Friday, December 18, 2009

The Fruitcake Wreath

mis en place

In my childhood, the Christmas fruitcake was always made by my Aunt, and like Barbara's father's, it was stashed to mellow for months. It was only later in life that I realized I didn't really like the cloying sweet candied cherries, and taste and texture of the citron; from that time I have assiduously avoided fruitcake.

At this time, however, trusting Rose once again, I determined to be adventurous. I sent for the Parisian cherries, and mixed orange and lemon peel glaceed fruit from ChefShop at a very dear price, as others have noticed. When they arrived, it was tortuous to keep from consuming more of these delectables than I needed for the recipe required. As instructed, I macerated the fruit and raisins in a glass quart canning jar with the rum, turning them daily. It was pleasant to walk by and see the sparkling, colorful mixture resting on the tray where the mis en place was coming together. Next on the tray came the toasted nuts. The Muscovado dark brown sugar, and later the creamed butter; the eggs. Flour, baking soda, baking powder and salt.

When I first saw the picture of Rose's NordicWare Wreath pan, I felt happy to see pinecones and the large ribbon. I sent for one. If this cake was as fabulous as I thought and hoped it would be, it should have that special pan. I sprayed it with Baker's Joy. Since that time I have noted several comments about how to use it for other holiday cakes; for instance, ButterYum suggests an eggnog cake, decorating the bow etc. This is very exciting!

Now that the fruits were happily macerated and ready to go, off we went. We followed the directions; quickly the batter came together. When, after about 65 minutes, the cake emerged from the oven, it was perfect at the rim of the mould.
It received it's first dousing of 1/4 cup of rum while still in the pan, and remained there until it was completely cooled. In the meantime, I readied 36-inch strips of cheesecloth soaked in another 1/2 cup rum, and cut long strips of saran wrap, and double-strength foil, with which to more securely wrap the cake for storage and/or shipping.
The cake is a surprise Christmas gift for my friends Suzan and David in Northern California, where I hope they will enjoy it with hot buttered rum, or eggnog, by their wood-burning porcelain stove, Alice. I will leave a blank here in the post so that they can send a picture for us to see what a slice looked like after being cut.

*Spirit guards this spot, awaiting a picture of a cake slice, and critique from Suzan *

When inverted, the cake looked beautiful, perfect, and so rich. However, after each dousing it looked even more lovely as the fruit began to peek through the cake like tiny, scattered jewels.
The rum-soaked cheesecloth made an etheral shroud,

and then the plastic wrap, and then the foil, and then into the box filled with bubble-pak, double-boxed, and so on.

Today it finally shipped. I hope it arrives in one piece, but even if not, chances are the resulting pieces will be delicious! The most fun will be that she doesn't know a thing about it. I do love surprises!

Oops - as I write just now, a horrible thought - Quickly, I went to my husband who reassured me that he had thought to write, 'This Side Up' and 'Fragile' on the carton. Without it, there might have been the wrong kind of surprise.

What to my wondering
eyes should appear . . .


love, Spirit


  1. It looks fantastic. I'm sure it will be not only a hit but a surprise! You've banished the old notion of fruit cakes being dense and dry. This cake looks delicious. I eagerly await the pictures of the cake being sliced!

  2. What a lot of love in that cake. I hope your friends love it. Your cat is gorgeous.

    Merry Christmas!

  3. It looks just perfect. I do hope your friends enjoy it!

  4. Thanks everyone! In the 'Spirit' of the season, he will advise the results!
    >' . '<

  5. Spirit is gorgeous and your cake looks great. Happy New Year to you and thanks for leaving such a sweet comment on my blog about Babycakes.

  6. Did you ever get a comment back from your friends on this cake?

  7. Thanks for stopping by. I haven't tried Rose's Red Velvet Cake but I've learned (from others too) that RVC is not supposed to be chocolatey. If you want something chocolatey and delicious, I'd say bake Rose's Choc Fudge Cake. It's soooooo good. I baked it in a Bundt pan. If you want to make cupcakes, try the recipe on my blog (below the RVC).
    Can't wait for you to join the Heavenly Cake Bakers again :o)