My mother-in-law, Jean, introduced me to fruitcake. I had tried it before but could never quite understand what the fuss was about. The fruit cakes I had eaten up to that point were shop bought and mass produced. Pretty ordinary, I thought. And they were. When Jean began sending us fruit cakes several times a year, I began to appreciate a good fruit cake made with brandy, soaked fruits and nuts. She liked to experiment with various recipes, and I loved them all.
One day, Jean announced that she would no longer bake cakes. She was getting old and found the process increasingly difficult. I decided to step into the breach and began sending her the cakes she had taught me to make. In time, I perfected a fruit cake with chopped almonds that is just perfect. And so I carry on the family tradition of making and giving home-made cakes.
This year, I decided to bake fruit cakes for many of my friends. Over a period of about a month, I made 11 large cakes and more than 20 small, muffin-sized ones. The only restriction I placed on myself was that I wouldn’t post any. The cost of postage has become prohibitive over the years.
Making one cake after another took on a rhythm of soaking fruit, zesting oranges and lemons and watching the mixture froth when I added bicarb. I stirred in the flour and poured the mixture into baking tins which I then surrounded with brown paper and tied with twine. This helps to cook the cake evenly and stops the top from burning. Finally, it would go into the oven for a couple of hours during which I had time to start the next cake.
What I enjoyed most about this process was that I always had the person in mind for whom I was baking. I thought about each individual, their special qualities and the joy they brought to my life. It felt like a version of a Buddhist loving kindness meditation practice. I dedicated time to think about each person, added a little more of this, a bit less of that to suit their taste and wished them well for the coming year. I found it a lovely practice to think about each person, rather than bake all the cakes and allocate them randomly. This way, I could add a couple of magic ingredients to the mix – gratitude and love for recipients of each cake.
From Quill to Quote 