"Sheldon" > wrote in message
ups.com...
>
> rox formerly rmg wrote:
> > I know a fruitcake will take brandy or rum. I just discovered I have
about
> > 1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I
stretch
> > rum with brandy or is that just disgusting? I know they're featured
together
> > in some hot holiday punches but I have found no fruitcake recipe which
says
> > its ok to use both. Thanks for your thoughts.
>
> A lot depends on the type of rum, dark rums are typically 'rummier'.
> Make the cake, use what rum you have and you can always add more rum
> later. Of course you can drink the rum and screw the cake... fruit
> cakes are generally pretty awful and rarely eaten... just a waste of
> good booze and other costly ingredients.

Hah! I used dark rum and Maker's Mark. So there.

My family loves 'em. I just use raisins, currants, golden raisins, dried
apricots, candied orange peel, and this time I threw in a little dried
pineapple. As fruitcakes go it's a boozy breakfast treat. cheers