Рецепт Fruitcake Wreath - Free Choice
I'm running late with this post. Monday evening after work, my husband and I took our first of four dance lessons - thanks to Groupon, and Tuesday morning, I had outpatient surgery. Let me get this up quickly as I weigh whether to proceed with ibuprofen or the Rx for pain. So if my words are wacky, I'm blaming it on the meds.
I haven't eaten fruitcake since I was a child, and my memories mainly involve disappointment. Shouldn't a cake have frosting? And even in its candied version, I couldn't understand why anyone would eat citrus peel.
I know that my tastes have changed over the years, and so many of my HCB buddies were raving about this cake, so I thought I'd give it a try.
At Vicki's suggestion, I hunted down glaceed fruit in Poland. I brought back 900g, which turned out to be about twice what I needed, so there may be little fruitcakes for sharing soon.
I baked the cake in a tube pan; it was so chocked full of stuff, mainly toasted walnuts and pecans, that it seemed like there was barely enough batter to hold it together. That's not a problem flavor-wise, but it does make the cake difficult to slice.
My opinion on fruitcake has definitely changed. I've been having a slice for breakfast every morning.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don't post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group's baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.