Today my friend G. and I baked fruitcake together, as we do most years. Eating good fruitcake makes me feel very lucky. Making it with a dear friend is even better.
We set our dried fruit (raisins assorted, currants, dates, figs, dried cherries) to soak in rum in advance, then make our dark fruitcake with generous amounts of butter, brown sugar, eggs, and spices. Now it shall age, but first comes a bath of more spirits.
I think it is a travesty that fruitcake has become so despised by so many. I imagine a time when food was scarce, when spices brought from afar were a special luxury, when eggs weren't abundant year-round, and when sugar was a special treat, and when distillation was a special sort of alchemy - and suddenly fruitcake comes to encapsulate something special, luxurious, and wonderful.