On Tue, 13 Dec 2005 12:29:43 -0600, zxcvbob >
wrote:

> Actually, prune juice would be a good addition to fruitcake (as long as
> it is a dark fruitcake). Don't soak the raisins in it, just use it to
> thin the batter.

This is a light cake, with all that nasty candied fruit. LOL!

> Your recipe calls for a little bit of sherry. Are you using sherry?
> Just soak the raisins in sherry instead of adding that tiny bit as a
> flavoring.

No, I wasn't going to go buy a whole bottle of sherry so I could use 2
teaspoons of it in a recipe where the fruit would overpower the flavor
anyway. I'll skip it on the next round, too.

The dark fruitcake recipe that I'm making for myself next month has
raisins, currants, figs, dates, prunes, and apricot. More than enough
to keep me regular, so I won't be using prune juice in that, either.
More likely, Amaretto.

Thanks,
Carol
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