Every spring to early summer, Kylie Anglesey, head of pastry at Thyme & Again, starts the process of transforming 92 eggs, bucket loads of candied fruit and 20 kilograms of spices into hundreds of fruitcakes for the holidays.
A lot of care and attention go into keeping the fruit cakes moist and flavourful...
...Anglesey brushes them with a brandy simple syrup approximately once a month.
