Christmas cake

After maki;ng your Christmas fruit cake, months in advance -- you have
already made it, haven't you? -- using a syringe, inject cake with
brandy multiple times. Leave a week and inject cake again.

It will keep almost forever.




On Sat, 24 Sep 2005 19:24:59 -0400, ~patches~
> wrote:

>X-posted to rec.food.preserving
>
>I'm in the middle of tomatoes and apples right now. Today I bought a
>small bottle of brandy thinking I could use it with the apples since
>I've seen recipes for brandied cherries and peaches. The only BBB
>recipe for brandy with apples is for apple mincemeat. Now I have a
>bottle of brandy and don't know what to do with it so I'm turning to the
>preservers and cookers to find out what to use it for. I've googled
>with no luck. Our harvest will be ending in about a month or so. From
>my garden I still have green beens, chard, lettuce, tomatoes, cucumbers,
>and herbs none of which immediately appear to go with brandy. Local
>produce is mainly a variety of apples, tomatoes, and squashes. Are
>there any sauces I could make using brandy? I was thinking brandied
>applesauce but then thought baked apples with a brandy sauce might be
>nice. I'd like to use 1/2 the bottle for something preserved and the
>other 1/2 for cooking with. I'm drawing a blank here so would really,
>really appreciate any help. -- I should have bought beer, dagnabbit! --