I used Anna's adaptation of Nigella Lawson's recipe. I'm afraid I may have forgotten to put sugar in the batter while I was yakking on the phone with my mom. Oh well. I can dissolve the sugar in the brandy that I spoon over the thing. I've never had homemade fruitcake. Will I like it? I'm not fond of distilled things, although my husband keeps coaxing me with different liquors, and apparently brandy is distilled wine, so I'm wondering if I will actually like a cake marinated in the stuff.
After the kimchi was assembled to ferment, I slapped my head: it's just sauerkraut with extras! Hopefully this means there is lots of homemade kimchi in our future, because I feel pretty comfortable making homemade sauerkraut.
Both these projects need about a week to be finished; I'll report back. I'll have an edited recipe for the kimchi then, too.