I am naughty- marscarpone or clotted creme to dress it up. But I do not have a sweet tooth. Goodness, me and mom had a party making rum balls. One for the recipe, one for the chef! Happy holidays.
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I use the Temptation recipe for the batter and load it with slivered almonds, dried sour cherries, currants, golden raisins, chopped dates, candied citron, candied pineapple, and whatever else looks good. I use orange juice and Irish whiskey to soak the fruit and nuts. As it ages I add Amontillado. It gets darker and denser, and the flavor is not very sweet, slightly tart. I love it.
Because the fruit is all whizzed up, this appeals to me. I don’t like cake studded with fruit.
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This sounds delicious!
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This year the fruitcakes will have no candied fruit, only dried. Dried sour cherries, immense golden raisins, currants, and chopped dates are soaking in orange juice, molasses, and half a cup of Bushmills Irish Whiskey. I love the way Irish whiskey works with fruitcakes, steamed puddings, and hard sauce. It is a good cooking ingredient, usually as a substitute for brandy.
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Sounds lovely! I’m waiting with bated breath for my fruitcake gift, which is supposed to arrive this week 
