"Gary" wrote in message ...

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?

=====

Yes it would Just a little at a time ... repeat .... I think you will
be pleasantly surprised



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