‘Tis the beginning of the season for holiday baking. Years ago I gave the much-maligned fruitcake a makeover, dressing it up with plumped-up sour cherries, an overload of chocolate, and a boozy bath of liquor added at the end.
You may remember my fruitcake disaster, so I’m not about to give anyone advice on preservation techniques. And you’ll notice my cake dipped a bit in the middle since I was playing around with French flour, which is softer than its American counterpart. But in looking at it afresh, I like the graceful little dip, which I find rather appealing.