I made mine today. I went out yesterday and got the raisins, glazed red
and green cherries, pineapple, eggs, butter, flour..... I got up this
morning and set the two pounds of butter out to soften up and mid
morning I got started. Things seemed to work smoothly.

After I put the first batch into the oven and started preparing the
second batch I realized that I had forgotten to add the vanilla in the
first batch. Perhaps it will not be a big a problem. I always douse the
cakes with a lot of brandy. I am thinking that I can add some vanilla to
the brandy that I use on the first batch of four cakes. It will be
wrapped up and put into the freezer for a month and a half. The way I
see it is that if that 6 weeks is enough time for the brandy to permeate
the cake, then it should be able to infuse the entire cake(s) with the
vanilla.


At any rate, that is my first foray into Christmas baking. I need to get
some more butter and work on shortbread, which also needs time to
develop good taste and texture. One of these days I will pick up some
mincemeat and make a few dozen tarts.

On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half. The way I
> see it is that if that 6 weeks is enough time for the brandy to permeate
> the cake, then it should be able to infuse the entire cake(s) with the
> vanilla.
>
>
> At any rate, that is my first foray into Christmas baking. I need to get
> some more butter and work on shortbread, which also needs time to
> develop good taste and texture. One of these days I will pick up some
> mincemeat and make a few dozen tarts.

I used to make fruitcake with my mom. It was the only activity that we did together. These days I don't make fruitcake but I'm glad that I got to spend that time with my mom because it was our time exclusively.

dsi1 wrote:
>
>I used to make fruitcake with my mom. It was the only activity that we did together.
>These days I don't make fruitcake but I'm glad that I got to spend that time with
>my mom because it was our time exclusively.

That's very weird, are you certain that was your mother... I did more
activities with my mom than I can think of all at once... we cooked
many things together practically every day, we'd go out to eat
together, we went to movies together, we visited lots of museums,
zoos, and botanical gardens, and a lot more together, broadway shows,
concerts, even the planetarium. Are you saying you didn't watch TV
with your mom... who helped with your school homework? For as far
back as I can remember my mome read to me every night, she taught me
to read, by the time I was three years old I was reading at today's
high school level. In 1949 my mom bought me a complete 24 volume set
of Britannica, before I was ten years old I read every word cover to
cover, including the atlas.

On Thursday, November 10, 2016 at 4:11:39 PM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >
> >I used to make fruitcake with my mom. It was the only activity that we did together.
> >These days I don't make fruitcake but I'm glad that I got to spend that time with
> >my mom because it was our time exclusively.
>
> That's very weird, are you certain that was your mother... I did more
> activities with my mom than I can think of all at once... we cooked
> many things together practically every day, we'd go out to eat
> together, we went to movies together, we visited lots of museums,
> zoos, and botanical gardens, and a lot more together, broadway shows,
> concerts, even the planetarium. Are you saying you didn't watch TV
> with your mom... who helped with your school homework? For as far
> back as I can remember my mome read to me every night, she taught me
> to read, by the time I was three years old I was reading at today's
> high school level. In 1949 my mom bought me a complete 24 volume set
> of Britannica, before I was ten years old I read every word cover to
> cover, including the atlas.

Obviously, we did other things together. Baking the fruitcake was special. Other than that, I don't really remember much about my childhood.

In article >, dsi1
says...
>
> On Thursday, November 10, 2016 at 4:11:39 PM UTC-10, Brooklyn1 wrote:
> > dsi1 wrote:
> > >
> > >I used to make fruitcake with my mom. It was the only activity that we did together.
> > >These days I don't make fruitcake but I'm glad that I got to spend that time with
> > >my mom because it was our time exclusively.
> >
> > That's very weird, are you certain that was your mother... I did more
> > activities with my mom than I can think of all at once... we cooked
> > many things together practically every day, we'd go out to eat
> > together, we went to movies together, we visited lots of museums,
> > zoos, and botanical gardens, and a lot more together, broadway shows,
> > concerts, even the planetarium. Are you saying you didn't watch TV
> > with your mom... who helped with your school homework? For as far
> > back as I can remember my mome read to me every night, she taught me
> > to read, by the time I was three years old I was reading at today's
> > high school level. In 1949 my mom bought me a complete 24 volume set
> > of Britannica, before I was ten years old I read every word cover to
> > cover, including the atlas.
>
> Obviously, we did other things together. Baking the fruitcake was special. Other than that, I don't really remember much about my childhood.

What a clash of personalities! One's a genius the likes of which the
world has never seen before and the other one spent his entire childhood
baking fruitcakes.

dsi1 wrote:
>Brooklyn1 wrote:
>> dsi1 wrote:
>> >
>> >I used to make fruitcake with my mom. It was the only activity that we did together.
>> >These days I don't make fruitcake but I'm glad that I got to spend that time with
>> >my mom because it was our time exclusively.
>>
>> That's very weird, are you certain that was your mother... I did more
>> activities with my mom than I can think of all at once... we cooked
>> many things together practically every day, we'd go out to eat
>> together, we went to movies together, we visited lots of museums,
>> zoos, and botanical gardens, and a lot more together, broadway shows,
>> concerts, even the planetarium. Are you saying you didn't watch TV
>> with your mom... who helped with your school homework? For as far
>> back as I can remember my mome read to me every night, she taught me
>> to read, by the time I was three years old I was reading at today's
>> high school level. In 1949 my mom bought me a complete 24 volume set
>> of Britannica, before I was ten years old I read every word cover to
>> cover, including the atlas.
>
>I don't really remember much about my childhood.

How sad... perhaps your childhood was so reprehensible that you coped
by blocking it out... you probably spent your childhood hidden away in
a tiny basement/attic room.

On Friday, November 11, 2016 at 7:17:18 AM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >Brooklyn1 wrote:
> >> dsi1 wrote:
> >> >
> >> >I used to make fruitcake with my mom. It was the only activity that we did together.
> >> >These days I don't make fruitcake but I'm glad that I got to spend that time with
> >> >my mom because it was our time exclusively.
> >>
> >> That's very weird, are you certain that was your mother... I did more
> >> activities with my mom than I can think of all at once... we cooked
> >> many things together practically every day, we'd go out to eat
> >> together, we went to movies together, we visited lots of museums,
> >> zoos, and botanical gardens, and a lot more together, broadway shows,
> >> concerts, even the planetarium. Are you saying you didn't watch TV
> >> with your mom... who helped with your school homework? For as far
> >> back as I can remember my mome read to me every night, she taught me
> >> to read, by the time I was three years old I was reading at today's
> >> high school level. In 1949 my mom bought me a complete 24 volume set
> >> of Britannica, before I was ten years old I read every word cover to
> >> cover, including the atlas.
> >
> >I don't really remember much about my childhood.
>
> How sad... perhaps your childhood was so reprehensible that you coped
> by blocking it out... you probably spent your childhood hidden away in
> a tiny basement/attic room.

If you ask me, a person's childhood is not important. What's important is a person's character in the here and now. What should make you sad is a person that has to cook up an imaginary scenario about other's people's childhood in order to make them feel better about themselves.

"dsi1" wrote in message
...

On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half. The way I
> see it is that if that 6 weeks is enough time for the brandy to permeate
> the cake, then it should be able to infuse the entire cake(s) with the
> vanilla.
>
>
> At any rate, that is my first foray into Christmas baking. I need to get
> some more butter and work on shortbread, which also needs time to
> develop good taste and texture. One of these days I will pick up some
> mincemeat and make a few dozen tarts.

I used to make fruitcake with my mom. It was the only activity that we did
together. These days I don't make fruitcake but I'm glad that I got to spend
that time with my mom because it was our time exclusively.

=======

Lovely When I was very small I used to kneel on chair up to the table to
help my Grandma prepare fruit for pies.

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

On Thursday, November 10, 2016 at 11:31:06 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half. The way I
> > see it is that if that 6 weeks is enough time for the brandy to permeate
> > the cake, then it should be able to infuse the entire cake(s) with the
> > vanilla.
> >
> >
> > At any rate, that is my first foray into Christmas baking. I need to get
> > some more butter and work on shortbread, which also needs time to
> > develop good taste and texture. One of these days I will pick up some
> > mincemeat and make a few dozen tarts.
>
> I used to make fruitcake with my mom. It was the only activity that we did
> together. These days I don't make fruitcake but I'm glad that I got to spend
> that time with my mom because it was our time exclusively.
>
> =======
>
> Lovely When I was very small I used to kneel on chair up to the table to
> help my Grandma prepare fruit for pies.
>
> --
> http://www.helpforheroes.org.uk

I used to do that with my aunties and grandma when they prepared foods for parties. One of my aunties had an okazuya and I would watch her make sushi rice for maki and cone sushi. My uncle owned a lunchwagon and I remember him preparing beef cutlets. He would lightly tap the meat with a glass into cracker crumbs which were in aluminum pans. I can still hear that crunch-crunch sound it would make.

"dsi1" wrote in message
...

On Thursday, November 10, 2016 at 11:31:06 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half. The way I
> > see it is that if that 6 weeks is enough time for the brandy to permeate
> > the cake, then it should be able to infuse the entire cake(s) with the
> > vanilla.
> >
> >
> > At any rate, that is my first foray into Christmas baking. I need to get
> > some more butter and work on shortbread, which also needs time to
> > develop good taste and texture. One of these days I will pick up some
> > mincemeat and make a few dozen tarts.
>
> I used to make fruitcake with my mom. It was the only activity that we did
> together. These days I don't make fruitcake but I'm glad that I got to
> spend
> that time with my mom because it was our time exclusively.
>
> =======
>
> Lovely When I was very small I used to kneel on chair up to the table
> to
> help my Grandma prepare fruit for pies.
>
> --
> http://www.helpforheroes.org.uk

I used to do that with my aunties and grandma when they prepared foods for
parties. One of my aunties had an okazuya and I would watch her make sushi
rice for maki and cone sushi. My uncle owned a lunchwagon and I remember him
preparing beef cutlets. He would lightly tap the meat with a glass into
cracker crumbs which were in aluminum pans. I can still hear that
crunch-crunch sound it would make.

=================

Wonderful memories ...

btw I had to look up 'okazuka' but I guess you knew that)

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

On 11/10/2016 2:56 PM, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half.

There's absolutely no need to freeze the cakes. I have always stored
mine in a cool cupboard in the basement. All that sugar and brandy will
prevent mould.

"graham" wrote in message news
On 11/10/2016 2:56 PM, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half.

There's absolutely no need to freeze the cakes. I have always stored
mine in a cool cupboard in the basement. All that sugar and brandy will
prevent mould.

===

+1 Plus it allows them to mellow beautifully.

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

On Fri, 11 Nov 2016 09:34:24 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
>There's absolutely no need to freeze the cakes. I have always stored
>mine in a cool cupboard in the basement. All that sugar and brandy will
>prevent mould.
>
>===
>
>+1 Plus it allows them to mellow beautifully.

The best we ever had were three years old. I had made them and we
moved, stuff went into storage while we went off to foreign parts and
when we came back they came home with the furniture and we ate and
thoroughly enjoyed.

I planned then to bake enough the next year that I could get ahead and
bake for three years distant, but with kids etc it never did happen.

wrote in message ...

On Fri, 11 Nov 2016 09:34:24 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
>There's absolutely no need to freeze the cakes. I have always stored
>mine in a cool cupboard in the basement. All that sugar and brandy will
>prevent mould.
>
>===
>
>+1 Plus it allows them to mellow beautifully.

The best we ever had were three years old. I had made them and we
moved, stuff went into storage while we went off to foreign parts and
when we came back they came home with the furniture and we ate and
thoroughly enjoyed.

I planned then to bake enough the next year that I could get ahead and
bake for three years distant, but with kids etc it never did happen.

================

Quite so) They don't need a cold storage area either. That is how I made
our fruit cakes. Baked one year for one or two years hence. We never ate
the cakes made that year.

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

On 11/11/2016 2:34 AM, Ophelia wrote:
> "graham" wrote in message news > On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.
>
> ===
>
> +1 Plus it allows them to mellow beautifully.
>
One year I baked about 8 cakes for presents and sent a couple to my
parents and sister in the UK, the long surface postage giving them time
to mature. That was in the days when our postage rates were reasonable.
I also used a hypodermic to inject them with Grand Marnier:-)

"graham" wrote in message news
On 11/11/2016 2:34 AM, Ophelia wrote:
> "graham" wrote in message news > On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.
>
> ===
>
> +1 Plus it allows them to mellow beautifully.
>
One year I baked about 8 cakes for presents and sent a couple to my
parents and sister in the UK, the long surface postage giving them time
to mature. That was in the days when our postage rates were reasonable.
I also used a hypodermic to inject them with Grand Marnier:-)

=============

LOL same here but I always used rum)




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

On Fri, 11 Nov 2016 14:05:23 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/11/2016 2:34 AM, Ophelia wrote:
>> "graham" wrote in message news >> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>> I made mine today. I went out yesterday and got the raisins, glazed red
>>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>>> morning and set the two pounds of butter out to soften up and mid
>>> morning I got started. Things seemed to work smoothly.
>>>
>>> After I put the first batch into the oven and started preparing the
>>> second batch I realized that I had forgotten to add the vanilla in the
>>> first batch. Perhaps it will not be a big a problem. I always douse the
>>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>>> the brandy that I use on the first batch of four cakes. It will be
>>> wrapped up and put into the freezer for a month and a half.
>>
>> There's absolutely no need to freeze the cakes. I have always stored
>> mine in a cool cupboard in the basement. All that sugar and brandy will
>> prevent mould.
>>
>> ===
>>
>> +1 Plus it allows them to mellow beautifully.
>>
>One year I baked about 8 cakes for presents and sent a couple to my
>parents and sister in the UK, the long surface postage giving them time
>to mature. That was in the days when our postage rates were reasonable.
>I also used a hypodermic to inject them with Grand Marnier:-)
>
>=============
>
>LOL same here but I always used rum)

I like rum too, or brandy. I don't make one anymore as I would eat it
I have an arrangement with a friend, I knit a mouse that I stuff
with home grown catnip for his cat and he gives me an individual dark
fruit cake.

Ophelia wrote:
>
> "graham" wrote in message news >
> On 11/11/2016 2:34 AM, Ophelia wrote:
> > "graham" wrote in message news > > On 11/10/2016 2:56 PM, Dave Smith wrote:
> >> I made mine today. I went out yesterday and got the raisins, glazed red
> >> and green cherries, pineapple, eggs, butter, flour..... I got up this
> >> morning and set the two pounds of butter out to soften up and mid
> >> morning I got started. Things seemed to work smoothly.
> >>
> >> After I put the first batch into the oven and started preparing the
> >> second batch I realized that I had forgotten to add the vanilla in the
> >> first batch. Perhaps it will not be a big a problem. I always douse the
> >> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> >> the brandy that I use on the first batch of four cakes. It will be
> >> wrapped up and put into the freezer for a month and a half.
> >
> > There's absolutely no need to freeze the cakes. I have always stored
> > mine in a cool cupboard in the basement. All that sugar and brandy will
> > prevent mould.
> >
> > ===
> >
> > +1 Plus it allows them to mellow beautifully.
> >
> One year I baked about 8 cakes for presents and sent a couple to my
> parents and sister in the UK, the long surface postage giving them time
> to mature. That was in the days when our postage rates were reasonable.
> I also used a hypodermic to inject them with Grand Marnier:-)
>
> =============
>
> LOL same here but I always used rum)

I actually do like them but no one I know makes them homemade. I have to
settle with a store-bought one each year (good) but surely no alcohol in
them. Rum doesn't sound so great to me but bourbon and even better a
good brandy sounds good.

I wonder if I can buy a store brand fruit cake, then pour some bourbon
or brandy on it to age for a month or so? Would that work?

On Thursday, November 10, 2016 at 6:49:05 PM UTC-5, graham wrote:
> On 11/10/2016 2:56 PM, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.

Not everybody's basement is cool. Mine is the same 21.6 C as the
rest of the house. It might be a little cooler in January after
the ground freezes, but not right now.

Cindy Hamilton

In article >, says...
>
> On 11/10/2016 2:56 PM, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.

+1. Just wrap it in greaseproof paper inside a cake tin.
It takes several weeks for the flavours to develop. Every so often
you can open it up and dribble on a bit more brandy.

Janet UK

Janet wrote:
>
> +1. Just wrap it in greaseproof paper inside a cake tin.
> It takes several weeks for the flavours to develop. Every so often
> you can open it up and dribble on a bit more brandy.

Thanks for the advice. I'll probably buy one this year and try to
enhance it with apple brandy.

We have different terms in USA vs UK. Just what is "greaseproop paper"
to you. Have a brand name?

I'm thinking "wax paper" or even aluminium foil. (?)

On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:

>Janet wrote:
>>
>> +1. Just wrap it in greaseproof paper inside a cake tin.
>> It takes several weeks for the flavours to develop. Every so often
>> you can open it up and dribble on a bit more brandy.
>
>Thanks for the advice. I'll probably buy one this year and try to
>enhance it with apple brandy.
>
>We have different terms in USA vs UK. Just what is "greaseproop paper"
>to you. Have a brand name?
>
>I'm thinking "wax paper" or even aluminium foil. (?)

yes. wax paper would be the U.S. equivalent
Janet US

On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
> On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
>
>> Janet wrote:
>>>
>>> +1. Just wrap it in greaseproof paper inside a cake tin.
>>> It takes several weeks for the flavours to develop. Every so often
>>> you can open it up and dribble on a bit more brandy.
>>
>> Thanks for the advice. I'll probably buy one this year and try to
>> enhance it with apple brandy.
>>
>> We have different terms in USA vs UK. Just what is "greaseproop paper"
>> to you. Have a brand name?
>>
>> I'm thinking "wax paper" or even aluminium foil. (?)
>
> yes. wax paper would be the U.S. equivalent
> Janet US
>
But UK greaseproof paper is not waxed. It is like what is usually sold
here as "parchment paper" but it is not non-stick.

Gary wrote:
>Janet wrote:
>>
>> +1. Just wrap it in greaseproof paper inside a cake tin.
>> It takes several weeks for the flavours to develop. Every so often
>> you can open it up and dribble on a bit more brandy.
>
>We have different terms in USA vs UK. Just what is "greaseproop paper"
>to you.

Greasproop paper is used for lining ferret litter pans.

On 11/12/2016 3:20 PM, Gary wrote:
> Janet wrote:
>>
>> +1. Just wrap it in greaseproof paper inside a cake tin.
>> It takes several weeks for the flavours to develop. Every so often
>> you can open it up and dribble on a bit more brandy.
>
> Thanks for the advice. I'll probably buy one this year and try to
> enhance it with apple brandy.
>
> We have different terms in USA vs UK. Just what is "greaseproop paper"
> to you. Have a brand name?
>
> I'm thinking "wax paper" or even aluminium foil. (?)
>
I'd use baking parchment.

On Thu, 10 Nov 2016 16:56:20 -0500, Dave Smith
> wrote:

>I made mine today. I went out yesterday and got the raisins, glazed red
>and green cherries, pineapple, eggs, butter, flour..... I got up this
>morning and set the two pounds of butter out to soften up and mid
>morning I got started. Things seemed to work smoothly.
>
>After I put the first batch into the oven and started preparing the
>second batch I realized that I had forgotten to add the vanilla in the
>first batch. Perhaps it will not be a big a problem. I always douse the
>cakes with a lot of brandy. I am thinking that I can add some vanilla to
>the brandy that I use on the first batch of four cakes. It will be
>wrapped up and put into the freezer for a month and a half. The way I
>see it is that if that 6 weeks is enough time for the brandy to permeate
>the cake, then it should be able to infuse the entire cake(s) with the
>vanilla.
>
>
>At any rate, that is my first foray into Christmas baking. I need to get
>some more butter and work on shortbread, which also needs time to
>develop good taste and texture. One of these days I will pick up some
>mincemeat and make a few dozen tarts.

What, no glace'd citron, no nuts (I like toasted hazel nuts), no
chopped dates? I like to drench my fruit cakes with Southern Comfort.
Rather than one large fruit cake I bake them in jumbo muffin tins or
Nordicware mini Bundt cake pans, then because they are not those huge
anchors people who claim they don't like fruit cake actually eat them.

On 11/10/2016 4:56 PM, Dave Smith wrote:

> wrapped up and put into the freezer for a month and a half. The way I
> see it is that if that 6 weeks is enough time for the brandy to permeate
> the cake, then it should be able to infuse the entire cake(s) with the
> vanilla.

I'm sure it will be just fine. I like a boozey fruitcake. I haven't
had that in a long time.

> At any rate, that is my first foray into Christmas baking. I need to get
> some more butter and work on shortbread, which also needs time to
> develop good taste and texture.

You mean you bake them and store the shortbread? Or freeze the dough.
I'm guessing the first but it seems a long time to store cookies.

nancy

On 2016-11-10 7:47 PM, Nancy Young wrote:
> On 11/10/2016 4:56 PM, Dave Smith wrote:
>
>> wrapped up and put into the freezer for a month and a half. The way I
>> see it is that if that 6 weeks is enough time for the brandy to permeate
>> the cake, then it should be able to infuse the entire cake(s) with the
>> vanilla.
>
> I'm sure it will be just fine. I like a boozey fruitcake. I haven't
> had that in a long time.
>

It worked out. The 2 tsp vanilla extract I forgot to add to the batter
was added to the brandy. I doused it and let it sit for a while. While I
was wrapping it up I cut off a sliver of cake and tried it. It was good.
I was impressed, because fresh made light fruitcake is usually
disappointing. It needs to sit for at least few weeks.


>> At any rate, that is my first foray into Christmas baking. I need to get
>> some more butter and work on shortbread, which also needs time to
>> develop good taste and texture.
>
> You mean you bake them and store the shortbread? Or freeze the dough.
> I'm guessing the first but it seems a long time to store cookies.

I usually make the shortcake a few weeks before Christmas. Like
fruitcake, it improves with age and freezing for a few weeks works great.

On 11/10/2016 9:41 PM, Dave Smith wrote:
> On 2016-11-10 7:47 PM, Nancy Young wrote:

>> I'm sure it will be just fine. I like a boozey fruitcake. I haven't
>> had that in a long time.
>>
>
> It worked out. The 2 tsp vanilla extract I forgot to add to the batter
> was added to the brandy. I doused it and let it sit for a while. While I
> was wrapping it up I cut off a sliver of cake and tried it. It was good.

Cool. It's a lot of work for it to come out less that perfect because
you forgot one thing.

> I was impressed, because fresh made light fruitcake is usually
> disappointing. It needs to sit for at least few weeks.

I love fruitcake but I never make it. I am, however, getting closer
to being able to try scones.

>>> At any rate, that is my first foray into Christmas baking. I need to get
>>> some more butter and work on shortbread, which also needs time to
>>> develop good taste and texture.
>>
>> You mean you bake them and store the shortbread? Or freeze the dough.
>> I'm guessing the first but it seems a long time to store cookies.
>
> I usually make the shortcake a few weeks before Christmas. Like
> fruitcake, it improves with age and freezing for a few weeks works great.

That's interesting, I'll have to give it a try.

nancy

On Thu, 10 Nov 2016 16:56:20 -0500, Dave Smith
> wrote:

>I made mine today. I went out yesterday and got the raisins, glazed red
>and green cherries, pineapple, eggs, butter, flour..... I got up this
>morning and set the two pounds of butter out to soften up and mid
>morning I got started. Things seemed to work smoothly.
>
>After I put the first batch into the oven and started preparing the
>second batch I realized that I had forgotten to add the vanilla in the
>first batch. Perhaps it will not be a big a problem. I always douse the
>cakes with a lot of brandy. I am thinking that I can add some vanilla to
>the brandy that I use on the first batch of four cakes. It will be
>wrapped up and put into the freezer for a month and a half. The way I
>see it is that if that 6 weeks is enough time for the brandy to permeate
>the cake, then it should be able to infuse the entire cake(s) with the
>vanilla.
>
>
>At any rate, that is my first foray into Christmas baking. I need to get
>some more butter and work on shortbread, which also needs time to
>develop good taste and texture. One of these days I will pick up some
>mincemeat and make a few dozen tarts.

If you are using brandy, don't freeze the fruitcake. Actually, if the
fruit to batter ratio is like most fruit cake, there is no need to
freeze unless you are planing to store the fruitcake for months and
months. Fruitcake is a method used by people in times gone by to
preserve the harvest. Just keep the fruitcake wrapped tightly in a
dark and cool place. The flavors blend and age better that way.
Janet US

On 2016-11-11 12:20 PM, U.S. Janet B. wrote:
> On Thu, 10 Nov 2016 16:56:20 -0500, Dave Smith

>> At any rate, that is my first foray into Christmas baking. I need to get
>> some more butter and work on shortbread, which also needs time to
>> develop good taste and texture. One of these days I will pick up some
>> mincemeat and make a few dozen tarts.
>
> If you are using brandy, don't freeze the fruitcake. Actually, if the
> fruit to batter ratio is like most fruit cake, there is no need to
> freeze unless you are planing to store the fruitcake for months and
> months. Fruitcake is a method used by people in times gone by to
> preserve the harvest. Just keep the fruitcake wrapped tightly in a
> dark and cool place. The flavors blend and age better that way.
>

This is light fruitcake, not dark. It doesn't have the fortitude of the
dark stuff. I have nut issues and can only eat the dark stuff in very
small doses. It is not worth it to me to make it, and I have given up
all hope of buying one..... hold it.... come to think of it .. someone
told me of a local place that sells a great dark fruit cake. It is
expensive but I could get just one.

FWIW.... It cost me just over $80 for the ingredients to make 2 batches
of light fruitcake. With four cakes per batch, that is $10 per cake just
for the ingredients. It took me three hours to cook two batches. No
wonder they charge so much for the stuff.

Add tawney port to fruitcake.

coltwvu wrote:
>
>Add tawney port to fruitcake.

I prefer sipping ruby port. However I'd think port is too sweet for
lacing fruit cake.

All the olde timers put port on fruit cake, maybe sherry would work better?

wrote in message
...

All the olde timers put port on fruit cake, maybe sherry would work better?


=========

Rum!!! <g>


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

On 2016-11-13 9:59 AM, wrote:
> All the olde timers put port on fruit cake, maybe sherry would work
> better?
>


They do? Everyone I ever knew who made fruitcake used liquor, most often
rum or brandy.

Bourbon would work better than rum but brandy would be the best.

On Sun, 13 Nov 2016 09:05:42 -0800 (PST), wrote:

>Bourbon would work better than rum but brandy would be the best.

Rum works fine.