Fruitcake!

The last of the fruit for the fruitcake arrived yesterday afternoon and so the evening was spent putting it together in the proper proportions. It takes 3 quarts of fruit, now marinating in brandy, rum, and bourbon for a couple days, in order to make just three 2-pound loaves. So after they're baked off, they then get to mellow for 6 weeks. They'll be ready around the first of December, just in time for Christmas.

A lot of people don't like citron in their fruitcakes and in tasting several different types available at the supermarket and from some on-line sources, I don't blame them. I only use imported citron - it melts in your mouth and is delicious. It's important to use the best quality ingredients available - otherwise all the work isn't worth it.

Today I'm going over the remaining ingredients to make the cake part of the fruitcake to be sure I have everything I need and will make a quick run to Walmart tomorrow to get any last minute items I need. Guess I best get to it......