Dave Smith wrote:
> Bob Muncie wrote:
>
>>>
>>> There is really, really *bad* fruitcake, and there is really, really
>>> *good*
>>> fruitcake. It's like the diff between that crappy canned gloppy
>>> cranberry
>>> "sauce" (you could ream out a hole in the middle of that slippery
>>> krap and
>>> use it in lieu of a *greatly-used* vagina, lol) and a good ho' - made
>>> cranberry sauce...
>>>
>>>
>>
>> there should really be only one rule with fruit cake.
>>
>> Never eat one that was gifted to you, unless the gifting one made it.
>>
>> Who knows how long it has existed, and how many households it has
>> migrated too.
>
> I have to say that my mother made terrific fruitcake, both light and
> dark. She also used the dark one fore our wedding cakes. I always liked
> it, but there were some who didn't. I have tasted several other home
> made fruit cakes that were excellent, and our local Italian bakery used
> to make one that was pretty good. However, I have tasted some store
> bought fruitcakes that were absolutely dreadful. I didn't like them at
> all and I can certainly understand why someone would not like it if that
> was their only exposure to it.

I am beginning to think that is the difference.

--
Jean B.