On Thu, 11 Nov 2004 16:06:17 -0500, Jenn Ridley wrote:

> For an assortment of reasons, I find myself needing to make this
> season's fruitcake without brandy/rum/whisk(e)y. This is not
> negotiable, OK?
>
> I'm planning on macerating the dried fruit in water with orange and
> lemon extracts, rather than my usual rum/brandy combination. <snip>

Be sure and read the ingredient list on your extracts. They often have
alcohol contents of 40% or so.

However, one has to look at the total volume of ingredients. US Federal
law considers anything with an alcohol content of under 0.5% to be
non-alcoholic. Even ordinary fruit juices can naturally ferment to this
level while sitting out, unbeknownst to the consumer.

Of course, if you are baking these for a recovering alcoholic, the mental
knowledge of alcohol presence can be as or more important than actual
presence of alcohol or lack thereof.



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