Fruit cake unfortunately has a bad reputation.
Now good fruit cake is something worth experiencing.
Quality fruit cake is made using quality dried fruits, a simple butter pound cake batter, and once baked, thoroughly soaked in alcohol (for example, 1/2 to 1 cup of alcohol for an 8″ cake). It is then wrapped tightly, and allowed to age for a minimum of 2 weeks, thus allowing the alcohol to penetrate into the dried fruits and flavours to mellow and mature. In this particular case, whiskey was used, but rum and bourban are widely used. I heard a story once from a pastry chef, who said the best fruit cake he ever consumed was vacuum sealed and allowed to age for five years.
Fruit cake is best served with a layer of almond marzipan and, of course, a cup of tea.
For this particular cake, instead of marzipan, a layer of whipped ganache was used as a base layer. Rice cereal treats were used for select tiers.
The use of fruit cake in traditional cake decorating has the benefit of keeping at room temperature, and a firm stability that easily supports royal icing piping.