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Why do people make their fruitcake (or puddings for that matter) so early? Is it so the alcohol macerated through better? Is it too late to make a decent fruitcake now? Or am I better off sticking with a different kind of fruitcake (I was thinking of a choc cherry kind of thing).
It's the alcohol. There are plenty of fruit cakes that can be made now. They just won't have the extended shelf life.
An old fashioned boiled fruit cake with some alcohol in it will be great on Christmas day.
I only made mine yesterday. I didn't want it soaked in alcohol as kids will eat it, so I figure it doesn't matter when I make it.
I make Nigella's Chocolate Fruitcake. It doesn't use the traditional liquors or the amounts but it's fruity and it tastes good. I'm not really interested in the longevity and since no-one eats it but me (well DDs I discovered yesterday when my portion disappeared), I make what I like and can eat. Plus it's freezable.
I make my puddings in early November
Yes. It's always the alcohol.:
:rofl:
Mum makes me fruitcake all year around, but there is no alcohol in it.
Some feedback - in the end I made a boiled-style cherry fruitcake. It turned out beautifully and I used drambuie in it, which had a nice mellow flavour which didn't need to settle like a stronger flavoured spirit would. It was ridiculously easy and I was very happy with how it turned out, although DH will not be drawn on whether it was as good as, better, or worse than the fruitcake his mother makes :rofl:.