Featured Video Recipe - Fruit Cake

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Bakers tend to have a list of 'must haves' they want to bake for Christmas. For me, I always like to make this Fruit Cake. I just love the combination of nuts and dried and candied fruits with barely enough cake batter to hold it all together. If you have ever made a British Fruit Cake you know that what really sets this cake apart is how we repeatedly 'feed' (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas. But is that so bad? With all the hustle and bustle of the Christmas season, doing our baking several weeks in advance can only be a good thing.   This Fruit Cake recipe is adapted from Nigel Slater's excellent 'The Kitchen Diaries' and it is by far the best one I have ever made. It is jammed with dried fruits (raisins, currants, dried cranberries and/or cherries, dried figs, prunes, dried apricots, etc.) and candied fruit and/or peel. If you're not familiar with candied fruit, it's preserved fruit that has been dipped several times in a concentrated sugar syrup. Nuts are also included as is ground almonds (you can buy prepackaged ground almonds or you can just take blanched almonds and process them until finely ground in your food processor).  Finally, if you are an avid fan of Fruit Cakes and want to make them other times of the year, it might be a good idea to pick up extra candied fruit during the holiday season as it can be hard to find once the Christmas season ends.   Continue to the Fruit Cake recipe page..... Let's get baking!! Stephanie Jaworski

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