You see, it’s a simple concept of taking as much time as you need. When do you need your fruit cakes? Alright, six weeks before that, take a bunch of premium dried fruits and just about soak them in a homemade concoction of rum flavours, compounds, and some other stuff. No alcohol–good for everyone.
Two weeks later, you’re ready to put some fruit cake together. It’s a matter of getting the little things right: dried fruits–now plump with flavour, freshly roasted walnuts and macadamia nuts, combined in a fruit cake mix perfumed with the fragrance of cinnamon and nutmeg. Take your time, bake it slowly and gently in a moist oven. Be careful, the smells will drive one crazy.
Once they’re out, take good care of them. Don’t give them too much air–or they’ll dry out; don’t give them too little air–or they’ll over-bake. When they reach room temperature, generously splash Meyer’s Dark Rum for those who would like it–or add a rum flavoured drizzle for those who would like to keep it non-alcoholic. Double clingwrap the fruit cakes to keep them very airtight.
When do you need your fruit cakes again? Four weeks time? Just about enough time. Keep the airtight fruit cakes in airtight containers to age. As they age over four weeks, the various flavours meld and mellow, causing wonderful complex flavours to develop.