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