This year, I have tried out many Christmas fruit cakes. While there are variations in the mix of dried fruit (or, indeed , fruit mince!), type of alcohol, or the exact way to mix the batter, the cake that comes out of the oven share important characteristics of a dark fruit cake, ripe with tradition and dried citrus peel.
What happens when a French chef puts his spin on a fruit cake? Will it have unexpected quirks, as though you were served baguette instead of scones for Devonshire tea?
I had one answer to this question when I made Philippe Rochat’s recipe for Serious Fruit Cake, reproduced on the now-dormant fxcuisine. (The site is still well worth a visit and still sets the benchmark for memorable and often unusual food adventures. For this cake, FX used one of the most expensive brands of rum in the world – yikes!) According to FX, this recipe was designed by Swiss chef Philippe Rochat as food to be taken on an expedition by his friend and adventurer Mike Horn.