Okay so keep this between us, yeah?

I made Black Cake this year with fruit that MAY have been macerating for POSSIBLY three years. Sounds like a recipe for intestinal distress huh?

However, this cake batch is exceptionally delicious so I guess the extra long soak in the rumachevitz was a good thing.

You hear that Martha, A GOOD THING!

Man, this cake is strong. Am I shouting? I need a nap.

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