I let my fruitcake mixture sit for a few extra days but it was fine in the fridge. I could have done the baking by Friday but I was obviously busy that day! Saturday saw a bit of a more pressing matter....
These bananas needed to get taken care of! I wanted to have a backup for people who think they don't like fruitcake and also for those who are allergic to nuts since they have pecans in them. I decided to, once again, use the banana bread with chocolate chips and ginger recipe from A Homemade Life. Nine ultra ripe bananas yielded quite a bit of cake!
Two big loaves and four mini loaves. Perfect for teachers and coworkers. I am probably going to take one to my French teacher tomorrow since it's my last class. I didn't forget about the Paris posts on Tuesday. I have a really good one cooking up but I need to get my hands on all of the components first! It won't be ready by tomorrow.
Anyways, back to my fruitcakes. I had two jars of buttery spiced fruit and rum mix to work with. That ended up making two big cakes and six minis!
I was dying to use my St. Nicholas mold I got in Germany. There were some issues but I think I managed to salvage it. Whew! It's a real shame to let any of this stuff go to waste! I would not have been happy! It looks a bit messed up on the bottom but it's the cake that was meant for the house anyways.
These are the six minis. For the next two weeks, the cakes will be periodically basted in Kirschwasser. The flavor will mature and they will be ready to give as gifts. They'll be done on December 21st so I barely made it! I need to start them earlier next year. The longer they have to sit, the better they are! I heard that they start them at the end of October in England. I am going to aim to do the same thing!
We'll see if it actually happens.