Right, I got this idea to make an organic fruit cake. Don’t know why, maybe saw something online or just fancied trying it. Seemed like the “right” thing to do, using all organic bits.
Finding the bits and pieces
Well, that was the first hurdle. Had to trek around a bit. Local shop didn’t have organic dried peel, typical. Ended up in that pricey health food place. Bagged organic raisins, currants, some glacé cherries (if organic glacé cherries are even a thing?), flour, eggs, butter, the whole lot. My wallet felt lighter afterwards, that’s for sure.
The messy part
Back home, kitchen looked like a bombsite pretty quick. Chopping all the fruit. Decided to soak it in some organic brandy I found lurking at the back of the cupboard instead of juice. Thought it might give it a kick. Left it overnight. Smelled pretty potent the next morning. Then the usual routine: weigh the flour, sugar, mix the spices – cinnamon, nutmeg, bit of ginger. You know the drill.
Mixing it all up
Got the mixer out for the butter and sugar. Used dark brown sugar. Makes it look richer, I think. Whacked the eggs in one after the other. Looked sloppy for a bit but it came together. Then folding in the flour and the boozy fruit. Man, that batter was heavy. Seriously thought my old wooden spoon might snap. Had to switch to using my hands near the end, just squishing it all together. Proper messy.
Into the oven
Greased and lined the tin carefully. Always hate that bit, getting the paper to fit right. Heaved the mixture in and smoothed the top best I could. Popped it in a low oven. Fruit cakes take forever, everyone knows that. Had a couple of cups of tea while waiting. The smell started filling the house after about an hour. Smelled damn good, gotta admit.
Cooling down and the verdict
Checked it with a skewer after about two and a half hours. Came out clean. Looked properly dark brown on top. Let it sit in the tin for a bit, then eased it onto a rack to cool completely. Didn’t feed it more brandy or wrap it up for weeks like some people do. Too impatient.
Later that day, cut a slice. It was dense, packed with fruit, really moist. The brandy definitely came through. Was it better because it was organic? Honestly, who knows. Tasted like a good, solid fruit cake. Maybe the organic flour made it feel less heavy? Or maybe that’s just me wanting the extra cost to be worth it. It was alright though. Took effort, cost a bit, but the result wasn’t bad. Shared some with the neighbour. They seemed happy enough. Probably wouldn’t rush to do the all-organic thing again unless I had cash to burn, but it was an experience.
