Classic Fruitcake

See the RecipeMelanie Acevedo

Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982). Both its flavor and its shelf life are increased by a weeklong marination of the fruits and crystallized ginger, and then by infusing the cake with alcohol for another week. Heatter likes the cake unadorned, but for seasonal festivity, we've cloaked it with Rolled Fondant.