Just a reminder... time is running out to make fruit cakes for
Christmas. I made mine yesterday. Two batches... 10 loaves.

I have three brothers and several neighbours who are counting on me
giving them some of my light fruit cake. I don't bother giving it to
people who show no interest. It is too good to waste

"Dave Smith" > wrote in message
news
> Just a reminder... time is running out to make fruit cakes for Christmas.
> I made mine yesterday. Two batches... 10 loaves.
>
> I have three brothers and several neighbours who are counting on me giving
> them some of my light fruit cake. I don't bother giving it to people who
> show no interest. It is too good to waste

Too late for the recipe I used to make. I'd start it in late Oct. to early
Nov. They needed that much time to soak in the brandy. My recipe made a
ton.

"Julie Bove" > wrote in
:

>
> "Dave Smith" > wrote in message
> news
>> Just a reminder... time is running out to make fruit cakes for
>> Christmas. I made mine yesterday. Two batches... 10 loaves.
>>
>> I have three brothers and several neighbours who are counting on me
>> giving them some of my light fruit cake. I don't bother giving it to
>> people who show no interest. It is too good to waste
>
> Too late for the recipe I used to make.


Here's one you can do at the last minute, and it still tastes *great*!!


http://s199.photobucket.com/albums/a...1%20Christmas%
20Cake/?albumview=slideshow


http://tinyurl.com/29hsyk2


Peters Christmas Cake.


500g (1 lb) butter
500g (1 lb) Brown Sugar (the darker the better)
2 level tablespoons Mixed Spice
2 level dessertspoons Cinnamon
1/2 teaspoon Nutmeg
12 eggs separated
500g (1 lb) Flour
1 teaspoon Baking Powder
Grated rind of 1 orange and 1 lemon
1kg (2 lb) Seeded Raisins
500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
raisins/sultanas/currants)
500g (1 lb) Currants
225g (1/2 lb) Mixed Peel
225g (1/2 lb) Cherries (I used Glace' cherries)
225g (1/2 lb) Almonds
4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
1&1/2 cups combined red wine and brandy extra


Cream butter sugar and spices together, add egg yolks and beat well.
Fold in stiffly beaten egg whites alternatively with sifted flour and
baking powder. Add grated rind and fruit and nuts. (Chop the cherries up
and whizz the almonds (if whole) in a food processor). Lastly, add all
the booze and mix.

Grease and line your biggest cake tin with baking paper (mine's a 9"
square and still wasn't big enough!! I ended up with a loaf pan full as
well).

Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)

Note: With the egg whites, I put them and the flour in the mix in 3
batches. The egg whites won't properly 'assimilate' by themselves so
rather than spend too long trying to make them mix in, throw some flour
in with them.
And with the extra 1&1/2 cups of booze, mix them together in whatever
quantities you want, and even add more if you wish... it'll just make
the cake moister :-)


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"Julie Bove" > wrote in
:

>
> "Dave Smith" > wrote in message
> news
>> Just a reminder... time is running out to make fruit cakes for
>> Christmas. I made mine yesterday. Two batches... 10 loaves.
>>
>> I have three brothers and several neighbours who are counting on me
>> giving them some of my light fruit cake. I don't bother giving it to
>> people who show no interest. It is too good to waste
>
> Too late for the recipe I used to make.


Here's one you can do at the last minute, and it still tastes *great*!!


http://s199.photobucket.com/albums/a...1%20Christmas%
20Cake/?albumview=slideshow


http://tinyurl.com/29hsyk2


Peters Christmas Cake.


500g (1 lb) butter
500g (1 lb) Brown Sugar (the darker the better)
2 level tablespoons Mixed Spice
2 level dessertspoons Cinnamon
1/2 teaspoon Nutmeg
12 eggs separated
500g (1 lb) Flour
1 teaspoon Baking Powder
Grated rind of 1 orange and 1 lemon
1kg (2 lb) Seeded Raisins
500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
raisins/sultanas/currants)
500g (1 lb) Currants
225g (1/2 lb) Mixed Peel
225g (1/2 lb) Cherries (I used Glace' cherries)
225g (1/2 lb) Almonds
4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
1&1/2 cups combined red wine and brandy extra


Cream butter sugar and spices together, add egg yolks and beat well.
Fold in stiffly beaten egg whites alternatively with sifted flour and
baking powder. Add grated rind and fruit and nuts. (Chop the cherries up
and whizz the almonds (if whole) in a food processor). Lastly, add all
the booze and mix.

Grease and line your biggest cake tin with baking paper (mine's a 9"
square and still wasn't big enough!! I ended up with a loaf pan full as
well).

Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)

Note: With the egg whites, I put them and the flour in the mix in 3
batches. The egg whites won't properly 'assimilate' by themselves so
rather than spend too long trying to make them mix in, throw some flour
in with them.
And with the extra 1&1/2 cups of booze, mix them together in whatever
quantities you want, and even add more if you wish... it'll just make
the cake moister :-)

My mix was predominately brandy with about 1/2 cup red wine......


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"I'm back" > wrote in news:XnsA11974168609Cbackhomeau@
94.75.214.39:

> "Julie Bove" > wrote in
> :
>
>>
>> "Dave Smith" > wrote in message
>> news
>>> Just a reminder... time is running out to make fruit cakes for
>>> Christmas. I made mine yesterday. Two batches... 10 loaves.
>>>
>>> I have three brothers and several neighbours who are counting on me
>>> giving them some of my light fruit cake. I don't bother giving it
to
>>> people who show no interest. It is too good to waste
>>
>> Too late for the recipe I used to make.
>
>
> Here's one you can do at the last minute, and it still tastes
*great*!!
>
>
> http://s199.photobucket.com/albums/a...1%20Christmas%
> 20Cake/?albumview=slideshow
>
>
> http://tinyurl.com/29hsyk2
>
>
> Peters Christmas Cake.
>
>
> 500g (1 lb) butter
> 500g (1 lb) Brown Sugar (the darker the better)
> 2 level tablespoons Mixed Spice
> 2 level dessertspoons Cinnamon
> 1/2 teaspoon Nutmeg
> 12 eggs separated
> 500g (1 lb) Flour
> 1 teaspoon Baking Powder
> Grated rind of 1 orange and 1 lemon
> 1kg (2 lb) Seeded Raisins
> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
> raisins/sultanas/currants)
> 500g (1 lb) Currants
> 225g (1/2 lb) Mixed Peel
> 225g (1/2 lb) Cherries (I used Glace' cherries)
> 225g (1/2 lb) Almonds
> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
> 1&1/2 cups combined red wine and brandy extra
>
>
> Cream butter sugar and spices together, add egg yolks and beat well.
> Fold in stiffly beaten egg whites alternatively with sifted flour and
> baking powder. Add grated rind and fruit and nuts. (Chop the cherries
up
> and whizz the almonds (if whole) in a food processor). Lastly, add all
> the booze and mix.
>
> Grease and line your biggest cake tin with baking paper (mine's a 9"
> square and still wasn't big enough!! I ended up with a loaf pan full
as
> well).
>
> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>
> Note: With the egg whites, I put them and the flour in the mix in 3
> batches. The egg whites won't properly 'assimilate' by themselves so
> rather than spend too long trying to make them mix in, throw some
flour
> in with them.
> And with the extra 1&1/2 cups of booze, mix them together in whatever
> quantities you want, and even add more if you wish... it'll just make
> the cake moister :-)
>
>


My mix was predominately brandy with about 1/2 cup red wine......



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

I'm back wrote:
> "Julie Bove" > wrote in
> :
>
>> "Dave Smith" > wrote in message
>> news
>>> Just a reminder... time is running out to make fruit cakes for
>>> Christmas. I made mine yesterday. Two batches... 10 loaves.
>>>
>>> I have three brothers and several neighbours who are counting on me
>>> giving them some of my light fruit cake. I don't bother giving it to
>>> people who show no interest. It is too good to waste
>> Too late for the recipe I used to make.
>
>
> Here's one you can do at the last minute, and it still tastes *great*!!
>
>
> http://s199.photobucket.com/albums/a...1%20Christmas%
> 20Cake/?albumview=slideshow
>
>
> http://tinyurl.com/29hsyk2
>
>
> Peters Christmas Cake.
>
>
> 500g (1 lb) butter
> 500g (1 lb) Brown Sugar (the darker the better)
> 2 level tablespoons Mixed Spice
> 2 level dessertspoons Cinnamon
> 1/2 teaspoon Nutmeg
> 12 eggs separated
> 500g (1 lb) Flour
> 1 teaspoon Baking Powder
> Grated rind of 1 orange and 1 lemon
> 1kg (2 lb) Seeded Raisins
> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
> raisins/sultanas/currants)
> 500g (1 lb) Currants
> 225g (1/2 lb) Mixed Peel
> 225g (1/2 lb) Cherries (I used Glace' cherries)
> 225g (1/2 lb) Almonds
> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
> 1&1/2 cups combined red wine and brandy extra
>
>
> Cream butter sugar and spices together, add egg yolks and beat well.
> Fold in stiffly beaten egg whites alternatively with sifted flour and
> baking powder. Add grated rind and fruit and nuts. (Chop the cherries up
> and whizz the almonds (if whole) in a food processor). Lastly, add all
> the booze and mix.
>
> Grease and line your biggest cake tin with baking paper (mine's a 9"
> square and still wasn't big enough!! I ended up with a loaf pan full as
> well).
>
> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>
> Note: With the egg whites, I put them and the flour in the mix in 3
> batches. The egg whites won't properly 'assimilate' by themselves so
> rather than spend too long trying to make them mix in, throw some flour
> in with them.
> And with the extra 1&1/2 cups of booze, mix them together in whatever
> quantities you want, and even add more if you wish... it'll just make
> the cake moister :-)
>
>


That actually doesn't look very good to me. I like fruitcake, but the
ones I like are dark and mostly nuts and fruit (but no citrus peel) with
just enough cake to bind it all together barely.

There's also a recipe I like that I got here for a non-traditional
fruitcake called "Bishop's Bread" that's more of a quickbread flavored
with chocolate chips and that nasty cheap fruit cake mix full of candied
citrus peel. I should make one of those and take it to work...

Bob

Steve replied to Captain Peter Swallows:

>> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>
> Makes for a good brick doorstop.
>
> This recipe makes the typical fruitcake that gives fruitcake it's bad
> name.

Two things:

1. This is a *digger's* fruitcake. You have to be both undiscriminating
and rugged to consume it.

2. Swallows' constitution is too delicate for her to consume this
fruitcake any more. It's strictly for her clientele.

Bob

"Dave Smith" > wrote in message
news
> Just a reminder... time is running out to make fruit cakes for Christmas.
> I made mine yesterday. Two batches... 10 loaves.

Loaves? How do you make fruit cake as a loaf?

"I'm back" > wrote in message

> Peters Christmas Cake.
>
>
> 500g (1 lb) butter
> 500g (1 lb) Brown Sugar (the darker the better)
> 2 level tablespoons Mixed Spice
> 2 level dessertspoons Cinnamon
> 1/2 teaspoon Nutmeg
> 12 eggs separated
> 500g (1 lb) Flour
> 1 teaspoon Baking Powder
> Grated rind of 1 orange and 1 lemon
> 1kg (2 lb) Seeded Raisins
> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
> raisins/sultanas/currants)
> 500g (1 lb) Currants
> 225g (1/2 lb) Mixed Peel
> 225g (1/2 lb) Cherries (I used Glace' cherries)
> 225g (1/2 lb) Almonds
> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
> 1&1/2 cups combined red wine and brandy extra

Now that is a great fruit cake!

"zxcvbob" > wrote in message
> I'm back wrote:

>> Peters Christmas Cake.
>>
>>
>> 500g (1 lb) butter
>> 500g (1 lb) Brown Sugar (the darker the better)
>> 2 level tablespoons Mixed Spice
>> 2 level dessertspoons Cinnamon
>> 1/2 teaspoon Nutmeg
>> 12 eggs separated
>> 500g (1 lb) Flour
>> 1 teaspoon Baking Powder
>> Grated rind of 1 orange and 1 lemon
>> 1kg (2 lb) Seeded Raisins
>> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
>> raisins/sultanas/currants)
>> 500g (1 lb) Currants
>> 225g (1/2 lb) Mixed Peel
>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>> 225g (1/2 lb) Almonds
>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>> 1&1/2 cups combined red wine and brandy extra


> That actually doesn't look very good to me.

I think it looks superb.

I like fruitcake, but the
> ones I like are dark and mostly nuts and fruit (but no citrus peel) with
> just enough cake to bind it all together barely.

Hmmm. Your description of the sort of cake you like sounds similar to the
sort of cakes my brother in law used to have sent to me from America. I
hated the darned things because they weren't real fruit cakes - just sweet
goo. I fed them to the chooks if I couldn't palm enough of them off onto
visitors.

"Bob Terwilliger" > wrote in message
eb.com...
> Steve replied to Captain Peter Swallows:
>
>>> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>>
>> Makes for a good brick doorstop.
>>
>> This recipe makes the typical fruitcake that gives fruitcake it's bad
>> name.
>
> Two things:
>
> 1. This is a *digger's* fruitcake. You have to be both undiscriminating
> and rugged to consume it.

Nah. You just need to know what a real fruit cake is like before you eat it
otherwise you may as well just eat those abominations from Collins Street.

Farm1 wrote:

>> 1. This is a *digger's* fruitcake. You have to be both undiscriminating
>> and rugged to consume it.
>
> Nah. You just need to know what a real fruit cake is like before you eat it
> otherwise you may as well just eat those abominations from Collins Street.

Please describe what you consider to be a "real" fruit cake. Swallows'
recipe results in a compressed brick of dried/candied fruits and nuts.
Is that what you LIKE? I find little difference between that kind of
confection and the Collins Street confections.

I'm making rum cake this year. It will have dried fruits and macadamia
nuts, but will have a much higher proportion of cake than the recipe
Swallows posted.

Bob

On Tue, 27 Nov 2012 18:01:12 -0500, Dave Smith
> wrote:

>Just a reminder... time is running out to make fruit cakes for
>Christmas. I made mine yesterday. Two batches... 10 loaves.
>
>I have three brothers and several neighbours who are counting on me
>giving them some of my light fruit cake. I don't bother giving it to
>people who show no interest. It is too good to waste

I made mine a couple of weeks ago. I got them made since my boys
would be here for Thanksgiving and could take theirs home with them.
Two less to mail.

I make a dark fruitcake using the recipe my MIL used for years. She
gave me the recipe in 1975 and in a couple of years I was the official
family fruitcake baker. Still am.

You make them in loaves by putting the batter in loaf pans. I use 4"
x 8", 3" x 5" pans and sometimes Buntlet pans. Since I make them for
several of the family and friends who do not live here, a large tube
pan would not work.
--
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 Wed, 28 Nov 2012 21:23:47 +1100, "Farm1" >
wrote:

>"Dave Smith" > wrote in message
>news
>> Just a reminder... time is running out to make fruit cakes for Christmas.
>> I made mine yesterday. Two batches... 10 loaves.
>
>Loaves? How do you make fruit cake as a loaf?
>

In a loaf pan.<g> The Trappists do most of theirs that way--
Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
http://www.monasterygreetings.com/pr...ist/Fruitcakes

Jim

On 11/28/2012 3:36 AM, Christine Dabney wrote:
> This is mine:
> http://www.recfoodcooking.org/sigs/C...it%20Cake.html
>
> Christine

Wow... a lot of work but that sounds delicious!

George L

On 28/11/2012 5:23 AM, Farm1 wrote:
> "Dave Smith" > wrote in message
> news
>> Just a reminder... time is running out to make fruit cakes for Christmas.
>> I made mine yesterday. Two batches... 10 loaves.
>
> Loaves? How do you make fruit cake as a loaf?
>
>

In a loaf pan.

zxcvbob > wrote in news:ahlr0tFsc23U1
@mid.individual.net:

> I'm back wrote:

>> Here's one you can do at the last minute, and it still tastes
*great*!!
>>
>>
>> http://s199.photobucket.com/albums/a...erL_2007/2011%
20Christmas%
>> 20Cake/?albumview=slideshow
>>
>>
>> http://tinyurl.com/29hsyk2
>>
>>
>> Peters Christmas Cake.
>>
>>
>> 500g (1 lb) butter
>> 500g (1 lb) Brown Sugar (the darker the better)
>> 2 level tablespoons Mixed Spice
>> 2 level dessertspoons Cinnamon
>> 1/2 teaspoon Nutmeg
>> 12 eggs separated
>> 500g (1 lb) Flour
>> 1 teaspoon Baking Powder
>> Grated rind of 1 orange and 1 lemon
>> 1kg (2 lb) Seeded Raisins
>> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
>> raisins/sultanas/currants)
>> 500g (1 lb) Currants
>> 225g (1/2 lb) Mixed Peel
>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>> 225g (1/2 lb) Almonds
>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>> 1&1/2 cups combined red wine and brandy extra
>>
>>
>> Cream butter sugar and spices together, add egg yolks and beat well.
>> Fold in stiffly beaten egg whites alternatively with sifted flour and
>> baking powder. Add grated rind and fruit and nuts. (Chop the cherries
up
>> and whizz the almonds (if whole) in a food processor). Lastly, add
all
>> the booze and mix.
>>
>> Grease and line your biggest cake tin with baking paper (mine's a 9"
>> square and still wasn't big enough!! I ended up with a loaf pan full
as
>> well).
>>
>> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>>
>> Note: With the egg whites, I put them and the flour in the mix in 3
>> batches. The egg whites won't properly 'assimilate' by themselves so
>> rather than spend too long trying to make them mix in, throw some
flour
>> in with them.
>> And with the extra 1&1/2 cups of booze, mix them together in whatever
>> quantities you want, and even add more if you wish... it'll just make
>> the cake moister :-)
>>
>>
>
>
> That actually doesn't look very good to me.



Then it's time to get your eyes checked.



> I like fruitcake, but the
> ones I like are dark and mostly nuts and fruit (but no citrus peel)
with
> just enough cake to bind it all together barely.


Ever heard of "tweeking a recipe"? Obviously not.


>
> There's also a recipe I like that I got here for a non-traditional
> fruitcake called "Bishop's Bread" that's more of a quickbread flavored
> with chocolate chips and that nasty cheap fruit cake mix full of
candied
> citrus peel. I should make one of those and take it to work...
>
> Bob



Whiskey Tango Foxtrot?????

You've got taste in your arse, mate.


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"Farm1" > wrote in :

> "zxcvbob" > wrote in message
>> I'm back wrote:
>
>>> Peters Christmas Cake.
>>>
>>>
>>> 500g (1 lb) butter
>>> 500g (1 lb) Brown Sugar (the darker the better)
>>> 2 level tablespoons Mixed Spice
>>> 2 level dessertspoons Cinnamon
>>> 1/2 teaspoon Nutmeg
>>> 12 eggs separated
>>> 500g (1 lb) Flour
>>> 1 teaspoon Baking Powder
>>> Grated rind of 1 orange and 1 lemon
>>> 1kg (2 lb) Seeded Raisins
>>> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
>>> raisins/sultanas/currants)
>>> 500g (1 lb) Currants
>>> 225g (1/2 lb) Mixed Peel
>>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>>> 225g (1/2 lb) Almonds
>>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>>> 1&1/2 cups combined red wine and brandy extra
>
>
>> That actually doesn't look very good to me.
>
> I think it looks superb.


Thanks..... it is. Very boozy, and without the 5-6 month wait that I
used to have making the more 'traditional' Xmas fruitcakes.


>
> I like fruitcake, but the
>> ones I like are dark and mostly nuts and fruit (but no citrus peel)
>> with just enough cake to bind it all together barely.
>
> Hmmm. Your description of the sort of cake you like sounds similar to
> the sort of cakes my brother in law used to have sent to me from
> America. I hated the darned things because they weren't real fruit
> cakes - just sweet goo. I fed them to the chooks if I couldn't palm
> enough of them off onto visitors.


I just looked at his 'description' and wanted to have a hurl. Way to go
to murder a fruitcake recipe!!

It sounded very trailer trashy.



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"Farm1" > wrote in :

> "I'm back" > wrote in message
>
>> Peters Christmas Cake.
>>
>>
>> 500g (1 lb) butter
>> 500g (1 lb) Brown Sugar (the darker the better)
>> 2 level tablespoons Mixed Spice
>> 2 level dessertspoons Cinnamon
>> 1/2 teaspoon Nutmeg
>> 12 eggs separated
>> 500g (1 lb) Flour
>> 1 teaspoon Baking Powder
>> Grated rind of 1 orange and 1 lemon
>> 1kg (2 lb) Seeded Raisins
>> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
>> raisins/sultanas/currants)
>> 500g (1 lb) Currants
>> 225g (1/2 lb) Mixed Peel
>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>> 225g (1/2 lb) Almonds
>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>> 1&1/2 cups combined red wine and brandy extra
>
> Now that is a great fruit cake!
>
>
>


Thanks. I can only say........ I used to do the traditional thing, and
when I got busy one year ('bout 5-6 years ago) and didn't get my cakes
done in time, I was given this recipe by a lovely lady I used to know. I
was very sceptical to begin with, but when my SO tried some of the first
batch, and wanted more, I knew it was a winner.

She *hates* fruitcake with a passion, and even now will only eat the
cake I make with the recipe above.

I also had a mate (*way* bigger than me, and built like a brick
shithouse) who gave me the 'death stare' when I gave him some of the
cake and told him to STFU and just eat it. He was the same as the SO....
absolutely detested all fruit cakes.

So then, for the next few years, I had to make bloody cakes for him, the
SO, and the rest of the SO's family.


--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

"Bob Terwilliger" > wrote in message
> Farm1 wrote:
>
>>> 1. This is a *digger's* fruitcake. You have to be both undiscriminating
>>> and rugged to consume it.
>>
>> Nah. You just need to know what a real fruit cake is like before you eat
>> it
>> otherwise you may as well just eat those abominations from Collins
>> Street.
>
> Please describe what you consider to be a "real" fruit cake.

The recipe that Peter gave is near enough to what is the real fruit cake;
ie, a traditional rcipe for a cake full of prserved fruit. that sort of
cake is dense and full of fruit and very long lasting.

because Swallows'
> recipe results in a compressed brick of dried/candied fruits and nuts.

Yes indeed, his recipe shows that it is full of dried fruit (but not candied
fruit or nuts - it has relatively low content of either of the latter).
That is exactly why it's a real fruit cake because it is traditional as
opposed to later versions.

> Is that what you LIKE?

Yes. I like Fruit cake to be a 'fruit' cake, not a sultana cake or a
panforte or a nut cake or soemthing else.

I find little difference between that kind of
> confection and the Collins Street confections.

Collins Street cake is appalling. Sweet but no fruit flavour.

> I'm making rum cake this year. It will have dried fruits and macadamia
> nuts, but will have a much higher proportion of cake than the recipe
> Swallows posted.

Fruit cake is traditonally full of fruit and Peter's cake is full of dried
fruit.

"Jim Elbrecht" > wrote in message
news
> On Wed, 28 Nov 2012 21:23:47 +1100, "Farm1" >
> wrote:
>
>>"Dave Smith" > wrote in message
>>news
>>> Just a reminder... time is running out to make fruit cakes for
>>> Christmas.
>>> I made mine yesterday. Two batches... 10 loaves.
>>
>>Loaves? How do you make fruit cake as a loaf?
>>
>
> In a loaf pan.<g> The Trappists do most of theirs that way--
> Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
> http://www.monasterygreetings.com/pr...ist/Fruitcakes

But doesn't lining all those tins with paper drive you bonkers? I know it
would do for me. I hate lining my tin since I give it 3 layers of lining
and so do it only about ever 3rd or 4th time I make a fruit cake.

I make my fruit cakes in a 9" square tin and we never have any trouble
cutting them. My husband loves fruit cakes and I make a version of one for
him about once a fortnight and it sits under the cake dome and he even
leaves knife in with it so he can slice a bit of for elevenses or afternoon
tea (or when he's just feeling peckish).

I make a different richer version for Xmas but don't think I'll bother this
year - it'll be the domestic usual version or nothing this year.

"Dave Smith" > wrote in message
...
> On 28/11/2012 5:23 AM, Farm1 wrote:
>> "Dave Smith" > wrote in message
>> news
>>> Just a reminder... time is running out to make fruit cakes for
>>> Christmas.
>>> I made mine yesterday. Two batches... 10 loaves.
>>
>> Loaves? How do you make fruit cake as a loaf?
>>
>>
>
> In a loaf pan.

Ah sorry, I mistook a reply from Jim as being from the person who mentioned
10 loaves. I'm in awe of anyone who is willing to line 10 tins with paper.
That is true dedication. I'd make soemthing else rather than make that many
fruit cakes because I hate lining tins.

On 28/11/2012 6:27 PM, Farm1 wrote:

>>> Loaves? How do you make fruit cake as a loaf?
>>>
>>
>> In a loaf pan.<g> The Trappists do most of theirs that way--
>> Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
>> http://www.monasterygreetings.com/pr...ist/Fruitcakes
>
> But doesn't lining all those tins with paper drive you bonkers? I know it
> would do for me. I hate lining my tin since I give it 3 layers of lining
> and so do it only about ever 3rd or 4th time I make a fruit cake.

Yep. I hate lining the pans. It's the worst part of making fruitcakes.

On 28/11/2012 6:34 PM, Farm1 wrote:
I made mine yesterday. Two batches... 10 loaves.
>>>
>>> Loaves? How do you make fruit cake as a loaf?
>>>
>>>
>>
>> In a loaf pan.
>
> Ah sorry, I mistook a reply from Jim as being from the person who mentioned
> 10 loaves. I'm in awe of anyone who is willing to line 10 tins with paper.
> That is true dedication. I'd make soemthing else rather than make that many
> fruit cakes because I hate lining tins.


I make them in bread pan tins and cut them in half... half as many pans
to line.

"I'm back" > wrote in message
> "Farm1" > wrote in
>> "zxcvbob" > wrote in message
>>> I'm back wrote:
>>
>>>> Peters Christmas Cake.
>>>>
>>>>
>>>> 500g (1 lb) butter
>>>> 500g (1 lb) Brown Sugar (the darker the better)
>>>> 2 level tablespoons Mixed Spice
>>>> 2 level dessertspoons Cinnamon
>>>> 1/2 teaspoon Nutmeg
>>>> 12 eggs separated
>>>> 500g (1 lb) Flour
>>>> 1 teaspoon Baking Powder
>>>> Grated rind of 1 orange and 1 lemon
>>>> 1kg (2 lb) Seeded Raisins
>>>> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
>>>> raisins/sultanas/currants)
>>>> 500g (1 lb) Currants
>>>> 225g (1/2 lb) Mixed Peel
>>>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>>>> 225g (1/2 lb) Almonds
>>>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>>>> 1&1/2 cups combined red wine and brandy extra
>>
>>
>>> That actually doesn't look very good to me.
>>
>> I think it looks superb.
>
>
> Thanks..... it is.

:-)) I've printed out the recipe given that it looks good.

Very boozy, and without the 5-6 month wait that I
> used to have making the more 'traditional' Xmas fruitcakes.
>
>
>>
>> I like fruitcake, but the
>>> ones I like are dark and mostly nuts and fruit (but no citrus peel)
>>> with just enough cake to bind it all together barely.
>>
>> Hmmm. Your description of the sort of cake you like sounds similar to
>> the sort of cakes my brother in law used to have sent to me from
>> America. I hated the darned things because they weren't real fruit
>> cakes - just sweet goo. I fed them to the chooks if I couldn't palm
>> enough of them off onto visitors.
>
>
> I just looked at his 'description' and wanted to have a hurl. Way to go >
> to murder a fruitcake recipe!!

From what other friends have said about trying to buy dried fruit in the US,
it sounds like the US doesn't have the same quality of fruit that we can get
here. That might account for the fear and loathing that I've often seen
from USians at the mere mention of fruit cake.

> It sounded very trailer trashy.

Well the ones I got certainly weren't worth the postage. It took me years
to figure out a tactful way to get him to stop having them sent to me. In
the end I just said that they were crap and not worth his time or money in
having them sent to me - this was before orders could eaislyb e done over
the itnernet so it took him some effort at the time.

"I'm back" > wrote in message
> "Farm1" > wrote in
>> "I'm back" > wrote in message
>>
>>> Peters Christmas Cake.
(snip of recipe)
>>
>> Now that is a great fruit cake!

> Thanks. I can only say........ I used to do the traditional thing, and
> when I got busy one year ('bout 5-6 years ago) and didn't get my cakes
> done in time, I was given this recipe by a lovely lady I used to know. I
> was very sceptical to begin with, but when my SO tried some of the first
> batch, and wanted more, I knew it was a winner.
>
> She *hates* fruitcake with a passion, and even now will only eat the
> cake I make with the recipe above.

My so loves fruit cake. I now make him a boiled fruit cake once a fortnight
and that keeps him happy. I use the Woman's Weekly recipe as it's simple
but effective.
>
> I also had a mate (*way* bigger than me, and built like a brick
> shithouse) who gave me the 'death stare' when I gave him some of the
> cake and told him to STFU and just eat it. He was the same as the SO....
> absolutely detested all fruit cakes.

LOL. I can just picture it!

> So then, for the next few years, I had to make bloody cakes for him, the
> SO, and the rest of the SO's family.

:-)) About 30 years ago, on one really super cold Guy Fawkes night, I made
a recipe for a real stick to the ribs dessert that in our family was always
called "Dirty Date Roll". A friend still talks about that dessert every
time she sees me. I've given her the recipe but she says she can't make it
like I did at that time and I'm not going to even think of keeping her
regularly fed.

"Farm1" > wrote:

>"Jim Elbrecht" > wrote in message
>news
>> On Wed, 28 Nov 2012 21:23:47 +1100, "Farm1" >
>> wrote:

-snip-
>>>Loaves? How do you make fruit cake as a loaf?
>>>
>>
>> In a loaf pan.<g> The Trappists do most of theirs that way--
>> Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
>> http://www.monasterygreetings.com/pr...ist/Fruitcakes
>
>But doesn't lining all those tins with paper drive you bonkers? I know it
>would do for me. I hate lining my tin since I give it 3 layers of lining
>and so do it only about ever 3rd or 4th time I make a fruit cake.
>

I never line a tin. I'll either grease and flour or use a spray.

>I make my fruit cakes in a 9" square tin and we never have any trouble
>cutting them.

My 9" tin is only 2" high-- Is yours deep, or do you cut squares, like
brownies? Maybe that's the difference-- We eat a 'slice' of
fruit cake.

>My husband loves fruit cakes and I make a version of one for
>him about once a fortnight and it sits under the cake dome and he even
>leaves knife in with it so he can slice a bit of for elevenses or afternoon
>tea (or when he's just feeling peckish).

I've been known to slather a little butter on a slice- Fruit cake
always seems like a winter thing, to me.

Jim

On Thu, 29 Nov 2012 10:27:55 +1100, "Farm1" >
wrote:

> I make my fruit cakes in a 9" square tin and we never have any trouble
> cutting them. My husband loves fruit cakes and I make a version of one for
> him about once a fortnight and it sits under the cake dome and he even
> leaves knife in with it so he can slice a bit of for elevenses or afternoon
> tea (or when he's just feeling peckish).
>
> I make a different richer version for Xmas but don't think I'll bother this
> year - it'll be the domestic usual version or nothing this year.

I was looking at fruitcake recipes and came across this boiled cake
recipe. Is it anything like what you make? I was under the
impression boiled cake was something else completely. If this is it,
I think I'll try it.
http://www.cooks.com/rec/view/0,236,...234200,00.html
PS: What do you use as "shortening"?

--
Food is an important part of a balanced diet.

"Dave Smith" > wrote in message
...
> On 28/11/2012 6:27 PM, Farm1 wrote:
>
>>>> Loaves? How do you make fruit cake as a loaf?
>>>>
>>>
>>> In a loaf pan.<g> The Trappists do most of theirs that way--
>>> Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
>>> http://www.monasterygreetings.com/pr...ist/Fruitcakes
>>
>> But doesn't lining all those tins with paper drive you bonkers? I know
>> it
>> would do for me. I hate lining my tin since I give it 3 layers of lining
>> and so do it only about ever 3rd or 4th time I make a fruit cake.
>
> Yep. I hate lining the pans. It's the worst part of making fruitcakes.

:-)) I'm glad I'm not alone in my dislike. Everything else about making
them is such a pleasure - particulalry the smell of them baking.....

On 11/28/2012 6:41 PM, Dave Smith wrote:
> On 28/11/2012 6:27 PM, Farm1 wrote:
>>>> Loaves? How do you make fruit cake as a loaf?
>>>>
>>> In a loaf pan.<g> The Trappists do most of theirs that way--
>>> Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
>>> http://www.monasterygreetings.com/pr...ist/Fruitcakes
>>
>> But doesn't lining all those tins with paper drive you bonkers? I
>> know it
>> would do for me. I hate lining my tin since I give it 3 layers of lining
>> and so do it only about ever 3rd or 4th time I make a fruit cake.
>
> Yep. I hate lining the pans. It's the worst part of making fruitcakes.
>
I use pre-made greaseproof liners, like these -
<http://www.lakeland.co.uk/search/tin-liner/q02.r16.1>

"Dave Smith" > wrote in message
...
> On 28/11/2012 6:34 PM, Farm1 wrote:
> I made mine yesterday. Two batches... 10 loaves.
>>>>
>>>> Loaves? How do you make fruit cake as a loaf?
>>>>
>>>>
>>>
>>> In a loaf pan.
>>
>> Ah sorry, I mistook a reply from Jim as being from the person who
>> mentioned
>> 10 loaves. I'm in awe of anyone who is willing to line 10 tins with
>> paper.
>> That is true dedication. I'd make soemthing else rather than make that
>> many
>> fruit cakes because I hate lining tins.
>
>
> I make them in bread pan tins and cut them in half... half as many pans to
> line.

Neat trick. Actually a bread pan is not a bad idea - much easier than a
cake type loaf pan with the rounded corners which is what I had in mind when
you mentioned loaves.

"Jim Elbrecht" > wrote in message
news
> "Farm1" > wrote:
>
>>"Jim Elbrecht" > wrote in message
>>news
>>> On Wed, 28 Nov 2012 21:23:47 +1100, "Farm1" >
>>> wrote:
>
> -snip-
>>>>Loaves? How do you make fruit cake as a loaf?
>>>>
>>>
>>> In a loaf pan.<g> The Trappists do most of theirs that way--
>>> Makes it easier to slice. [and easier to make a 1lb cake. . . er cube]
>>> http://www.monasterygreetings.com/pr...ist/Fruitcakes
>>
>>But doesn't lining all those tins with paper drive you bonkers? I know it
>>would do for me. I hate lining my tin since I give it 3 layers of lining
>>and so do it only about ever 3rd or 4th time I make a fruit cake.
>>
>
> I never line a tin. I'll either grease and flour or use a spray.

???? How do you get away with that? For what I'd call a real fruit cake,
lining the tin is mandatory givne ho long it has to cook for.
>
>>I make my fruit cakes in a 9" square tin and we never have any trouble
>>cutting them.
>
> My 9" tin is only 2" high-- Is yours deep, or do you cut squares, like
> brownies? Maybe that's the difference-- We eat a 'slice' of
> fruit cake.

My cake tin would be about 3 inches deep and the only way to cut fruit cake
is in slices IMO. A brownie sized piece would be uncouth :-))

>>My husband loves fruit cakes and I make a version of one for
>>him about once a fortnight and it sits under the cake dome and he even
>>leaves knife in with it so he can slice a bit of for elevenses or
>>afternoon
>>tea (or when he's just feeling peckish).
>
> I've been known to slather a little butter on a slice- Fruit cake
> always seems like a winter thing, to me.

I put butter on things such a walnut loaves but never on fruit cake. ndn
yes, i do see why you'd think Fruit cake is sort of a winter thing, but also
it's a a very traditional rural, any time of the year thing.

On 11/28/2012 1:34 PM, Farm1 wrote:
> "Dave Smith" > wrote in message
> ...
>> On 28/11/2012 5:23 AM, Farm1 wrote:
>>> "Dave Smith" > wrote in message
>>> news >>>> Just a reminder... time is running out to make fruit cakes for
>>>> Christmas.
>>>> I made mine yesterday. Two batches... 10 loaves.
>>>
>>> Loaves? How do you make fruit cake as a loaf?
>>>
>>>
>>
>> In a loaf pan.
>
> Ah sorry, I mistook a reply from Jim as being from the person who mentioned
> 10 loaves. I'm in awe of anyone who is willing to line 10 tins with paper.
> That is true dedication. I'd make soemthing else rather than make that many
> fruit cakes because I hate lining tins.

It's a drag alright. I used to grease the pans up and then cut the paper
out into rectangles and pre-fold it into the shape of the pan. Then I'd
drop it in the pan and cut off the excess. It's a fast way to do it. If
I was to do it now, I'd just spray the paper with Pam after trimming the
edges.

"sf" > wrote in message
> On Thu, 29 Nov 2012 10:27:55 +1100, "Farm1" >
> wrote:
>
>> I make my fruit cakes in a 9" square tin and we never have any trouble
>> cutting them. My husband loves fruit cakes and I make a version of one
>> for
>> him about once a fortnight and it sits under the cake dome and he even
>> leaves knife in with it so he can slice a bit of for elevenses or
>> afternoon
>> tea (or when he's just feeling peckish).
>>
>> I make a different richer version for Xmas but don't think I'll bother
>> this
>> year - it'll be the domestic usual version or nothing this year.
>
> I was looking at fruitcake recipes and came across this boiled cake
> recipe. Is it anything like what you make?

Not really - some similar ingredients but it took me a long time to find a
recipe that I eventually settled on and that he liked to eat all the time.

I was under the
> impression boiled cake was something else completely. If this is it,
> I think I'll try it.
> http://www.cooks.com/rec/view/0,236,...234200,00.html
> PS: What do you use as "shortening"?

I always use butter and never anything else. This is very close (within a
few grams one way or the other) to the recipe I use:
http://www.bestrecipes.com.au/recipe...ke-L13918.html
BTW, dont' use pre mixed dried fruit it's nasty - buy individual packs of
dried fruit and mix them to your own taste. I use about 8oz of sultanas
(not sure what they are called in USian) about 4 oz of currants and them the
remainder weight is a mix of mixed peel and glace cherries.

On 28/11/2012 8:19 PM, dsi1 wrote:

>>
>> Ah sorry, I mistook a reply from Jim as being from the person who
>> mentioned
>> 10 loaves. I'm in awe of anyone who is willing to line 10 tins with
>> paper.
>> That is true dedication. I'd make soemthing else rather than make
>> that many
>> fruit cakes because I hate lining tins.
>
> It's a drag alright. I used to grease the pans up and then cut the paper
> out into rectangles and pre-fold it into the shape of the pan. Then I'd
> drop it in the pan and cut off the excess. It's a fast way to do it. If
> I was to do it now, I'd just spray the paper with Pam after trimming the
> edges.
>


I use parchment paper and I just do a slap dash job of it because it
makes absolutely no difference if it is fits perfectly and is neatly
folded. I just tear off a piece of parchment paper roughly the right
size and then use scissors to cut roughly in line with the edges if the
pan, ram the paper into the pan and fold the tabs in. I stick one pan
inside the lined one to hold in in place while I do the same to line
that one.

On 11/28/2012 3:49 PM, Christine Dabney wrote:
> On Wed, 28 Nov 2012 15:19:00 -1000, dsi1
> > wrote:
>
>> It's a drag alright. I used to grease the pans up and then cut the paper
>> out into rectangles and pre-fold it into the shape of the pan. Then I'd
>> drop it in the pan and cut off the excess. It's a fast way to do it. If
>> I was to do it now, I'd just spray the paper with Pam after trimming the
>> edges.
>
> When I make my fruitcake next week, I will take pictures.. I cannot
> really describe how I have to do it for the tube pan...but it is sort
> of ingrained in me, from having to do it so much when I was growing
> up. We always used paper bags, and cut them up for the liners.
>
> Christine
>

I never did make my fruitcake in a tube pan. That's really hardcore and
a lot more festive.

I don't make fruitcake anymore but it used to be the only activity that
I would do exclusively with my mom for years. We'd start by soaking the
fruit and a month or so later, we'd make the cakes. I think I was quite
a good helper. She used to pass them out to her sisters and relatives.
My mom passed away about 25 years ago but recently, my auntie has been
making fruitcake using her recipe and giving it to me for Xmas. It's a
strange turn of events.

On 11/28/2012 4:06 PM, Dave Smith wrote:
> On 28/11/2012 8:19 PM, dsi1 wrote:
>
>>>
>>> Ah sorry, I mistook a reply from Jim as being from the person who
>>> mentioned
>>> 10 loaves. I'm in awe of anyone who is willing to line 10 tins with
>>> paper.
>>> That is true dedication. I'd make soemthing else rather than make
>>> that many
>>> fruit cakes because I hate lining tins.
>>
>> It's a drag alright. I used to grease the pans up and then cut the paper
>> out into rectangles and pre-fold it into the shape of the pan. Then I'd
>> drop it in the pan and cut off the excess. It's a fast way to do it. If
>> I was to do it now, I'd just spray the paper with Pam after trimming the
>> edges.
>>
>
>
> I use parchment paper and I just do a slap dash job of it because it
> makes absolutely no difference if it is fits perfectly and is neatly
> folded. I just tear off a piece of parchment paper roughly the right
> size and then use scissors to cut roughly in line with the edges if the
> pan, ram the paper into the pan and fold the tabs in. I stick one pan
> inside the lined one to hold in in place while I do the same to line
> that one.

That sounds like a good system. We should have a race. I bet I could
give you a run for your money. :-)

On Wed, 28 Nov 2012 16:33:17 -1000, dsi1
> wrote:

>On 11/28/2012 3:49 PM, Christine Dabney wrote:
>> On Wed, 28 Nov 2012 15:19:00 -1000, dsi1
>> > wrote:
>>
>>> It's a drag alright. I used to grease the pans up and then cut the paper
>>> out into rectangles and pre-fold it into the shape of the pan. Then I'd
>>> drop it in the pan and cut off the excess. It's a fast way to do it. If
>>> I was to do it now, I'd just spray the paper with Pam after trimming the
>>> edges.
>>
>> When I make my fruitcake next week, I will take pictures.. I cannot
>> really describe how I have to do it for the tube pan...but it is sort
>> of ingrained in me, from having to do it so much when I was growing
>> up. We always used paper bags, and cut them up for the liners.
>>
>> Christine
>>
>
>I never did make my fruitcake in a tube pan. That's really hardcore and
>a lot more festive.
>
>I don't make fruitcake anymore but it used to be the only activity that
>I would do exclusively with my mom for years. We'd start by soaking the
>fruit and a month or so later, we'd make the cakes. I think I was quite
>a good helper. She used to pass them out to her sisters and relatives.
>My mom passed away about 25 years ago but recently, my auntie has been
>making fruitcake using her recipe and giving it to me for Xmas. It's a
>strange turn of events.

I never understood why people hate fruit cake. I love the stuff, even
the cheap store bought stuff. After xmas, they often sell it real cheap
and I buy lots of it. Makes a great snack, and is healthier than most
snacks.

On 11/28/2012 4:57 PM, wrote:
> I never understood why people hate fruit cake. I love the stuff, even
> the cheap store bought stuff. After xmas, they often sell it real cheap
> and I buy lots of it. Makes a great snack, and is healthier than most
> snacks.
>

I'm kind of a fruitcake junkie too but it's not a good idea for me to
have stuff like that. All I have is sweet memories. That's the breaks.

Farm1 wrote:
> "zxcvbob" > wrote in message
>> I'm back wrote:
>
>>> Peters Christmas Cake.
>>>
>>>
>>> 500g (1 lb) butter
>>> 500g (1 lb) Brown Sugar (the darker the better)
>>> 2 level tablespoons Mixed Spice
>>> 2 level dessertspoons Cinnamon
>>> 1/2 teaspoon Nutmeg
>>> 12 eggs separated
>>> 500g (1 lb) Flour
>>> 1 teaspoon Baking Powder
>>> Grated rind of 1 orange and 1 lemon
>>> 1kg (2 lb) Seeded Raisins
>>> 500g (1 lb) Sultanas (Can use 2kg of mixed fruit for the
>>> raisins/sultanas/currants)
>>> 500g (1 lb) Currants
>>> 225g (1/2 lb) Mixed Peel
>>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>>> 225g (1/2 lb) Almonds
>>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>>> 1&1/2 cups combined red wine and brandy extra
>
>
>> That actually doesn't look very good to me.
>
> I think it looks superb.
>
> I like fruitcake, but the
>> ones I like are dark and mostly nuts and fruit (but no citrus peel) with
>> just enough cake to bind it all together barely.
>
> Hmmm. Your description of the sort of cake you like sounds similar to the
> sort of cakes my brother in law used to have sent to me from America. I
> hated the darned things because they weren't real fruit cakes - just sweet
> goo. I fed them to the chooks if I couldn't palm enough of them off onto
> visitors.
>
>
The sweet gooey ones are disgusting (to me).