I’M NOT a fussy eater but I’m not a fan of a raisin. Or a sultana. Or a currant. Basically anything that’s a dried grape will not pass these lips of mine. I don’t know when or where it started but I’ve had a resistance to raisins for as long as I can remember.
As a result, I’ve missed out on the delight – I’m told it’s absolutely scrumptious – of a brilliantly made fruit cake.
There’s an art to creating the perfect crumb and the density has to be just so, those in the know say. The aroma has to be rich and luxurious and when you pop a piece into your mouth it has to melt a little on your tongue. And every day when you go back for more it tastes even better – that’s if you’re lucky to have enough to last a few days, of course.
