Fruitcakes are often associated with the Christmas season and it has this "infamy" of lasting months after the Yuletide season has "come and go". Indeed it's true as we still have half a loaf of it in the fridge - lol. Usually I just slice and toast it to make it more appealing but I don't know what came over me that I suddenly got an idea of making a smoothie out of it.I just crumbled some of the fruitcake over my usual smoothie combo of milk, sugar and crushed ice. It was surprisingly good for it has the usual freshness of any smoothie and the essence of the fruitcake. Of course, there was the tinge of wine that makes it more than the usual ice cold quencher not only on a hot summer afternoon but in times when you crave for something out of the box!
Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana