We had our civil partnership meal in 2011 at the Junk Rooms in Stirling and eventually returned to them to cater our wedding. We trusted them to create the menu that we wanted: a Thanksgiving themed buffet meal. The meal comprised turkey, pumpkin tart, cornbread, mashed sweet potatoes, succotash, cranberry sauce and a pea, onion and mushroom dish. Dessert was apple crumble.
In 2011, neither Honey nor I wanted fruitcake for our civil partnership. Honey doesn’t like raisins and I never identified with the British tradition of fruit cake for weddings so I suggested we went for the traditional American pound cake. My mother in law made that cake and, topped with strawberries from our garden, it was delicious.
For our wedding in 2012, my mother in law again offered her services and was going to make a tiered cake in three different flavours: lemon for the top cutting layer, chocolate for the middle for most guests and fruit for the bottom. I had a piece from each layer but as we took the most fruitcake home and it lasts the longest (and Honey didn’t eat any so I had it mostly to myself), I was eating it throughout the fall. Now, when I think of our wedding or even read about wedding cakes I salivate at the thought of what has become the standard wedding cake for me; the delicious fruitcake made for us. I then realise that I am becoming more British than I ever thought I would.