PING: Notbob
 

Cleaned out some kitchen stuff yesterday. I've got a tube pan and a
bundt pan I'd planned to donate but... spring for the shipping and I'll
send them to ya. :)

Jill

PING: Notbob
 

On 2014-12-25, jmcquown > wrote:
> Cleaned out some kitchen stuff yesterday. I've got a tube pan and a
> bundt pan I'd planned to donate but...

Thanks fer thinking of me, Jill, but I think I'll pass.

My first attempt at fruitcake was not a thrilling success. Either I
shorted the juices or the recipe I have has left out an important
step, the one where a spirit like brandy or rum is added over a period
of time. What's certain is, without some booze, this is one sad, dry,
cake. My copy of the recipe has zero spices and booze. As it was,
reminded me of those old fruitcake doorstop jokes.

Thank you again and have a Merry Christmas.

nb

PING: Notbob
 

On 12/25/2014 11:37 AM, notbob wrote:
> On 2014-12-25, jmcquown > wrote:
>> Cleaned out some kitchen stuff yesterday. I've got a tube pan and a
>> bundt pan I'd planned to donate but...
>
> Thanks fer thinking of me, Jill, but I think I'll pass.
>
No problem. They'll wind up at the Goodwill or Salvation Army thrift
shop. I'm sure someone will get some use out of them. :)

BTW, bundt pans and tube pans *are* two different things. All that
blather about no difference. LOL

http://i61.tinypic.com/ojf4g6.jpg

> Thank you again and have a Merry Christmas.
>
> nb
>
Merry Christmas to you, too. Sorry about the fruit cake.

Jill

PING: Notbob
 

On 12/25/2014 11:44 AM, wrote:
> On 25 Dec 2014 16:37:56 GMT, notbob > wrote:
>
>> On 2014-12-25, jmcquown > wrote:
>>> Cleaned out some kitchen stuff yesterday. I've got a tube pan and a
>>> bundt pan I'd planned to donate but...
>>
>> Thanks fer thinking of me, Jill, but I think I'll pass.
>>
>> My first attempt at fruitcake was not a thrilling success. Either I
>> shorted the juices or the recipe I have has left out an important
>> step, the one where a spirit like brandy or rum is added over a period
>> of time. What's certain is, without some booze, this is one sad, dry,
>> cake. My copy of the recipe has zero spices and booze. As it was,
>> reminded me of those old fruitcake doorstop jokes.
>>
>> Thank you again and have a Merry Christmas.
>>
>> nb
>
> Can you put it back in the container you used, pierce it well with a
> skewer or chopstick, then add booze of your choice? I usually add
> brandy, if not, rum, last choice sherry. Then leave it a couple of
> months and try a slice again. A fruit cake without booze is like a
> guy without b***s.
>
I wondered about that. People started posting *months* ago about making
fruit cakes. I've never made one but was always under the impression
they need to be made well ahead of time and soaked.

Jill

PING: Notbob
 

On 2014-12-25, jmcquown > wrote:

> Merry Christmas to you, too. Sorry about the fruit cake.

Not to worry. I'll get it. Pie crusts took me two yrs! ;)

nb

PING: Notbob
 

On 12/25/2014 10:37 AM, notbob wrote:
> On 2014-12-25, jmcquown > wrote:
>> Cleaned out some kitchen stuff yesterday. I've got a tube pan and a
>> bundt pan I'd planned to donate but...
>
> Thanks fer thinking of me, Jill, but I think I'll pass.
>
> My first attempt at fruitcake was not a thrilling success. Either I
> shorted the juices or the recipe I have has left out an important
> step, the one where a spirit like brandy or rum is added over a period
> of time. What's certain is, without some booze, this is one sad, dry,
> cake. My copy of the recipe has zero spices and booze. As it was,
> reminded me of those old fruitcake doorstop jokes.
>
> Thank you again and have a Merry Christmas.
>
> nb
>


nb, I am sorry your fruitcake did not turn out. BTW, I thought you made
this fruitcake, but I must have you confused with somebody else. This
one is my favorite, I believe.

Cherry Nut Cake

1 pound candied cherries, whole or chopped
1 pound pecans, chopped
1 pound dates, chopped
1/2 pound candied pineapple

Batter:
1 1/2 cups all purpose flour
4 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

Preheat oven to 325 degrees.

Mix fruits and nuts with 1/2 cup flour and toss. Beat eggs. Add sugar,
remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
mixture with batter. Mix well. Bake in a tube pan lined with parchment
paper. Bake for 90 minutes at 325 Degrees.

Becca

PING: Notbob
 

On 12/25/2014 1:19 PM, Becca EmaNymton wrote:
> On 12/25/2014 10:37 AM, notbob wrote:
>> On 2014-12-25, jmcquown > wrote:
>>> Cleaned out some kitchen stuff yesterday. I've got a tube pan and a
>>> bundt pan I'd planned to donate but...
>>
>> Thanks fer thinking of me, Jill, but I think I'll pass.
>>
>> My first attempt at fruitcake was not a thrilling success. Either I
>> shorted the juices or the recipe I have has left out an important
>> step, the one where a spirit like brandy or rum is added over a period
>> of time. What's certain is, without some booze, this is one sad, dry,
>> cake. My copy of the recipe has zero spices and booze. As it was,
>> reminded me of those old fruitcake doorstop jokes.
>>
>> Thank you again and have a Merry Christmas.
>>
>> nb
>>
>
>
> nb, I am sorry your fruitcake did not turn out. BTW, I thought you made
> this fruitcake, but I must have you confused with somebody else. This
> one is my favorite, I believe.
>
> Cherry Nut Cake
>
> 1 pound candied cherries, whole or chopped
> 1 pound pecans, chopped
> 1 pound dates, chopped
> 1/2 pound candied pineapple
>
> Batter:
> 1 1/2 cups all purpose flour
> 4 eggs
> 1 cup sugar
> 1/2 teaspoon salt
> 1 teaspoon baking powder
> 1/2 teaspoon cinnamon (optional)
>
> Preheat oven to 325 degrees.
>
> Mix fruits and nuts with 1/2 cup flour and toss. Beat eggs. Add sugar,
> remaining flour salt and baking powder. Beat slightly. Combine fruit-nut
> mixture with batter. Mix well. Bake in a tube pan lined with parchment
> paper. Bake for 90 minutes at 325 Degrees.
>
> Becca
>

It was whatever ChrisD's fruitcake recipe is. I didn't see the recipe
when he posted about it calling for a tube pan.

Jill

PING: Notbob
 

Sqwertz wrote:
>
> All that lead up to your pre-damned fruitcake and that's what you
> ended up with?

Great name for a recipe. Fruitcake of the Damned.