mercutio > wrote:

>On Thu, 11 Nov 2004 16:06:17 -0500, Jenn Ridley wrote:
>
>> For an assortment of reasons, I find myself needing to make this
>> season's fruitcake without brandy/rum/whisk(e)y. This is not
>> negotiable, OK?
>>
>> I'm planning on macerating the dried fruit in water with orange and
>> lemon extracts, rather than my usual rum/brandy combination. <snip>
>
>Be sure and read the ingredient list on your extracts. They often have
>alcohol contents of 40% or so.

I know that, but it doesn't taste like it. I actually used oils, so
that's not a problem anyway.

>Of course, if you are baking these for a recovering alcoholic, the mental
>knowledge of alcohol presence can be as or more important than actual
>presence of alcohol or lack thereof.

No, it's just for extended family consumption, and both DH and MIL
*hate* the taste of alcohol. So, no spritzing the fruitcake with
booze. Extracts in the cake (vanilla, citrus) are fine. Macerating
in booze is not acceptable. (MIL won't know what's in it, but she'll
gripe about how 'this tastes bad')

jenn