1 hour ago, David Ross said:It's so difficult to find really good fruit for the cakes.
I am sure your memories are of excellent fruitcake. I only replicated a memory of the Panamanian's grandmother's. It was generic fruit stuff in the tub but soaked for a couple months in booze. Kept in a cool dark place - well as cool as Los Angeles gets. A very strong taste memory of a dark fruitcake - moist and thinly sliced. Probably posted this before but just in case: So ours was kinda backwards- the fruit boozy. We ate it over a month or more as slowly as we could allow ourselves. I'd pack up a couple slices before I went to school. With strong coffee kept me all day through some of those intense Socratic method law school classes. The cake batter reference is hard to read - from Culinary Arts Institute cookbook p. 659 - Wedding Cake.
