December 9, 2009
Christmas Fruitcake - The Second Step
Ok - I made my Christmas fruitcake about 10 days ago. Now every 2 days or so I douse it with a small splash of Appleton's Dark Rum. It smells so good.
In a week or so I'll wrap it in an almond paste/marzipan hybrid. I can never find enough marzipan so I have invented an icing with ground almonds and almond flavouring. I add a little yellow food colour to make it more appealing.
Then after that dries I ice the whole thing with Royal Icing which, in turn, becomes rock-hard. But before that happens, I decorate it with Christmas figurines; paper boys, lamp-posts.
Lots of people joke about the unappetizing fruitcake, suggesting it be used for a doorstop or a hockey puck. There are several blogs written by detractors of the fruitcake. Well, Bah, Humbug. Mine's great. Oops! It looks like someone helped themselves to an almond.