birch and grasses alone on the snow, grey sky indistinguishable. the flat
world falls into the edge of time, lifeless, dull wedge of horizon and
soundless ...
01 February 2009
Wedding cake
My wife and I chose a traditional fruitcake for our wedding twelve years ago. We saved the small top layer and on our anniversary we eat a thin slice. We keep it well wrapped in the freezer and bring it out just once a year. Next year I think I'll bring it out long enough to thaw completely, and give it a bit of brandy. In the old days, fruitcake was stored by submerging it in confectioner's sugar; the fineness of the sugar prevented anything from getting in contact with the fruitcake. I hope we can share a slice on our fiftieth anniversary.
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In my mother's English tradition, there are two wedding cakes: the bride's cake, which might be the more common white or yellow cake, and the groom's cake, which is a fruitcake. We had one of each at my first wedding (but we didn't save any).
ReplyDeleteAll the jokes about holiday fruitcakes notwithstanding, I like fruitcake.
Is the one shown in the photo your actual cake? I can see the traditional layer of marzipan under the white icing. That must be another way of ensuring a complete seal around the cake for long storage.
Yes, this is the real cake, twelve years later! A layer of fondant is also used to ensure long-term viability for fruitcake. My parents had fruitcake and theirs lasted for decades. I think the people who scoff at fruitcake haven't had good, butter-and-fruit-rich fruitcake.
ReplyDeleteCongrats on your wedding anniversary!
ReplyDeleteIt's amazing just how long wedding cakes last! I hope you will be able to enjoy this cake for many more years...
Thanks for sharing your story.
Hey ,I remember the cake ,actually I made that cake ,the fruit were soak with dark rum for month more than a year for sure .
ReplyDeleteHappy anniversary Patrick
me
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Mẹ,
ReplyDeleteThanks! And thank you for making the wedding cake. I'm a lucky son-in-law to be part of your family. And thanks for correcting me - the fruit was soaked more more than a year in Cuban rum. So I won't use brandy - that's what my mother used to use.