Imma put things off as usual.

The traditional day for starting it at our house is Halloween. The ingredients are assembled. I let it simmer until "Black" Friday before baking and then it sits until Christmas Eve. We always make an effort to have some left for NY eve.

But I spotted it in Nigella’s baking book and had to try it. I used to make standard fruitcake but my late husband used to love it, so now fruitcake just makes me sad.

She was so proud of her fruitcake and it was quite good. Her recipe used more nuts and raisins than the candied fruit. I’m sure the recipe is in all the hand written recipes we found when we cleaned out the house. Nobody now would eat it but me.

Used to make fruit cake, would bake it in early Nov. The recipe called for a jar of grape jelly, bourbon and lots of nuts and candied fruit; once baked, wrapped cakes in strips of clean sheeting soaked in wine, put in tins and let age for a month, dampening wined cloths from time to time. Think I got the recipe from an old copy of Joy of Cooking. Makes me want to make fruit cake this year. Have plenty of pecans, bourbon and wine, just need to buy some candied fruit.

my husband found a new best friend. He's from Guyana. That very first year, he brought us Black Cake on NY eve and I knew then, it was going to be a lasting friendship. There are 3 chefs in that family, I am lucky I learned from the best!

but how do you keep spice cookies for a month? How do you store them?

Tupperware or equivalent. In a cool spot.

in the fridge? Or cool spot in the garage?

I usually make pfeffernusse, lebkuchen, and springerle. All improve with age.

There’s different ways to store if you want crispy, soft or chewy cookies - tin or Tupperware - anybody know?

Air tight tins, lined with waxed paper, put layers of cookies, layer of waxed paper, clamp on tight lid.
store in cool place, closet or for me, shelf in laundry room (to hide from husband).

I start with the gingerbread bars, dried fruit and mincemeat cookies, usually first of Dec, last ones to make are the butter rich cookies, like Spritz and sugar cut outs. Love to make Xmas cookies, always make a bunch, then give them away right before Xmas.

and I seriously think I should start thinking about what I'm going to make.

Lefse, along with many other Scandinavian holiday treats like, Julekage, Krumkake, Havrekniplekaker, Vinarterta