Gary loves fruitcake, even the awful gumdrop sort which I would not even use as a doorstop. I like the real thing. I made a traditional wedding cake for our wedding in 1974, a dark, aged cake from a nineteenth century recipe. This is what our family regarded as a wedding cake: fruitcake with white sugar frosting. That one was made with candied fruit from the Seattle Public Market, raisin and half orange peel punched from giant glass jars. It was a rich and aged cake, darkened with cocoa and brushed weekly with rum, but this is his favorite of all time. The Dundee cake is also made with “real” dried fruit, and a lovely golden color. Good luck aging it more than a few hours. I always use all organic ingredients.
IMPERFECT PATIENCE 