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Maker’s Mark Collin Street Fruitcake

Image by flickr4jazz
I’m aware that most people aren’t fond of the “holiday fruitcake.” However, I think that is because they have only ever had bad ones made with citron and other lesser quality ingredients.

For a proper holiday experience, you should start with an excellent fruitcake. I prefer the ones from Collin Street Bakery in my home state of Texas. They’ve been making them for over a hundred years based on an old German recipe. They are at least 27% native Texas pecan, and only real fruit like papaya, pineapple, cherries and raisins are used. The ingredients are bound together with golden cake batter that contains pure clover honey. Besides, it even has a drawing of the Alamo on the cake tin!!!!

After you obtain this excellent fruitcake, you then need to get a bottle of Maker’s Mark Bourbon. Or, as we called it at Texas A&M University, “Jesus Juice!”

Take a large culinary syringe and fill it with the Maker’s Mark, then go to town on the fruitcake. Pretend the cake is a heroin addict and you’re giving them their “fix.” Don’t worry about using too much. I use about 3/4 to a whole cup for a single fruitcake. I “inject” my addicted cake with the Maker’s Mark every few inches until the entire thing is moist and smells like a Maker’s Mark delivery truck crashed into a bakery.

I then put the cover back on the cake tin and let it sit for anywhere from a few hours to a day or two. The cake can be served cold, or slightly warmed as I prefer it. Also, make sure you consume plenty of Maker’s Mark Bourbon on the side. Have more if you have a long way to drive afterwards as it’s nice to have that warm feeling Maker’s gives you when you’re behind the wheel of an automobile.

Cheers and remember to drink up!!!