I'm "mellowing" a couple fruitcakes for the next few weeks. They're supposed
to be kept in airtight storage, except for every two days when I spritz them
with brandy.

I've been keeping the cakes in gallon-sized ziploc bags, but I'm wondering
whether there's a "classier" way of keeping them. I looked for a loaf-sized
tin, but didn't find anything the correct size. (The fruitcakes were made in
a standard loaf pan, 10 inches by 4.5 inches, and they're about six inches
tall.) I also looked for a Tupperware or Rubbermaid container about those
size, but came up empty.

Does anybody know of a source for airtight loaf tins?

Bob

On Mon, 10 Dec 2007 07:05:24 -0800, "Bob Terwilliger"
> wrote:

>Does anybody know of a source for airtight loaf tins?

I just wrap mine in foil... even more low tech than your current
arrangement.

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"Bob Terwilliger" > wrote in message
...
> I'm "mellowing" a couple fruitcakes for the next few weeks. They're
> supposed to be kept in airtight storage, except for every two days when I
> spritz them with brandy.
>
> I've been keeping the cakes in gallon-sized ziploc bags, but I'm wondering
> whether there's a "classier" way of keeping them. I looked for a
> loaf-sized tin, but didn't find anything the correct size. (The fruitcakes
> were made in a standard loaf pan, 10 inches by 4.5 inches, and they're
> about six inches tall.) I also looked for a Tupperware or Rubbermaid
> container about those size, but came up empty.
>
> Does anybody know of a source for airtight loaf tins?
>

No, but I LOVE fruitcake.

Let the mocking begin.



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On Mon, 10 Dec 2007 07:05:24 -0800, "Bob Terwilliger"
> wrote:

>I'm "mellowing" a couple fruitcakes for the next few weeks. They're supposed
>to be kept in airtight storage, except for every two days when I spritz them
>with brandy.
>
>I've been keeping the cakes in gallon-sized ziploc bags, but I'm wondering
>whether there's a "classier" way of keeping them. I looked for a loaf-sized
>tin, but didn't find anything the correct size. (The fruitcakes were made in
>a standard loaf pan, 10 inches by 4.5 inches, and they're about six inches
>tall.) I also looked for a Tupperware or Rubbermaid container about those
>size, but came up empty.
>
>Does anybody know of a source for airtight loaf tins?
>
>Bob
>


Look for some metal cracker boxes in thrift stores or antique stores.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Mon, 10 Dec 2007 07:05:24 -0800, "Bob Terwilliger"

> Does anybody know of a source for airtight loaf tins?

How large are the loafs? The largest Ziploc storage container
is a 9 1/2 cup capacity rectangular shape. That would be large
enough for many, but not all, fruitcakes, and would remain
useful after the fruitcakes are gone.

Steve

sf wrote on Mon, 10 Dec 2007 07:17:38 -0800:

??>> Does anybody know of a source for airtight loaf tins?

s> I just wrap mine in foil... even more low tech than your
s> current arrangement.

I don't remember when the first Xmas fruit cake was made in my
household but aluminum foil was always used for maturing the
cake and it doesn't cost much to add more if the original foil
looks a bit beat up. The wrapped cake was kept at room
temperature in a covered cake dish and was always successful and
moist.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Steve Pope wrote:
> On Mon, 10 Dec 2007 07:05:24 -0800, "Bob Terwilliger"
>
>> Does anybody know of a source for airtight loaf tins?
>
> How large are the loafs? The largest Ziploc storage container
> is a 9 1/2 cup capacity rectangular shape. That would be large
> enough for many, but not all, fruitcakes, and would remain
> useful after the fruitcakes are gone.
>
> Steve

From the OP:

(The fruitcakes were made in
a standard loaf pan, 10 inches by 4.5 inches, and they're about six inches
tall.)

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy > wrote:

>Steve Pope wrote:

>> How large are the loafs? The largest Ziploc storage container
>> is a 9 1/2 cup capacity rectangular shape.

>(The fruitcakes were made in
>a standard loaf pan, 10 inches by 4.5 inches, and they're about six inches
>tall.)

Ah, thanks. Those are pretty good-sized. About double the
volume of a 9.5 cup container so scratch that suggestion.

Steve

On Mon, 10 Dec 2007 11:56:59 -0500, "cybercat" >
wrote:


>No, but I LOVE fruitcake.
>
>Let the mocking begin.

No mocking here.

I am making mine these next two days. Got a late start.. The dried
cherries and the dried pineapple are macerating in Gran Marnier right
now.

Here is my recipe, which is a family heirloom.

Christine

California Fruit Cake

Recipe By :Grandmother
Serving Size : 20 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried sliced apricots -- boil 1 minute in
thin syrup:1/2 cup sugar to 1 cup water:
cool and dry
1 cup dried figs -- cut small
2 cups white raisins
1 1/3 cups dark raisins
2/3 cup dried cherries or maraschino cherries -- cut
small.
Marinate
dried cherries in Kirsch .
2/3 cup orange peel -- cut small
2/3 cup lemon peel -- cut small
2/3 cup citron -- cut small
2 cups broken nut meats -- preferably pecans
(1 to 2)
24 cubes pineapple -- cut in 1/4's and
drained well
4 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup butter
1 1/2 cups sugar
4 tablespoons corn syrup
5 eggs -- well beaten
1 1/3 cups fruit juices -- use syrup from
apricots, plus pineapple juice, plus
whatever juices you have

Dust fruit mixture with some of the flour and set aside covered until
ready to
add to batter. It is even better if the fruit is left
overnight like this. Mix remaining flour and dry ingredients (minus
the sugar)
and set aside. Cream the butter and sugar well.
Add the corn syrup and beat well, then mix in well beaten eggs. Add
the flour
mixture alternately with the mixed fruit juices,
beating well between each addition. Then add fruits, mixing well past
each
addition. Pour into prepared pans. * Bake at 325
degrees for 10 minutes then reduce heat to 275 degrees. If you have
used 2 tube
pans, continue baking for another 2 hours. If
you have used 1 large angel food pan, bake for 5 hours longer. When
done, cool
completely in the pans. Remove cakes from
the pans when cool, but leave paper on the cakes until ready to serve.
Wrap and
store.
* Use two 9"by 3" tube pans or one large angel food cake pan. Line
sides with
greased brown paper: I use brown paper bags.
Fill pans 1/2 to 2/3 full .

Source:
"mother"

On Mon, 10 Dec 2007 07:05:24 -0800, "Bob Terwilliger"
> wrote:


>Does anybody know of a source for airtight loaf tins?
>
>Bob
>
I don't.
But..have you looked into this new Handi-vac? That might serve your
purpose......I think some of the bags are big enough...

Christine

Bob Terwilliger wrote:
>
> I'm "mellowing" a couple fruitcakes for the next few weeks. They're supposed
> to be kept in airtight storage, except for every two days when I spritz them
> with brandy.
>
> I've been keeping the cakes in gallon-sized ziploc bags, but I'm wondering
> whether there's a "classier" way of keeping them. I looked for a loaf-sized
> tin, but didn't find anything the correct size. (The fruitcakes were made in
> a standard loaf pan, 10 inches by 4.5 inches, and they're about six inches
> tall.) I also looked for a Tupperware or Rubbermaid container about those
> size, but came up empty.
>
> Does anybody know of a source for airtight loaf tins?
>
> Bob

Can't help you with loaf tins as such, but what about the metal tins
that popcorn comes in at this time of year? We use those for airtight
storage with a sheet of plastic film over the open top, then the lid.

Got a nice collection of them; people give them to us, filled with
popcorn. My mother brings the popcorn to her workplace where it is
consumed rapidly; we keep the tins.

On Mon, 10 Dec 2007 07:05:24 -0800, in rec.food.cooking, Bob Terwilliger
wrote:

>I'm "mellowing" a couple fruitcakes for the next few weeks. They're supposed
>to be kept in airtight storage, except for every two days when I spritz them
>with brandy.
>
>I've been keeping the cakes in gallon-sized ziploc bags, but I'm wondering
>whether there's a "classier" way of keeping them. I looked for a loaf-sized
>tin, but didn't find anything the correct size. (The fruitcakes were made in
>a standard loaf pan, 10 inches by 4.5 inches, and they're about six inches
>tall.) I also looked for a Tupperware or Rubbermaid container about those
>size, but came up empty.
>
>Does anybody know of a source for airtight loaf tins?
>
>Bob
>

Lock & Lock containers:
http://www.organize.com/lolofostco.html
http://www.amazon.com/Airtight-Food-.../dp/B00068UA88

They will definitely to the trick. You'd have to check about size though.

Doug
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