This is a reblog of a longtime family tradition. this is the first year I will be making this cake without my precious mother. This in tribute to her generous and spicy spirit.
Fooled y’all. This is really a fruitcake in disguise. Now don’t get all hinky on me and stop reading. This is not your ordinary doorstop last-forever fruitcake. This is more fruit and nuts than flour. And it is solid, but it is a good solid – doused with bourbon, redolent of nutmeg, and intriguing with orange marmalade. We bake this in two of the large size loaf pans. Usually we fix 3 recipes of this – one for ourselves and the rest to dole out to friends who know this is worth eating and wait for this every year. It is not a cheap cake and it is not a quickie. It is an expensive luxury call girl of a cake – wonderful with coffee, hot tea, cold milk, or a shot of bourbon. We’ve been making this since it first appeared in the 1970 Holiday issue of Southern Living. …
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kanzen sakura 