This is a report back on the fruitcake from my December 8th post ....... well, we had always used Taylor's Port as the wine for the fruitcake because that's what we've always used. Soak the cheesecloth in the wine, wrap the fruitcake in the dampened cheesecloth, wrap the whole thing tightly in aluminum foil, and seal in a tin to mellow in a cold closet. Unwrap with anticipation, admire, slice, & eat.
It was all going well right up to the "admire" part ..... when the fruitcake was unwrapped it had dark splotchy irregular patches all over it. "You burned it!" was the cry from the family. Luckily we have the pics here to prove that it wasn't burned!
Here's what I think happened. This local wine - as opposed to the larger scale New York wine - probably should have been decanted and maybe even filtered through cheesecloth before using it to wrap the fruitcake. It looks like the sediment stained the highest areas of the fruitcake.
Bottom line - no pictures! Despite the appearance of the intact cake, once it was cut up into serving pieces it tasted just fine and it disappeared (no comments please from you fruitcake haters out there)!
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