“Nutty as a fruitcake”
Always room for cake in our little home, and winter screams fruit cake, a cake we love to enjoy from December to February. This is the time for an annual tradition at our place. As long as I can remember, my mother always baked this cake over the Christmas holidays, year after year. It became part of our life, something we looked forward to every winter. Gradually it became a holiday favourite, and with vacation madness came to be known as New Year Cake as it never got made in time!
Then I got married, and slowly baking passion took over my life. Gradually Mom stopped baking this cake, and now it’s an annual tradition over at my place. Now she sits and waits for her share!! I got a little late soaking fruit this year because of the FBC, and barely managed to bake the cake 2 days before Christmas. It was so delicious that it got sliced and was history before Christmas even arrived.
We enjoyed the last few slices on Christmas eve, and I happily have one loaf tucked away, maturing for New Years’ as I type! That’s how I like it … something ready and waiting to be sliced, somewhat like this awesome Stollen. Always tastes so much better after a couple of weeks because you forget the hard work that went into the making!
It’s a delicious recipe that my Mom got when she did a baking course many years ago. The measures are all mixed up. Some in cups, some in grams, and each time I whine at her to ask why, she goes, “Be thankful I’ve managed to keep the recipe at all“.So here I am, with the recipe that’s been handed down to me, with it’s very special ingredient – GARAM MASALA!! It increases the deep flavour of the fruit cake, marrying well with the cinnamon and brandy soaked fruit! ! Next year I plan to make this 1 month in advance because I know it tastes a lot better mature, much like Christmas Stollen.
I drizzled the top with some icing sugar and milk mixed together to form a thick icing. Topped them off with marzipan snowflakes, using the snowflake plunger cutters that Nic @ Cherrapeno gifted me! I used them here too with cookie dough to decorate my gingerbread house for the Daring Bakers December challenge. As you can see, I am really enjoying using them.
This cake is off to Nic @ Cherrapeno who is hosting the Sugar High Friday this December! Sugar High Friday (SHF) is a blogging event created by Jennifer of The Domestic Goddess, where the participants create, cook and photograph something sweet within a theme. This is SHF no. 60, and the December’s theme is ‘holidays’!