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When Otto’s baker, Christopher, told us that he wanted to make fruitcake for the holidays, we politely paused before we began exchanging fruitcake jokes. “There is only one fruitcake in the world; it just keeps getting passed around.” After a good belly laugh, we could tell he was serious. Very serious. In fact, fruitcake is one of Christopher’s favorite things to bake.
Christopher gave us a sample and now we can see what the fuss is all about. Complex and delicious…certainly not your ordinary doorstop fruitcake.
It’s a laborious, lengthy process requiring daily nurturing and a steady plying of bourbon. Christopher will be making “small batch” fruitcakes, a first, as far as we know. We will walk you through each batch.
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Batch #1: Six Loaves, Baked November 3
Characteristics: Raisins, cranberries, cherries, coconut, candied orange peel, lemon zest, orange zest, pecans, cinnamon, allspice, ginger clove, and mace.
Batch #1 was baked, brushed with bourbon, carefully wrapped in cheesecloth and brushed with bourbon again. The cheesecloth helps keep the bourbon in and allows the flavors to meld. |
Batch #2: Six Loaves, Baked November 5
Characteristics: Raisins, apricots, cherries, lemon zest, candied orange peel, pecans, almonds, fennel, star anise, cinnamon, and cardamom.
Batch #2 is fresh out of the oven and is cooling on racks. It has had its first brush with bourbon. |
November 10th
Batch #1 was given another soak with a little bourbon today. Hiccup! |
Batch #3: Six Loaves, Baked November 12
Characteristics: Raisins, toasted coconut, candied orange peel, crystallized ginger, orange zest, lemon zest, fresh ginger, ground ginger, black pepper, coriander, cinnamon and blackstrap molasses.
Batch #3 is in the oven. The gingery-spice aroma has filled the store.
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