“每个听到这件事的人都会惊讶地看我们,她补充道。“我们的孩子们对于我们会吃60年前烤的蛋糕的事也是震惊万分。但相信我,蛋糕的味道相当不错,当然前提是你要倒足够多的白兰地。我们也从没因为吃这个身体不舒服。
Back in the ’50s, it was rather fashionable to have a fruitcake as a wedding cake. Ann’s grandmother used the fruit that Ann’s grandfather brought home from the docks in New York to bake a three-layer dark fruitcake for the wedding. It was baked a couple of months in advance, so it would have enough time to age and settle. A local bakery even covered it with a hard shell, to stop the fruit from bleeding through. A layer of buttercream frosting was added on the day of the wedding.
时间先拨回50年代,那时很流行用水果蛋糕做婚礼蛋糕。安的奶奶用她爷爷从纽约码头带回家的水果为她的婚礼烤了一个三层的黑色水果蛋糕。这个蛋糕还是提前了几个月烤制的,为的就是能有时间好好熟化。当地一家烘焙店还专门用硬壳将蛋糕包裹起来,以防止水果渗出。在婚礼那天,他们又在蛋糕上面加了一层奶油糖霜。
“When you looked at it, it looked like a three-layer white wedding cake, Ann recalled. After the wedding, the couple saved whatever was left of the cake, and have savoured it every year since.
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