Confirmed: Caribbean Fruitcake Formula Works

I don’t normally do this, but I wanted to confirm, for those out there who have yet to make their fruitcakes (and who have invested upwards of fifty bucks in fruit and booze), that the formula I put up does indeed produce some very fine cakes. I never doubted it for a second of course. I just had nothing to do this evening and felt like typing. Just make sure your layer pans are indeed nine by two inches tall.

I made mine today. Right now they’re curing, and I hope to get the posts up in the next couple of days. But if you’re out there (and I know there are at least three of you) wondering whether you have to worry about your holiday cakes succeeding, you don’t. Follow the directions and all will be well. So take that off your pre-Christmas worry list.

More to come!

2 thoughts on “Confirmed: Caribbean Fruitcake Formula Works”

  1. It’s great to hear about your success. There was no doubt in my mind, though.

    Regarding the pre-Christmas worry list… mine is not resolved. Things got busy and I never made a fruitcake of any kind. Didn’t even dig through the pantry to find the dried fruit I think I stashed away last year. I’m worried still; my Mother will certainly ask, be disappointed and I’m fearing a severed scolding. Oh dear…

    1. You have plenty of time to make a dried fruit version. Or a stollen. A dried fruit stollen has become Mrs. Pastry’s favorite Christmas cake. I was in the same predicament a few years ago, and made that with what I had lying around — and it was a it. A new tradition even.

      I say go for it, Brian!

      – Joe

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