We were excited to create and taste a pairing of fruit cake and brandy. It sounded adventurous and interesting, so I invited our relatives to join us as they are both foodies. They qualified at the JHB Hotel School, where they met and fell in love. And they’re still married.

We made a Fruit Cake that was light and easy to bake. It contained a ready-made supermarket fruit cake mixture which was pretty standard, but it did have orange peels which I thought would work well with the brandy. We added dates and a large measure of Upland Organic Estate Pot Still Brandy.

I enjoyed the lightness of the cake that was luscious and tasty. The flavour of orange peels did emphasise the pairing and the cake was tasty and appealing as it intensified the concentration of the Brandy.

The Pure Pot-still Brandy from Uplands Organic Estate in Wellington was delicious and smooth. Every item we read about this Organic
Estate proved authentic. Sadly, it’s unheard of in Gauteng.

The Pot-still Brandy was intense, but smooth. We could clearly enjoy the layers and complexity of the brandy. Dried peaches and
apricots with lush citrus and a wrapping of vanilla. The richness of the Brandy did not overrun my pallet but left a warm feel of delicious
flavours that lasted.

The combination of Brandy and Fruit Cake was exquisite. It had the charm of a classic experience. Somehow the flavour of fruit, matured
in alcohol, pairs well with the elegant taste of the Upland Organic Pot Still Brandy.

The evening of cooking and tasting was fun. We loved the Fruitcake that we baked, and revelled in the paired flavour of the UPLAND ORGANIC BRANDY. This is an experience I would like to repeat as a desert at the end of a meal or just as is, for fun.