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Fruitcake. Repressed childhood memories. Flavors so strange and strong for a kid's palate.
Marinated orange zest, bright red preserved cherries, nuts and dates, all of which were trounced in strong alcohol. No surprise really that this traditional Christmas cake is not the most popular treat around.
And yet, people still order it. Traditions are traditions I guess.
So Victoria set out to create an excellent gluten free version of a fruitcake. She already got orders for them. Very much like with all her other treats, Victoria has chosen the best tasting ingredients and left out chemically enhanced fruits.
California Almonds and Pecans from Georgia are the nuts. Raisins, cranberries, a mix of dried apricots, pears, peach, plum and sour cherries make up the fruit base of this creation.
Top all that with a glaze of Austrian apricot jam and rum, decorate nicely with fruit and nuts and even I am tempted to take a bite this year. A bite. Not more. I leave it for you. If you leave me the cheesecake.
Cruel dad I am, Isabella and her friend Ceilidh were my guinea pigs this morning. Guess what?
They liked it!! "Yummy, and it's so pretty".