On 11/11/2015 7:51 AM, Dave Smith wrote:
> On 2015-11-11 6:52 AM, Cindy Hamilton wrote:
>> 'Do you all make these and give them to each other?' )
>>
>> That is funny. Most Americans' experience with fruitcake is this (or
>> something similar):
>>
>> <http://www.amazon.com/Fruit-Cake-Boxed-Claxton-Fruitcake/dp/B000YGMK1W/ref=pd_bxgy_325_img_2?ie=UTF8&refRID=152DFBXMGF7VK BRBWZ6K>
>>
>>
>> Those crummy things are often purchased as gifts for people one doesn't
>> know very well, or as hostess gifts when visiting at the holidays.
>
> Those things explain why so many people dislike fruitcake. Even the best
> ones aren't very good. They may look a bit like home made but they
> don't taste like it.
>
35+ years ago we had a neighbour who included jellybabies in the fruit mix.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On 11/11/2015 1:04 PM, graham wrote:
> On 11/11/2015 7:51 AM, Dave Smith wrote:
>> Those things explain why so many people dislike fruitcake. Even the best
>> ones aren't very good. They may look a bit like home made but they
>> don't taste like it.
>>
> 35+ years ago we had a neighbour who included jellybabies in the fruit mix.
>
Ick.

Sqwertz wrote:
> it all sucks.
Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
wrote:
>
>
> It always makes me smile when I read here that people have started making
> fruitcakes. Many years ago I was making mine, and an American said to me,
> 'Do you all make these and give them to each other?' )

In general, Americans don't like fruitcake and equivocate them with
doorstops. I like to make my own, so I can have more cake than
fruit... because that's the way I like it and I prefer the blonde
style over brunette. Unfortunately, I'm the only one in my family
that likes fruitcake so I'm left eating it on my own. As a result, I
don't make them anymore.

One thing I'd like to do someday is try fruitcake English style with a
slice of cheddar cheese.

--

sf

On Wed, 11 Nov 2015 14:50:44 -0000, "Ophelia" >
wrote:

> It seems such a waste of effort and good food.

You have to really, really, really want fruitcake to do it just for
yourself... and I'm just about there this year. YOLO

--

sf

On 11/11/2015 11:47 AM, S Viemeister wrote:
> On 11/11/2015 1:04 PM, graham wrote:
>> On 11/11/2015 7:51 AM, Dave Smith wrote:
>>> Those things explain why so many people dislike fruitcake. Even the best
>>> ones aren't very good. They may look a bit like home made but they
>>> don't taste like it.
>>>
>> 35+ years ago we had a neighbour who included jellybabies in the fruit
>> mix.
>>
> Ick.
>
She was a nurse and believing that fruits were good for the teeth, often
sent her kids to bed with half of a banana!!
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

"sf" > wrote in message
...
> On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
> wrote:
>>
>>
>> It always makes me smile when I read here that people have started making
>> fruitcakes. Many years ago I was making mine, and an American said to
>> me,
>> 'Do you all make these and give them to each other?' )
>
> In general, Americans don't like fruitcake and equivocate them with
> doorstops. I like to make my own, so I can have more cake than
> fruit... because that's the way I like it and I prefer the blonde
> style over brunette. Unfortunately, I'm the only one in my family
> that likes fruitcake so I'm left eating it on my own. As a result, I
> don't make them anymore.
>
> One thing I'd like to do someday is try fruitcake English style with a
> slice of cheddar cheese.

It is the only way I eat fruit cake.


--
http://www.helpforheroes.org.uk/shop/

On Wed, 11 Nov 2015 09:50:04 -0700, Janet B >
wrote:

>On Wed, 11 Nov 2015 13:45:08 -0000, "Ophelia" >
>wrote:
>
>
>snip
>>
>>I don't make them any more because we don't eat them now, but I used to make
>>Christmas cakes and Christmas puddings every three years. Full of alcohol
>>they store really well and are much better for it Always better the second
>>and third year <g>
>
>I used to make fruitcake and give them Then all the jokes about
>fruitcake started going the rounds, so I stopped. Then I made stollen
>and wasn't sure about their reception. I no longer make stollen. If
>I were to bake for us, I would start springerle and lebkuchen now and
>keep it all. I just don't bake sweets anymore (2009 was the last
>year) as we don't need the sugar or calories.
>Janet US

I used to make a large dark fruit cake for Xmas and it lasted almost
to Easter with David cutting himself a slab here and there!

On Wed, 11 Nov 2015 10:59:35 -0700, graham > wrote:

>On 11/11/2015 6:23 AM, wrote:
>> On Wed, 11 Nov 2015 07:56:57 -0500, Gary > wrote:
>>
>>> Cindy Hamilton wrote:
>>>>
>>>> I favor light fruitcake made with dried rather than candied fruit. I
>>>> haven't made any in more than a decade. Since fruitcake is such a
>>>> joke around here, I have a hard time getting people to take them,
>>>> even though they're quite tasty.
>>>
>>> I actually like the darn things. Good for a late night snack. No one I
>>> know makes them anymore to send so I just buy a tiny one at the
>>> grocery store each year. No booze in it.
>>
>> When you get it home, pierce with a skewer or toothpick and sprinkle
>> booze of your choice over it, wait a couple of days.
>>
>
>When I used to make xmas cakes (too calorific these days) I used these
>to inject Grand Marnier or Cognac into them:
>http://www.leevalley.com/en/wood/pag...at=1,110,42967
>Graham

Yeah, back in the day, I used to make fresh fruit salad and inject the
grapes with something. Pernod was good, or white wine. Red for dark
grapes. It sure spiced up the salad

On Wed, 11 Nov 2015 11:00:56 -0700, graham > wrote:

>On 11/11/2015 8:13 AM, wrote:
>> On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
>>
>>> wrote:
>>>>
>>>> When you get it home, pierce with a skewer or toothpick and sprinkle
>>>> booze of your choice over it, wait a couple of days.
>>>
>>> Problem is: I have NO booze of choice. I never drink any hard liquor.
>>> Would maybe an apple brandy work? That sounds doable.
>>
>> If you're a beer drinker, a nice stout would be excellent.
>>
>For fruit cakes, I soaked the fruit in sherry. For xmas puddings I used
>Guiness.
>Graham

I used to soak the fruit for 24 hours but also added more to the mix
then of course, fed the cakes from time to time in storage.

On Wed, 11 Nov 2015 10:54:07 -0800, sf > wrote:

>On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>wrote:
>>
>>
>> It always makes me smile when I read here that people have started making
>> fruitcakes. Many years ago I was making mine, and an American said to me,
>> 'Do you all make these and give them to each other?' )
>
>In general, Americans don't like fruitcake and equivocate them with
>doorstops. I like to make my own, so I can have more cake than
>fruit... because that's the way I like it and I prefer the blonde
>style over brunette. Unfortunately, I'm the only one in my family
>that likes fruitcake so I'm left eating it on my own. As a result, I
>don't make them anymore.
>
>One thing I'd like to do someday is try fruitcake English style with a
>slice of cheddar cheese.

There is not any cheddar that can live up to a good, well made dark
fruit cake. Might do with one of those 'light' fruit cakes you have
in the USA but not with dark fruit.

On 2015-11-11 11:35 AM, William wrote:
> On Tue, 10 Nov 2015 17:43:53 -0500, Dave Smith
> > wrote:
>
>> It's that time of year. It is a really crappy fall day here. That makes
>> it a good day to spend in the kitchen. It is also the time that we have
>> to start working on Christmas fruitcakes. We picked up the ingredients
>> for ours on the weekend. I made two batches today. I started one this
>> morning and it was done in time for me to get out to the gym for a
>> while. I came home, mixed up the second batch and got it into the oven.
>> It should be cooked soon. That gives it about 6 weeks to set up in time
>> for the holidays.
>
> Has anybody tried one of these:
> http://allrecipes.com/recipe/9319/white-fruit-cake/
>
>
> I tried some one time and it was much better than ordinary fruit
> cakes.
>


That is close to the one I make.

>

On 2015-11-11 11:50 AM, Janet B wrote:

> I used to make fruitcake and give them Then all the jokes about
> fruitcake started going the rounds, so I stopped.

That is why I give mine only to those who I know really like fruitcake.


> Then I made stollen
> and wasn't sure about their reception. I no longer make stollen. If
> I were to bake for us, I would start springerle and lebkuchen now and
> keep it all. I just don't bake sweets anymore (2009 was the last
> year) as we don't need the sugar or calories.

I have never had a home made Stollen. I like it, but I could see a lot
of people not liking it. It may or may not be an acquired taste. My best
friend was German and I had lots of it when I was a kid.

On 2015-11-11 12:41 PM, Brooklyn1 wrote:

> I've made excellent fruit cake using only dried figs. I also really
> love a good date nut loaf. My mom used to bake them in saved coffee
> cans... cut bottom lid and push out, round slices with cream cheese,
> can't stop eating.
>

We had lots of date nut loaf when I was a kid. It's probably 30-40 years
since the last time I had any. I used to like it.

On 2015-11-11 12:45 PM, Brooklyn1 wrote:

>> I plan to experiment soon with finding a good honey/bourbon bbq sauce.
>> I may or may not want to eliminate the alcohol content. I bought a
>> pint of the bourbon about a month ago but still haven't started the
>> experiments.
>
> They sell rum flavoring... a few drops in apple juice works.
>


Rum flavouring is disgusting, and it doesn't even taste like rum.

> wrote in message
news
> On Wed, 11 Nov 2015 10:54:07 -0800, sf > wrote:
>
>>On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>>wrote:
>>>
>>>
>>> It always makes me smile when I read here that people have started
>>> making
>>> fruitcakes. Many years ago I was making mine, and an American said to
>>> me,
>>> 'Do you all make these and give them to each other?' )
>>
>>In general, Americans don't like fruitcake and equivocate them with
>>doorstops. I like to make my own, so I can have more cake than
>>fruit... because that's the way I like it and I prefer the blonde
>>style over brunette. Unfortunately, I'm the only one in my family
>>that likes fruitcake so I'm left eating it on my own. As a result, I
>>don't make them anymore.
>>
>>One thing I'd like to do someday is try fruitcake English style with a
>>slice of cheddar cheese.
>
> There is not any cheddar that can live up to a good, well made dark
> fruit cake. Might do with one of those 'light' fruit cakes you have
> in the USA but not with dark fruit.

Oh I have cheese with any fruit cake. I never iced or marzipanned the
cakes, just almonds for decoration. Dundee cake!

--
http://www.helpforheroes.org.uk/shop/

On Wed, 11 Nov 2015 09:50:04 -0700, Janet B >
wrote:

> Then I made stollen
> and wasn't sure about their reception. I no longer make stollen.

Oh, I like stollen! Although fruitcake takes longer to make, I
thought it was fussier when I made it many moons ago. Maybe I'll have
a different attitude now what I'm comfortable with yeast dough.

--

sf

On Wednesday, November 11, 2015 at 10:35:44 AM UTC-6, BigC300 wrote:
>
> Has anybody tried one of these:
> http://allrecipes.com/recipe/9319/white-fruit-cake/
>
>
> I tried some one time and it was much better than ordinary fruit
> cakes.
>
> William
>
>
That's pretty much the recipe I use with the exception
of the orange juice. I do use orange extract though.

On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:

> wrote:
> >
> > When you get it home, pierce with a skewer or toothpick and sprinkle
> > booze of your choice over it, wait a couple of days.
>
> Problem is: I have NO booze of choice. I never drink any hard liquor.
> Would maybe an apple brandy work? That sounds doable.

Applejack is fine, Calvados is better.

--

sf

On Wed, 11 Nov 2015 11:00:56 -0700, graham > wrote:

> On 11/11/2015 8:13 AM, wrote:
> > On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
> >
> >> wrote:
> >>>
> >>> When you get it home, pierce with a skewer or toothpick and sprinkle
> >>> booze of your choice over it, wait a couple of days.
> >>
> >> Problem is: I have NO booze of choice. I never drink any hard liquor.
> >> Would maybe an apple brandy work? That sounds doable.
> >
> > If you're a beer drinker, a nice stout would be excellent.
> >
> For fruit cakes, I soaked the fruit in sherry. For xmas puddings I used
> Guiness.
> Graham

My personal choice for fruitcake is rum.

--

sf

On Wed, 11 Nov 2015 11:35:38 -0500, William > wrote:

> Has anybody tried one of these:
> http://allrecipes.com/recipe/9319/white-fruit-cake/
>
>
> I tried some one time and it was much better than ordinary fruit
> cakes.

That's the type I prefer and if I made this recipe I'd use even less
fruit/nuts than shown.

--

sf

On Wednesday, November 11, 2015 at 11:59:45 AM UTC-6, graham wrote:
>
> When I used to make xmas cakes (too calorific these days) I used these
> to inject Grand Marnier or Cognac into them:
> http://www.leevalley.com/en/wood/pag...at=1,110,42967
> Graham
>
>
I've got a metal baster that came with a large 'hypodermic'
needle; rhat would work, I'd think. I originally bought it
to use for rum cakes but the sugary syrup just wouldn't
co-operate when I used that syringe.

"sf" > wrote in message
...
> On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
> wrote:
>>
>>
>> It always makes me smile when I read here that people have started making
>> fruitcakes. Many years ago I was making mine, and an American said to
>> me,
>> 'Do you all make these and give them to each other?' )
>
> In general, Americans don't like fruitcake and equivocate them with
> doorstops. I like to make my own, so I can have more cake than
> fruit... because that's the way I like it and I prefer the blonde
> style over brunette. Unfortunately, I'm the only one in my family
> that likes fruitcake so I'm left eating it on my own. As a result, I
> don't make them anymore.
>
> One thing I'd like to do someday is try fruitcake English style with a
> slice of cheddar cheese.
>
> --
>
> sf

I usually make a couple of my deceased mother in laws recipe at Christmas.
They are white fruit cakes, with no citron and I like them a lot.

This is the recipe she used:

2 pounds butter at room temperature
4 cups sugar
12 eggs separated (save whites for later in recipe)
2 oz pure lemon extract
8 cups flour
2 pounds golden raisins
1 pound candied cherries (a combination of green and red looks pretty)
1 pound candied pineapple
2 lbs of walnuts or combination of nuts of choice

In large bowl cream butter and sugar until light, add beaten egg yolks a
little at a time.

Add flour one cup at a time until blended, then add lemon extract. Rough
chop fruit and nuts, lightly dust them with flour, and stir into mixture.
Don't use a mixer for this step or your mixture will turn color from the
cherries.

Beat egg whites until medium soft peak stage and carefully fold into
mixture.

Line loaf pans with double sheets of cut up brown grocery bag paper and
grease paper, this keeps the loaves from developing a crust and keeps them
light.

Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
toothpick comes out fairly clean when inserted in the middle. Don't
overcook.

Makes 6 loaves and recipe can easily be halved for smaller amount.

On Wed, 11 Nov 2015 15:07:26 -0500, Dave Smith
> wrote:

>On 2015-11-11 12:45 PM, Brooklyn1 wrote:
>
>>> I plan to experiment soon with finding a good honey/bourbon bbq sauce.
>>> I may or may not want to eliminate the alcohol content. I bought a
>>> pint of the bourbon about a month ago but still haven't started the
>>> experiments.
>>
>> They sell rum flavoring... a few drops in apple juice works.
>>
>
>
>Rum flavouring is disgusting, and it doesn't even taste like rum.

I second that.

On Wed, 11 Nov 2015 20:10:32 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
>news
>> On Wed, 11 Nov 2015 10:54:07 -0800, sf > wrote:
>>
>>>On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>>>wrote:
>>>>
>>>>
>>>> It always makes me smile when I read here that people have started
>>>> making
>>>> fruitcakes. Many years ago I was making mine, and an American said to
>>>> me,
>>>> 'Do you all make these and give them to each other?' )
>>>
>>>In general, Americans don't like fruitcake and equivocate them with
>>>doorstops. I like to make my own, so I can have more cake than
>>>fruit... because that's the way I like it and I prefer the blonde
>>>style over brunette. Unfortunately, I'm the only one in my family
>>>that likes fruitcake so I'm left eating it on my own. As a result, I
>>>don't make them anymore.
>>>
>>>One thing I'd like to do someday is try fruitcake English style with a
>>>slice of cheddar cheese.
>>
>> There is not any cheddar that can live up to a good, well made dark
>> fruit cake. Might do with one of those 'light' fruit cakes you have
>> in the USA but not with dark fruit.
>
>Oh I have cheese with any fruit cake. I never iced or marzipanned the
>cakes, just almonds for decoration. Dundee cake!

Dundee is fine for me, David liked the full deal with marzipan and
royal icing but cheese, nada, fruit cake in its own right.

> wrote in message
...
> On Wed, 11 Nov 2015 20:10:32 -0000, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
>>news
>>> On Wed, 11 Nov 2015 10:54:07 -0800, sf > wrote:
>>>
>>>>On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>>>>wrote:
>>>>>
>>>>>
>>>>> It always makes me smile when I read here that people have started
>>>>> making
>>>>> fruitcakes. Many years ago I was making mine, and an American said to
>>>>> me,
>>>>> 'Do you all make these and give them to each other?' )
>>>>
>>>>In general, Americans don't like fruitcake and equivocate them with
>>>>doorstops. I like to make my own, so I can have more cake than
>>>>fruit... because that's the way I like it and I prefer the blonde
>>>>style over brunette. Unfortunately, I'm the only one in my family
>>>>that likes fruitcake so I'm left eating it on my own. As a result, I
>>>>don't make them anymore.
>>>>
>>>>One thing I'd like to do someday is try fruitcake English style with a
>>>>slice of cheddar cheese.
>>>
>>> There is not any cheddar that can live up to a good, well made dark
>>> fruit cake. Might do with one of those 'light' fruit cakes you have
>>> in the USA but not with dark fruit.
>>
>>Oh I have cheese with any fruit cake. I never iced or marzipanned the
>>cakes, just almonds for decoration. Dundee cake!
>
> Dundee is fine for me, David liked the full deal with marzipan and
> royal icing but cheese, nada, fruit cake in its own right.

)

--
http://www.helpforheroes.org.uk/shop/

On 11/11/2015 1:38 PM, wrote:
> On Wednesday, November 11, 2015 at 11:59:45 AM UTC-6, graham wrote:
>>
>> When I used to make xmas cakes (too calorific these days) I used these
>> to inject Grand Marnier or Cognac into them:
>> http://www.leevalley.com/en/wood/pag...at=1,110,42967
>> Graham
>>
>>
> I've got a metal baster that came with a large 'hypodermic'
> needle; rhat would work, I'd think. I originally bought it
> to use for rum cakes but the sugary syrup just wouldn't
> co-operate when I used that syringe.
>
The trick is to start depressing the plunger/squeezing the bulb as you
penetrate the cake. Otherwise the needle gets plugged up.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On 11/11/2015 1:59 PM, wrote:
> On Wed, 11 Nov 2015 20:10:32 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> > wrote in message
>> news
>>> On Wed, 11 Nov 2015 10:54:07 -0800, sf > wrote:
>>>
>>>> On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>>>> wrote:
>>>>>
>>>>>
>>>>> It always makes me smile when I read here that people have started
>>>>> making
>>>>> fruitcakes. Many years ago I was making mine, and an American said to
>>>>> me,
>>>>> 'Do you all make these and give them to each other?' )
>>>>
>>>> In general, Americans don't like fruitcake and equivocate them with
>>>> doorstops. I like to make my own, so I can have more cake than
>>>> fruit... because that's the way I like it and I prefer the blonde
>>>> style over brunette. Unfortunately, I'm the only one in my family
>>>> that likes fruitcake so I'm left eating it on my own. As a result, I
>>>> don't make them anymore.
>>>>
>>>> One thing I'd like to do someday is try fruitcake English style with a
>>>> slice of cheddar cheese.
>>>
>>> There is not any cheddar that can live up to a good, well made dark
>>> fruit cake. Might do with one of those 'light' fruit cakes you have
>>> in the USA but not with dark fruit.
>>
>> Oh I have cheese with any fruit cake. I never iced or marzipanned the
>> cakes, just almonds for decoration. Dundee cake!
>
> Dundee is fine for me, David liked the full deal with marzipan and
> royal icing but cheese, nada, fruit cake in its own right.
>
I disliked the strongly flavoured marzipan that used to be put on xmas
cakes in the UK. I make my own without the almond essence.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On 11/11/2015 1:55 PM, Cheri wrote:
>
> "sf" > wrote in message
> ...
>> On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>> wrote:
>>>
>>>
>>> It always makes me smile when I read here that people have started
>>> making
>>> fruitcakes. Many years ago I was making mine, and an American said
>>> to me,
>>> 'Do you all make these and give them to each other?' )
>>
>> In general, Americans don't like fruitcake and equivocate them with
>> doorstops. I like to make my own, so I can have more cake than
>> fruit... because that's the way I like it and I prefer the blonde
>> style over brunette. Unfortunately, I'm the only one in my family
>> that likes fruitcake so I'm left eating it on my own. As a result, I
>> don't make them anymore.
>>
>> One thing I'd like to do someday is try fruitcake English style with a
>> slice of cheddar cheese.
>>
>> --
>>
>> sf
>
> I usually make a couple of my deceased mother in laws recipe at
> Christmas. They are white fruit cakes, with no citron and I like them a
> lot.
>
> This is the recipe she used:
>
> 2 pounds butter at room temperature
> 4 cups sugar
> 12 eggs separated (save whites for later in recipe)
> 2 oz pure lemon extract
> 8 cups flour
> 2 pounds golden raisins
> 1 pound candied cherries (a combination of green and red looks pretty)
> 1 pound candied pineapple
> 2 lbs of walnuts or combination of nuts of choice
>
> In large bowl cream butter and sugar until light, add beaten egg yolks a
> little at a time.
>
> Add flour one cup at a time until blended, then add lemon extract. Rough
> chop fruit and nuts, lightly dust them with flour, and stir into mixture.
> Don't use a mixer for this step or your mixture will turn color from the
> cherries.
>
> Beat egg whites until medium soft peak stage and carefully fold into
> mixture.
>
That's an intriguing idea!
Graham


--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On Wed, 11 Nov 2015 14:16:33 -0700, graham > wrote:

>On 11/11/2015 1:59 PM, wrote:
>> On Wed, 11 Nov 2015 20:10:32 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> > wrote in message
>>> news >>>> On Wed, 11 Nov 2015 10:54:07 -0800, sf > wrote:
>>>>
>>>>> On Wed, 11 Nov 2015 10:13:40 -0000, "Ophelia" >
>>>>> wrote:
>>>>>>
>>>>>>
>>>>>> It always makes me smile when I read here that people have started
>>>>>> making
>>>>>> fruitcakes. Many years ago I was making mine, and an American said to
>>>>>> me,
>>>>>> 'Do you all make these and give them to each other?' )
>>>>>
>>>>> In general, Americans don't like fruitcake and equivocate them with
>>>>> doorstops. I like to make my own, so I can have more cake than
>>>>> fruit... because that's the way I like it and I prefer the blonde
>>>>> style over brunette. Unfortunately, I'm the only one in my family
>>>>> that likes fruitcake so I'm left eating it on my own. As a result, I
>>>>> don't make them anymore.
>>>>>
>>>>> One thing I'd like to do someday is try fruitcake English style with a
>>>>> slice of cheddar cheese.
>>>>
>>>> There is not any cheddar that can live up to a good, well made dark
>>>> fruit cake. Might do with one of those 'light' fruit cakes you have
>>>> in the USA but not with dark fruit.
>>>
>>> Oh I have cheese with any fruit cake. I never iced or marzipanned the
>>> cakes, just almonds for decoration. Dundee cake!
>>
>> Dundee is fine for me, David liked the full deal with marzipan and
>> royal icing but cheese, nada, fruit cake in its own right.
>>
>I disliked the strongly flavoured marzipan that used to be put on xmas
>cakes in the UK. I make my own without the almond essence.
>Graham

I just didn't care for it either, so put it on for David then left it
and just ate the cake for me.

In article >,
says...
>
> On Tue, 10 Nov 2015 21:40:00 -0800 (PST), "
> > wrote:
>
> >On Tuesday, November 10, 2015 at 4:43:57 PM UTC-6, Dave Smith wrote:
> >>
> >> It's that time of year. It is a really crappy fall day here. That makes
> >> it a good day to spend in the kitchen. It is also the time that we have
> >> to start working on Christmas fruitcakes. We picked up the ingredients
> >> for ours on the weekend. I made two batches today. I started one this
> >> morning and it was done in time for me to get out to the gym for a
> >> while. I came home, mixed up the second batch and got it into the oven.
> >> It should be cooked soon. That gives it about 6 weeks to set up in time
> >> for the holidays.
> >>
> >>
> >I have 4 or 5 in the freezer and they should be soaked,
> >just not sure what to soak them in. I don't want a
> >strong alcohol taste.
>
> If they are dark fruit cake, they should not be in suspended animation
> in the freezer. They have to be at room temperature to 'mature'.

+ 99

Janet UK

Dave Smith wrote in rec.food.cooking:

> On 2015-11-11 12:41 PM, Brooklyn1 wrote:
>
> > I've made excellent fruit cake using only dried figs. I also really
> > love a good date nut loaf. My mom used to bake them in saved coffee
> > cans... cut bottom lid and push out, round slices with cream cheese,
> > can't stop eating.
> >
>
> We had lots of date nut loaf when I was a kid. It's probably 30-40
> years since the last time I had any. I used to like it.

Oh I loved those! Mom got them in a can and we'd open both ends, push
it out and nibble slices with cream cheese.



--

I would use an orange or other fruit liqueur....but I don't like any
Alcohol in the plum pudding (not fruitcake) I make, and don't eat
fruitcake because it usually has tree nuts, which I am allergic to.

N.

On 11/10/2015 5:56 PM, wrote:

> You better be careful, I mentioned I was making mincemeat a couple of
> weeks ago and Kuthe came out with a diatribe about China, Walmart,
> mammon.

Who in the hell cares what that loony bin has to say?

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Cheryl

On Wednesday, November 11, 2015 at 4:00:18 PM UTC-6, Janet wrote:
>
> In article >,
> says...
> >
> > >I have 4 or 5 in the freezer and they should be soaked,
> > >just not sure what to soak them in. I don't want a
> > >strong alcohol taste.
> >
> > If they are dark fruit cake, they should not be in suspended animation
> > in the freezer. They have to be at room temperature to 'mature'.
>
> + 99
>
> Janet UK
>
>
No, these are white fruitcakes.

On Wednesday, November 11, 2015 at 7:17:40 PM UTC-6, Nancy2 wrote:
>
> I would use an orange or other fruit liqueur....but I don't like any
> Alcohol in the plum pudding (not fruitcake) I make, and don't eat
> fruitcake because it usually has tree nuts, which I am allergic to.
>
> N.
>
>
How does triple sec sound?? It's an orange liqueur and
should I dilute it??

On Wed, 11 Nov 2015 12:41:28 -0500, Brooklyn1
> wrote:

snip
>
>I've made excellent fruit cake using only dried figs. I also really
>love a good date nut loaf. My mom used to bake them in saved coffee
>cans... cut bottom lid and push out, round slices with cream cheese,
>can't stop eating.

I make Boston Brown Bread in coffee cans. I have 3 1-pound Chock Full
O Nuts cans. I haven't removed the bottom. A knife slipped between
the can and bread will loosen the baked bread.
Janet US

On Wed, 11 Nov 2015 12:27:58 -0800, sf > wrote:

>On Wed, 11 Nov 2015 09:50:04 -0700, Janet B >
>wrote:
>
>> Then I made stollen
>> and wasn't sure about their reception. I no longer make stollen.
>
>Oh, I like stollen! Although fruitcake takes longer to make, I
>thought it was fussier when I made it many moons ago. Maybe I'll have
>a different attitude now what I'm comfortable with yeast dough.

Although basically the same thing, there are several different ways to
go about putting one together. You might want to check the Web to see
which way you want to go. I like a stronger dough with a light
texture/ I don't do a roll of marzipan in the length of the stollen.
Janet US

On Wed, 11 Nov 2015 17:17:37 -0800 (PST), Nancy2
> wrote:

>I would use an orange or other fruit liqueur....but I don't like any
>Alcohol in the plum pudding (not fruitcake) I make, and don't eat
>fruitcake because it usually has tree nuts, which I am allergic to.
>
>N.

The pud definitely needs alcohol, else how is it going to light
properly for serving?

> wrote in message
...
> On Wed, 11 Nov 2015 17:17:37 -0800 (PST), Nancy2
> > wrote:
>
>>I would use an orange or other fruit liqueur....but I don't like any
>>Alcohol in the plum pudding (not fruitcake) I make, and don't eat
>>fruitcake because it usually has tree nuts, which I am allergic to.
>>
>>N.
>
> The pud definitely needs alcohol, else how is it going to light
> properly for serving?

Good point)

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