Pennyaline wrote:
>
> Dave Smith wrote:
> > I just made my Christmas (light) fruit cake the other day. The recipe I use
> > makes a very thick batter. The fruit does not budge during the baking.
> > The batter I use is 2 cups soft butter, 2 cups sugar, 8 eggs, 1 cup sour
> > cream, 3 Tblsp lemon juice, 2 tsp. lemon rind 5 1/2 cups flour and 1/2 tsp.
> > baking soda 1 tsp. salt. Then I use 3 cups raisins, 2 cups each green and
> > red cherries and 2 cups pineapple. I leave out the dates and pecans. I toss
> > the fruit in the flour mixture before stirring it into the wet ingredients.
> > It is so think I have to wet a spatula to spread in into the loaf pans.
>
> Ack! You omit dates and pecans, yet include icky creepy red and green
> cherries?? Argh! You leave out the best part!!

Creepy, yes, but in the traditional style.
I guess Canadian traditional fruitcake is
the same as in the U.S.

Who knows? Maybe we learned it from them.