I’m still working on my cookie baking plans, but have thus far mapped out the spirited end of things:
Fruit cake two ways: one with apple, rum and brandy flavors, the other with chocolate, cherry and kirshwasser. I started soaking my fruit back in August, and did the first bake (two out of eight cakes) today (posted about it here on the baking thread).
Over the course of the summer, I made 5 flavors of liqueur infused with fresh fruit: sour cherry, blueberry, raspberry, blackberry, apple. Most of this has been strained and decanted into 5 oz. bottles for gifting (blackberry and apple yet to be bottled).
I’ve also been building two rumtopfs. One will be gifted out as a concoction of both fruit and booze: sour cherry, strawberry, apricot, raspberry, currant, peach and (not yet added) grapes. I might bake small pound cakes to deliver along with jars of the spirited fruit. The other rumtopf is made from imperfect fruits, nuts and cinnamon sticks – this batch I will strain out all inclusions and bottle for giving the flavored rum only.
When I figure out my cookie baking plans, I’ll post them here!
