I know the holidays are over, and when you read the title of this blog you were like, "Fruitcake? Are you kidding me??". I get that, but I would like to point out that it is not my fault that the 5th door to hell opened up right before the holidays this year and precluded me from writing about this. I also have no intentions of waiting until next year to write this post. But we can compromise and I'll keep it short, OK?
Alright, the background. Last year I made two fruitcakes to see which was better (I am on a quest to find the best fruitcake, the non-doorstop variety). I made my great-grandmother's recipe and Alton Brown's recipe. We put them side by side for a taste test. Alton Brown's was the clear winner. I tucked a small loaf of Alton's fruitcake in the freezer to put up against a recipe for a Trinidad Black Cake from Trinigourmet.com. So this year (er, um, last year *ahem*), back in October I started the cake by macerating the fruit in the alcohol for a month. In November I made the cakes and then I wrapped them up in the refrigerator and allowed them to "ripen" for another month.
This past week we broke out Alton Brown's version and trinigourmet's version and had a little taste test to see which was better. The verdict was that Alton Brown's was still a little better. Although trinigourmet's was moister (which I liked), Alton Brown's just has more flavor. His has more fruit and more nuts which I think is key when it comes to a good fruitcake.
So what's next? Well, I think what I will do is take some time next year and come up with a combination of trinigourmet's and Alton Brown's fruitcake. I think if I take the best from both cakes that I will have a truly amazing little fruitcake recipe to add to my arsenal. I'll also be keeping an eye out for other fruitcake recipes that look worthy. It seems that there are lots of ethnicity's with there own version of a fruitcake. It might be fun to give another countries recipe a go round in the kitchen.
If you have a good fruitcake recipe let me know. I just might try it out.
Alright, the background. Last year I made two fruitcakes to see which was better (I am on a quest to find the best fruitcake, the non-doorstop variety). I made my great-grandmother's recipe and Alton Brown's recipe. We put them side by side for a taste test. Alton Brown's was the clear winner. I tucked a small loaf of Alton's fruitcake in the freezer to put up against a recipe for a Trinidad Black Cake from Trinigourmet.com. So this year (er, um, last year *ahem*), back in October I started the cake by macerating the fruit in the alcohol for a month. In November I made the cakes and then I wrapped them up in the refrigerator and allowed them to "ripen" for another month.
This past week we broke out Alton Brown's version and trinigourmet's version and had a little taste test to see which was better. The verdict was that Alton Brown's was still a little better. Although trinigourmet's was moister (which I liked), Alton Brown's just has more flavor. His has more fruit and more nuts which I think is key when it comes to a good fruitcake.
So what's next? Well, I think what I will do is take some time next year and come up with a combination of trinigourmet's and Alton Brown's fruitcake. I think if I take the best from both cakes that I will have a truly amazing little fruitcake recipe to add to my arsenal. I'll also be keeping an eye out for other fruitcake recipes that look worthy. It seems that there are lots of ethnicity's with there own version of a fruitcake. It might be fun to give another countries recipe a go round in the kitchen.
If you have a good fruitcake recipe let me know. I just might try it out.
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