Originally Posted by Chef_Stef
No one I know will even consider eating fruit cake, because of the shrink-wrapped chunk of fake colored fruit filled *whatever-it-is* that they sell in stores here.
I have always used a recipe from Rose Levy Berenbaum that I LOVE, and everyone who's tried (cleverly disguised as "Jamaican Rum Cake" heh heh) loves it too. It is rich, dark, moist, rummy, and has just the right amount of finely chopped nuts and REAL dried fruits (usually citron, apricot, cranberry, and whatever else I find, but none of those red or green cherry things).
I don't know that I'd do it as a wedding cake, because its crumb is pretty soft, but it sure goes over well at the holidays.
If she made it for the wedding; I bet it's wonderful.
Thats what I like about the Jamaican black cake, its all dried fruit and nuts as well. I vary the dried fruits to whatever suits my fancy at the time. Alton Brown has a lovely sounding fruit cake on his website thats dried fruits & nuts as well. I've had it printed out for ages, but have yet to try it as the Jamaican cake is so well liked by my family and friends.