Ever since I read Laurie Colwins passage on Black Cake, I have been slightly obsessed.
I love fruit cake - not the crappy dry kind with the burning awful cheap liquor taste and the frightening bits of bright green and red candies studded throughout
But I will eat almost every other kind of cake/fruit/alcohol combination.
I had lovely fruited tea loaf in Waterford, white fruitcake from Texas, rum cake in Barbados, fig cake from Croatia, if it's fruit and alcohol bound in batter, I will try it.
So the idea of a gorgeous black damp rummy fruity cake made me both drool and then want to read every recipe Colwin put on paper.
This past Christmas I started my fruit in November. I made one gi-normous 10 pound cake(12" round) that disappeared in about one minute. And about 6 little loaves, 5 of which disappeared equally quickly. I kept one to see how it age.s
I've already started my fruit for Christmas 2007. I am so excited