Cheddar cheese on top of Dorset apple cake?
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Itâs pretty common in parts of the UK and Canada to serve Fruitcake with a slice of Cheddar.
I myself wouldnât make it with the cheese topping, because the cheddar is always an option, chosen by the person eating the fruitcake. Unless I was making a whole cake for someone who really likes it like that.
Certainly is creative!
I have enjoyed Bettyâs tea room. Seeing they had a blog post on the topic
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have not seen this before
Russell Baker - Fruitcake is Forever
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Itâs quite a traditional Northern British thing to serve cheese with a rich fruit cake. But I have also seen it served with a traditional apple pie, so I donât think the late, great Gary is that far adrift here.
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Iâve seen it with apple pie. Never tried it, though.
Makerâs Mark, soooo sofisticated!
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Late on the questionâŚhow did that work out?
we liked it!
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I was posting a ton of Fruitcake recipe links yesterday, while I was waiting somewhere. I tend to browse recipes online when Iâm waiting for an appointment or waiting for anything else.
I wanted to say, I realise I post a lot of recipe links. I guess I have used HO as my online Recipe Box.
I found out that some people find this kind of recipe link posting to be a bit like spam. That was never my intention. Sorry if my many posts have been irritating, I am trying to stop that behaviour.
I wanted to say sorry to any posters who have been annoyed when I post recipes I havenât tried yet, or post recipes with abandon.
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I am referring to the specific recipe a while back, last December, that you were going to add cardamom to. Did it work out for you? Iâm curious. Thatâs all.
yes, we liked it!
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I was just also adding an apology for all the links I posted yesterday .
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Gotta love that Makerâs Mark. I used to purchase MM by the gallon back in the day when I was making copious amounts of Cherry Bounce. For a one week of each year I would be the most popular girl at the officeâŚ
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Thank you for that bit of information. I used to make gallons of Flathead cherry infused Patron. The people who received the bottles (I poured the aged mixture back into the Patron bottles) were very appreciative. I went broke with gift giving that year! Those days I was really into the infusion game. Basil infused honey, meyer lemon limoncello, vanilla vodka, chocolate nib vodka, flavored rums, etc. It was a fun adventure.
Lol! I went down the same road. Cherry bounce led to a variety of rumtopfs and copious amounts of infused liqueurs. There was such a back log of boozy bottled treats at our annual Christmas party last year that I took a break from it all this year to give folks a chance to whittle down the inventory. 
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It occurred to me that the idea of fruitcake is pretty creative to begin with, compared to all other cakes. Hardly any flour, filled with what dried fruit purveyors call godâs candy (and something called citron,) absorbs liquor over many months like a human, never changes color or shape, never stops being fruitcake.
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I hope mine arrives soon. Perfect weather for it, and we can slap some ice cream on top 
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Iâm going to make this. The recipe is calling to me!
By the by, as last year, our Christmas fruit cake has been bought from Lidl. I was dubious a year ago but it was really tasty and, of course, much less faff than making my own (which I did the previous year, using Nigel Slaterâs recipe).
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