By now we were getting close to the holidays, and preparations began for Mother’s cakes and puddings. It was her custom to make fruitcakes—a black one, a white one and an English currant cake—the year before they were used. The same was true of the plum puddings and the mincemeat. (Mother kept some of her wedding cake for twenty-five years by covering it with cloths bathed in cognac and keeping the container tightly sealed.)
Amazing
