So I cracked open a small fruit cake loaf tonight.
The extra year was so worth it. The flavor had melded and mellowed, yet the richness and depth to the experience was hard to define. My friend Sky, a gastronome or gourmand, depending on how you look at it, described them as otherwordly. I would suggest transcendent. Nursing these puppies along and letting them sit in wait was the bset possible thing for them.
I think this means I will have to create another batch this year, so every year I can have some of at least a year or two’s age. And to hell with sharing, these are too good now. They were good before, but they’re … freaking awesome now. Fruit cake will join Creme Brulee as a treat I have now mastered. At this rate I may yet master a dozen desserts before I die.