Fruit Cake?

[landhoney]

I doubt anyone likes fruit cake (myself included), but hearing about how people age these got me interested. A couple articles I read indicated that proper storage and continued applications of high octane booze would not only preserve these for years, but that they would indeed become much better as time passed.

I really enjoy 'aging' things.

I found Alton Brown's recipe, and it seemed like the reviews were pretty good across the board, even among people who thought they did not like fruit cake.

I made his recipe last night, in a mini-bundt cake pan which yielded 6 small cakes. Once cooled I aplied the following spirits:

1 Cake: Cointreau
1 Cake: Tawny Port
1 Cake: Meyers Dark Rum and Gold Rum (from PR)
1 Cake: Makers Mark Bourbon
2 Cakes: Hennesey Reserve Cognac

My plan is to age them one year, sampling one every couple months (although obviously I will not be able to have each at one year of age) in the order listed top to bottom. They are wrapped in each spirit soaked paper, and then in double layer of plastic wrap and stored in the fridge.

If the first one sampled is good, I'll post the recipe (or you can do a search).

Anyone else actually like fruit cake? Good recipe? Ever had an aged one?