was a professional cake decorator living and working in England. In England, wedding cakes are traditionally fruitcakes and I made a lot of wedding cakes. Having said that, it’s been a number of years since I made one. I had completely forgotten how much work they are to make!

When asked what the difference is between and American fruitcake and a British fruitcake, my standard answer is, “A British fruitcake is richer, darker and drunker” than is American counterpart. In general I would make my fruitcakes a few months in advance but unfortunately I wasn’t given sufficient notice to do so in this case. No matter, they came out moist and beautiful. I used Pauline’s Christmas Cake Recipe

When making a fruitcake, it’s important to properly line your pans. To do that you first cut a length of greaseproof paper twice the width of your pan plus 4 inches. So, for an 8″ pan, cut your paper twenty inches. Fold your paper in half lengthwise, set your pan in the middle and trace it onto the paper. Cut approximately one inch outside of your circle.

Next measure the circumference of your pan and cut a length of wax paper the length plus about half an inch. Fold the wax paper over and cut it in half so that you have two pieces measuring the length of your pan.

Set those aside and take your circles. Keeping them pressed together, make slits up to your traced line at approximately one inch intervals. These slits will allow your liner to turn up the sides of your pan and keep the batter from seeping underneath.

Grease your pan and then starting with a circle begin lining your pan. Place a circle in the bottom of your pan and move it until your line hits the edges and your cuts flute upward. Press it in place, making sure push into the crease of the pan. Grease the liner and then take a one of your long pieces and roll it up loosely lengthwise and place it in your pan. Starting at one end, begin to press the wax paper into the side of the pan, working your way around. This method will prevent air bubbles from forming.

Grease the sides but don’t worry about the paper above the pan. Take your next circle and repeat the process making sure your final lining is greased.

You’re now ready to add your batter!

Once your fruitcake is cooled, take it out of the pan and pour brandy over it. I’ll let you be the judge of how much but I put at least 3 big tablespoons. Pleat your wax paper over the top, cover it with foil and set it aside. If you’re not going to be using it for a while then open it up once a week or so and add a bit more brandy. This will prevent it from drying out.

Tune in tomorrow to learn how to ice your fruitcake like a traditional British Christmas cake.

For another traditional British Christmas recipe, check out Gillian’s posts on Christmas Pudding.

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