Just in time for the festive season, we take a look at the iconic fruitcake and get some tips from the wonderful Gail Kelly.
It’s a Christmas time staple and usually makes an appearance for at least one tier of a wedding cake. Some would say its just not a harvest smoko tin unless it has a piece, and we’ve heard whispers that it’s one of Santa’s favourite snacks on Christmas night.
Nothing quite says morning or afternoon tea like a good piece of fruit cake and a cuppa.
But not all fruit cake is created equal. In some countries it's soaked through with alcohol for weeks at a time. Others coat it in a thick layer of marzipan, and the Yorkshiremen even eat it with a slice of Wensleydale cheese!
Locally, we enjoy it year ‘round generally as simply as it comes, but let’s be honest - there are those who walk amongst us who can cook a good fruit cake… and then there are those of us who cannot.
Gail Kelly, who hails from the Liverpool Plains is one of those people who definitely can. There is seldom a Liverpool Plains community group meeting that doesn’t have Gail in attendance, nor an opportunity to volunteer that Gail doesn’t take up. 2018 has seen Gail instrumental in distributing grocery goods and pet food across the Plains to drought affected households as part of the Willow Tree CWA.
But somehow amongst all the work she does across the region, Gail has found the time to perfect her fruit cake and has been recognised with baking wins at regional shows and at Sydney Royal. And it’s not just at the NSW show level that Gail shows her culinary expertise, she is also working towards being a CWA cooking and preserves judge!
When asked the secret to her success, Gail remains humble and shrugs off that she doesn’t really have a “secret”. But she has shared the recipe that she uses with us just in time for the festive season.
Head over to our Instagram Account for Gail’s amazing fruit cake recipe.
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