I just stumbled across this unusual recipe for fruitcake: it calls for
cranberries and I like that idea! Even better, it calls for Fiori di
Sicilia. I have two bottles (bought one and was given one - but I
haven't made much of a dent in my "stash"), so it's nice to see a
recipe that calls for it (optional ingredient). Best of all, it's a
"golden" fruitcake that doesn't seem overly filled with "stuff". I
like cake with fruit, not fruit with cake as mortar and will eliminate
(or at least cut back) on the amount of dried fruit if I need to.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/17/2014 6:57 PM, sf wrote:
>
> I just stumbled across this unusual recipe for fruitcake: it calls for
> cranberries and I like that idea! Even better, it calls for Fiori di
> Sicilia. I have two bottles (bought one and was given one - but I
> haven't made much of a dent in my "stash"), so it's nice to see a
> recipe that calls for it (optional ingredient). Best of all, it's a
> "golden" fruitcake that doesn't seem overly filled with "stuff". I
> like cake with fruit, not fruit with cake as mortar and will eliminate
> (or at least cut back) on the amount of dried fruit if I need to.
>
>
"cake as mortar"...

Now THAT is funny!

On Wed, 17 Sep 2014 19:21:24 -0600, Mayo > wrote:

> On 9/17/2014 6:57 PM, sf wrote:
> >
> > I just stumbled across this unusual recipe for fruitcake: it calls for
> > cranberries and I like that idea! Even better, it calls for Fiori di
> > Sicilia. I have two bottles (bought one and was given one - but I
> > haven't made much of a dent in my "stash"), so it's nice to see a
> > recipe that calls for it (optional ingredient). Best of all, it's a
> > "golden" fruitcake that doesn't seem overly filled with "stuff". I
> > like cake with fruit, not fruit with cake as mortar and will eliminate
> > (or at least cut back) on the amount of dried fruit if I need to.
> >
> >
> "cake as mortar"...
>
> Now THAT is funny!

I calls 'em as I sees 'em.

--

Never trust a dog to watch your food.

sf wrote:
>
> I just stumbled across this unusual recipe for fruitcake: it calls for
> cranberries and I like that idea! Even better, it calls for Fiori di
> Sicilia. I have two bottles (bought one and was given one - but I
> haven't made much of a dent in my "stash"), so it's nice to see a
> recipe that calls for it (optional ingredient). Best of all, it's a
> "golden" fruitcake that doesn't seem overly filled with "stuff". I
> like cake with fruit, not fruit with cake as mortar and will eliminate
> (or at least cut back) on the amount of dried fruit if I need to.

Once we get through Thanksgiving and Halloween then I might think about
ChrismaChaunaKwanzica stuff.

"sf" > wrote in message
...
>
> I just stumbled across this unusual recipe for fruitcake: it calls for
> cranberries and I like that idea! Even better, it calls for Fiori di
> Sicilia. I have two bottles (bought one and was given one - but I
> haven't made much of a dent in my "stash"), so it's nice to see a
> recipe that calls for it (optional ingredient). Best of all, it's a
> "golden" fruitcake that doesn't seem overly filled with "stuff". I
> like cake with fruit, not fruit with cake as mortar and will eliminate
> (or at least cut back) on the amount of dried fruit if I need to.
>

I don't know of our Muslim friends are familiar with our Christmas
traditions, so I am making some home made bacon to give them as gifts.

"sf" > wrote in message
...
>
> I just stumbled across this unusual recipe for fruitcake: it calls for
> cranberries and I like that idea! Even better, it calls for Fiori di
> Sicilia. I have two bottles (bought one and was given one - but I
> haven't made much of a dent in my "stash"), so it's nice to see a
> recipe that calls for it (optional ingredient). Best of all, it's a
> "golden" fruitcake that doesn't seem overly filled with "stuff". I
> like cake with fruit, not fruit with cake as mortar and will eliminate
> (or at least cut back) on the amount of dried fruit if I need to.


Bake them now and get a bottle of Southern Comfort. Drizzle a couple
tablespoons on each cake once a week. Keep tightly sealed. I am thinking
of using my dozen little ramekins this year to make individual sized
portions.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"sf" > wrote in message
...
>
> I just stumbled across this unusual recipe for fruitcake: it calls for
> cranberries and I like that idea! Even better, it calls for Fiori di
> Sicilia. I have two bottles (bought one and was given one - but I
> haven't made much of a dent in my "stash"), so it's nice to see a
> recipe that calls for it (optional ingredient). Best of all, it's a
> "golden" fruitcake that doesn't seem overly filled with "stuff". I
> like cake with fruit, not fruit with cake as mortar and will eliminate
> (or at least cut back) on the amount of dried fruit if I need to.
>
Not here. I might buy something small. We don't do much in the way of
desserts any more. As for fruitcake, I like the opposite of you. Fruit and
nuts is what I like. So much so that once in a while I will just buy some
candied orange or lemon peel. Doesn't work so well for me as it is very
high in carbs so the most I can do is a dice at a time. Just not quite the
same thing.

On Wed, 17 Sep 2014 17:57:32 -0700, sf > wrote:

>
>I just stumbled across this unusual recipe for fruitcake: it calls for
>cranberries and I like that idea! Even better, it calls for Fiori di
>Sicilia. I have two bottles (bought one and was given one - but I
>haven't made much of a dent in my "stash"), so it's nice to see a
>recipe that calls for it (optional ingredient). Best of all, it's a
>"golden" fruitcake that doesn't seem overly filled with "stuff". I
>like cake with fruit, not fruit with cake as mortar and will eliminate
>(or at least cut back) on the amount of dried fruit if I need to.

No, but this will be my 30th year of making my Christmas Candy!

Here was boxing up the candy from 2011:

http://tinypic.com/view.php?pic=swcro5&s=7#.VBpG_JRdWSo

John Kuthe...


---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 9/17/2014 7:51 PM, sf wrote:
> On Wed, 17 Sep 2014 19:21:24 -0600, Mayo > wrote:
>
>> On 9/17/2014 6:57 PM, sf wrote:
>>>
>>> I just stumbled across this unusual recipe for fruitcake: it calls for
>>> cranberries and I like that idea! Even better, it calls for Fiori di
>>> Sicilia. I have two bottles (bought one and was given one - but I
>>> haven't made much of a dent in my "stash"), so it's nice to see a
>>> recipe that calls for it (optional ingredient). Best of all, it's a
>>> "golden" fruitcake that doesn't seem overly filled with "stuff". I
>>> like cake with fruit, not fruit with cake as mortar and will eliminate
>>> (or at least cut back) on the amount of dried fruit if I need to.
>>>
>>>
>> "cake as mortar"...
>>
>> Now THAT is funny!
>
> I calls 'em as I sees 'em.
>
And you never mentioned caulk...

;-)

On 9/17/2014 8:51 PM, Pete C. wrote:
>
> sf wrote:
>>
>> I just stumbled across this unusual recipe for fruitcake: it calls for
>> cranberries and I like that idea! Even better, it calls for Fiori di
>> Sicilia. I have two bottles (bought one and was given one - but I
>> haven't made much of a dent in my "stash"), so it's nice to see a
>> recipe that calls for it (optional ingredient). Best of all, it's a
>> "golden" fruitcake that doesn't seem overly filled with "stuff". I
>> like cake with fruit, not fruit with cake as mortar and will eliminate
>> (or at least cut back) on the amount of dried fruit if I need to.
>
> Once we get through Thanksgiving and Halloween then I might think about
> ChrismaChaunaKwanzica stuff.

Heh...

My fruitcake is full of my favorites, pecans, cherries, candied
pineapple, dates. There is just enough batter to hold it together.

Becca

On 9/17/2014 8:57 PM, sf wrote:
>
> I just stumbled across this unusual recipe for fruitcake: it calls for
> cranberries and I like that idea! Even better, it calls for Fiori di
> Sicilia. I have two bottles (bought one and was given one - but I
> haven't made much of a dent in my "stash"), so it's nice to see a
> recipe that calls for it (optional ingredient). Best of all, it's a
> "golden" fruitcake that doesn't seem overly filled with "stuff". I
> like cake with fruit, not fruit with cake as mortar and will eliminate
> (or at least cut back) on the amount of dried fruit if I need to.
>
>
Christmas?! It's September!

Jill

On Wed, 17 Sep 2014 19:05:48 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> >
> > I just stumbled across this unusual recipe for fruitcake: it calls for
> > cranberries and I like that idea! Even better, it calls for Fiori di
> > Sicilia. I have two bottles (bought one and was given one - but I
> > haven't made much of a dent in my "stash"), so it's nice to see a
> > recipe that calls for it (optional ingredient). Best of all, it's a
> > "golden" fruitcake that doesn't seem overly filled with "stuff". I
> > like cake with fruit, not fruit with cake as mortar and will eliminate
> > (or at least cut back) on the amount of dried fruit if I need to.
>
>
> Bake them now and get a bottle of Southern Comfort. Drizzle a couple
> tablespoons on each cake once a week. Keep tightly sealed. I am thinking
> of using my dozen little ramekins this year to make individual sized
> portions.
>
Never thought about using Southern Comfort, thanks! Bourbon and
brandy are too harsh for me, I prefer rum... and Southern Comfort
would do the trick too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 18 Sep 2014 11:04:27 -0400, jmcquown >
wrote:

> On 9/17/2014 8:57 PM, sf wrote:
> >
> > I just stumbled across this unusual recipe for fruitcake: it calls for
> > cranberries and I like that idea! Even better, it calls for Fiori di
> > Sicilia. I have two bottles (bought one and was given one - but I
> > haven't made much of a dent in my "stash"), so it's nice to see a
> > recipe that calls for it (optional ingredient). Best of all, it's a
> > "golden" fruitcake that doesn't seem overly filled with "stuff". I
> > like cake with fruit, not fruit with cake as mortar and will eliminate
> > (or at least cut back) on the amount of dried fruit if I need to.
> >
> >
> Christmas?! It's September!
>
Fruitcake has to mature.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-09-18 11:49 AM, sf wrote:

>>>
>> Christmas?! It's September!
>>
> Fruitcake has to mature.


I do my light fruitcakes in early November.

"sf" > wrote in message
...
> On Thu, 18 Sep 2014 11:04:27 -0400, jmcquown >
> wrote:
>
>> On 9/17/2014 8:57 PM, sf wrote:
>> >
>> > I just stumbled across this unusual recipe for fruitcake: it calls for
>> > cranberries and I like that idea! Even better, it calls for Fiori di
>> > Sicilia. I have two bottles (bought one and was given one - but I
>> > haven't made much of a dent in my "stash"), so it's nice to see a
>> > recipe that calls for it (optional ingredient). Best of all, it's a
>> > "golden" fruitcake that doesn't seem overly filled with "stuff". I
>> > like cake with fruit, not fruit with cake as mortar and will eliminate
>> > (or at least cut back) on the amount of dried fruit if I need to.
>> >
>> >
>> Christmas?! It's September!
>>
> Fruitcake has to mature.

Yes but it's still a bit early I think.

On 9/18/2014 11:49 AM, sf wrote:
> On Thu, 18 Sep 2014 11:04:27 -0400, jmcquown >
> wrote:
>
>> On 9/17/2014 8:57 PM, sf wrote:
>>>
>>> I just stumbled across this unusual recipe for fruitcake: it calls for
>>> cranberries and I like that idea! Even better, it calls for Fiori di
>>> Sicilia. I have two bottles (bought one and was given one - but I
>>> haven't made much of a dent in my "stash"), so it's nice to see a
>>> recipe that calls for it (optional ingredient). Best of all, it's a
>>> "golden" fruitcake that doesn't seem overly filled with "stuff". I
>>> like cake with fruit, not fruit with cake as mortar and will eliminate
>>> (or at least cut back) on the amount of dried fruit if I need to.
>>>
>>>
>> Christmas?! It's September!
>>
> Fruitcake has to mature.
>
>
>
True enough, but I don't bake fruitcake. And I still can't think about
Christmas in September.

Jill

On 9/18/2014 10:04 AM, jmcquown wrote:
> On 9/17/2014 8:57 PM, sf wrote:
>>
>> I just stumbled across this unusual recipe for fruitcake: it calls for
>> cranberries and I like that idea! Even better, it calls for Fiori di
>> Sicilia. I have two bottles (bought one and was given one - but I
>> haven't made much of a dent in my "stash"), so it's nice to see a
>> recipe that calls for it (optional ingredient). Best of all, it's a
>> "golden" fruitcake that doesn't seem overly filled with "stuff". I
>> like cake with fruit, not fruit with cake as mortar and will eliminate
>> (or at least cut back) on the amount of dried fruit if I need to.
>>
>>
> Christmas?! It's September!
>
> Jill

People make their fruitcakes in September, then they begin pouring on
the liquor. I leave my fruitcake plain, I do not get mine drunk. ;-)

In October, I use to prepare the dough to bake a few different cookies,
then freeze the dough until December. I have also frozen brownies, cakes
and pies. In November we have Thanksgiving, then Christmas is right
around the corner. If you work full time, and you have a big family, it
is hard to squeeze everything in, but if you plan ahead, you can do it.

Becca

"Becca EmaNymton" > wrote in message
...
> On 9/18/2014 10:04 AM, jmcquown wrote:
>> On 9/17/2014 8:57 PM, sf wrote:
>>>
>>> I just stumbled across this unusual recipe for fruitcake: it calls for
>>> cranberries and I like that idea! Even better, it calls for Fiori di
>>> Sicilia. I have two bottles (bought one and was given one - but I
>>> haven't made much of a dent in my "stash"), so it's nice to see a
>>> recipe that calls for it (optional ingredient). Best of all, it's a
>>> "golden" fruitcake that doesn't seem overly filled with "stuff". I
>>> like cake with fruit, not fruit with cake as mortar and will eliminate
>>> (or at least cut back) on the amount of dried fruit if I need to.
>>>
>>>
>> Christmas?! It's September!
>>
>> Jill
>
> People make their fruitcakes in September, then they begin pouring on the
> liquor. I leave my fruitcake plain, I do not get mine drunk. ;-)
>
> In October, I use to prepare the dough to bake a few different cookies,
> then freeze the dough until December. I have also frozen brownies, cakes
> and pies. In November we have Thanksgiving, then Christmas is right around
> the corner. If you work full time, and you have a big family, it is hard
> to squeeze everything in, but if you plan ahead, you can do it.

Sounds right. It's what people with families do!

--
http://www.helpforheroes.org.uk/shop/

On 2014-09-18 12:07 PM, Julie Bove wrote:
>

>>> Christmas?! It's September!
>>>
>> Fruitcake has to mature.
>
> Yes but it's still a bit early I think.


What??? You don't dislike fruitcake?

On 2014-09-18 12:39 PM, Becca EmaNymton wrote:

> People make their fruitcakes in September, then they begin pouring on
> the liquor.

My mother used to get her dark fruitcake and Christmas pudding started
pretty early. She did the light fruitcake in early November, which is
when I do mine.

> I leave my fruitcake plain, I do not get mine drunk. ;-)

Pity. It really improves the cake. My mother did not drink, but she did
lace her Christmas cakes and pudding... and mincemeat.





>
> In October, I use to prepare the dough to bake a few different cookies,
> then freeze the dough until December. I have also frozen brownies, cakes
> and pies. In November we have Thanksgiving, then Christmas is right
> around the corner. If you work full time, and you have a big family, it
> is hard to squeeze everything in, but if you plan ahead, you can do it.

My mother did not "work outside of the home" but her Christmas baking
was always done way ahead of time and frozen.

Dave Smith > wrote in news7FSv.93433
:

> On 2014-09-18 12:07 PM, Julie Bove wrote:
>>
>
>>>> Christmas?! It's September!
>>>>
>>> Fruitcake has to mature.
>>
>> Yes but it's still a bit early I think.
>
> What??? You don't dislike fruitcake?

Personally, I love fruitcake and I fail to see what others dislike
in it.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-09-18 2:13 PM, Michel Boucher wrote:

>> What??? You don't dislike fruitcake?
>
> Personally, I love fruitcake and I fail to see what others dislike
> in it.

This could restart the annual thread about the pros and cons of
fruitcake. Since you like it I will assume that you were raised with
home made fruitcake or at least a good quality bakery fruitcake. Most
people who dislike fruitcake were exposed to those industrial
abominations. Having tried some of those I can understand their lack of
appreciation.

"Michel Boucher" > wrote in message
...
> Dave Smith > wrote in news7FSv.93433
> :
>
>> On 2014-09-18 12:07 PM, Julie Bove wrote:
>>>
>>
>>>>> Christmas?! It's September!
>>>>>
>>>> Fruitcake has to mature.
>>>
>>> Yes but it's still a bit early I think.
>>
>> What??? You don't dislike fruitcake?
>
> Personally, I love fruitcake and I fail to see what others dislike
> in it.

I can't say that I like all of it. My dad was fond of getting that really
cheap stuff in the tin. Not sure they even make that any more. It had no
cherries or pineapple and very few nuts. Not even that much fruit. Just
some citron and too many raisins which gave it a burned taste. It was
always really dry too. If that's all anyone ever tried I could see how they
wouldn't like it.

On Thu, 18 Sep 2014 13:13:14 -0500, Michel Boucher
> wrote:

>Dave Smith > wrote in news7FSv.93433
:
>
>> On 2014-09-18 12:07 PM, Julie Bove wrote:
>>>
>>
>>>>> Christmas?! It's September!
>>>>>
>>>> Fruitcake has to mature.
>>>
>>> Yes but it's still a bit early I think.
>>
>> What??? You don't dislike fruitcake?
>
>Personally, I love fruitcake and I fail to see what others dislike
>in it.


The fruit. The cake part is swell, either light or dark.

Boron

Dave Smith > wrote in
:

>> Personally, I love fruitcake and I fail to see what others
>> dislike in it.
>
> This could restart the annual thread about the pros and cons
> of fruitcake. Since you like it I will assume that you were
> raised with home made fruitcake or at least a good quality
> bakery fruitcake. Most people who dislike fruitcake were
> exposed to those industrial abominations. Having tried some of
> those I can understand their lack of appreciation.

I've had both. True, some is not particularly exciting, the drier
variety for example. I prefer the dark moist cake with lots of
fruit and nuts. Alcohol is neither here nor there.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

"Julie Bove" > wrote in news:lvf8pl$f6u$1
@dont-email.me:

> It was
> always really dry too.

The dry stuff is more palatable with coffee.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Boron Elgar > wrote in
:

>>Personally, I love fruitcake and I fail to see what others
>>dislike in it.
>
> The fruit. The cake part is swell, either light or dark.

I like it all, but as I said, I prefer the moist dark cake.

If it's too dry, it's improved by having it with coffee.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-09-18 2:49 PM, Michel Boucher wrote:

>> The fruit. The cake part is swell, either light or dark.
>
> I like it all, but as I said, I prefer the moist dark cake.


I always liked the dark. As far back as I can remember, it was always a
special treat at Christmas time. When I went to weddings and they handed
out small pieces of wedding cake, which is traditionally a dark fruit
cake here, I would take the pieces that table mates did not want.
Unfortunately, I developed a problem with nuts. That may have been
related to my gall bladder issues, and since I had that thing removed
last year I have been eating things with nuts without those annoying
side effects. Maybe this year I can risk the enjoyment of the Yule
season by indulging in a Yule time treat.

On 2014-09-18 3:36 PM, notbob wrote:

>> Cake. That's the part that soaks up the booze and as such has a noble
>> mission. The weird colored fruit is just in there to slow down the alcohol
>> intake.
>
> Never made a fruitcake. Amazingly, I discovered, last year, that I've
> finally come to like USA style fruitcakes, day-glo fruit and all!
> This yr, I'll be able to make my own. Will probably use ChridD's
> fruitcake recipe, it requiring real dried fruits and nuts. No
> plastic fruit.
>
Are you looking to make a dark or a light fruitcake. I make a light one
that I think is amazing, as do a enough friends and relatives that I
have to make a double batch each year.

Dave Smith > wrote in news:UnISv.299766
:

> Maybe this year I can risk the enjoyment of the Yule
> season by indulging in a Yule time treat.

I'm sure "Yule" be doing that. For me, it's the slow cooked leg of
lamb, this year served with homemade tzaziki and harissa.

I usually pre-cook two and freeze one then finish the other
Christmas morning for our (now) traditional Christmas lunch.

The California branch will be here (they are four now), my sister's
companion (unless she goes to see her parents), and my ex, as well
as myself and my wife and before you start snorting, my wife does
not mind at all. Possibly a few more.

The raita I make from scratch except for the yogurt which I buy in
a jar (Pinehedge Farms organic yogurt). The harissa I buy fresh
from a falafel counter. It's a lot less trouble than making it
myself seeing as he makes a new batch every day.

The second leg will be thawed and cooked if and when the occasion
arises in the spring (expecting my sister back from South Africa).

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Thu, 18 Sep 2014 13:13:14 -0500, Michel Boucher
> wrote:

> Dave Smith > wrote in news7FSv.93433
> :
>
> > On 2014-09-18 12:07 PM, Julie Bove wrote:
> >>
> >
> >>>> Christmas?! It's September!
> >>>>
> >>> Fruitcake has to mature.
> >>
> >> Yes but it's still a bit early I think.
> >
> > What??? You don't dislike fruitcake?
>
> Personally, I love fruitcake and I fail to see what others dislike
> in it.

Me too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-09-18, Dave Smith > wrote:

> Are you looking to make a dark or a light fruitcake. I make a light one

Is dark vs light due to adding spirits or not or are there two
different doughs?

nb

wrote in
:

> In my book civilised divorces
> make sense, do a great favour to children of the relationships
> that rupture.

Unfortunately not everyone can have that. I must say however that
I get along remarkably well with both my children's mothers. It
was a long and arduous journey but I kept my cool. Now I can see
both of them socially and it's not awkward.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-09-18 19:41, notbob wrote:
> On 2014-09-18, Dave Smith > wrote:
>
>> Are you looking to make a dark or a light fruitcake. I make a light one
>
> Is dark vs light due to adding spirits or not or are there two
> different doughs?
>

They are different doughs.

On Friday, September 19, 2014 12:59:10 AM UTC+1, wrote:
> On 18 Sep 2014 23:41:52 GMT, notbob > wrote:
>
On 2014-09-18, Dave Smith > wrote:
>
Are you looking to make a dark or a light fruitcake. I make a light one Is dark vs light due to adding spirits or not or are there two different doughs?
>
nb
>
>
Dark is nearly all fruit with enough batter to hold it together and the spirits. Light is just a pretend fruit cake

I like to soak the fruit with as much brandy as the fruit can take, then periodically add more after it has baked. Definitely a drunken cake.

Being diabetic I don't use marzipan or ice the cake, but I do stud the top of the cake with whole nuts before it goes in the oven. Then after it has baked I glaze the top with sieved apricot jam.

Cherry

On 18 Sep 2014 23:41:52 GMT, notbob > wrote:

> On 2014-09-18, Dave Smith > wrote:
>
> > Are you looking to make a dark or a light fruitcake. I make a light one
>
> Is dark vs light due to adding spirits or not or are there two
> different doughs?
>

They are different and I prefer light fruitcake.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 18 Sep 2014 20:59:10 -0300, wrote:

> Dark is nearly all fruit with enough batter to hold it together and
> the spirits. Light is just a pretend fruit cake

And light fruitcake is much better than dark!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"notbob" > wrote in message
...
> On 2014-09-18, Dave Smith > wrote:
>
>> Are you looking to make a dark or a light fruitcake. I make a light one
>
> Is dark vs light due to adding spirits or not or are there two
> different doughs?
>
> nb

I think it's what you add to the dough. It has been many years since I made
it so I can't remember what all went in. I made the light. I would suspect
that the dark would contain molasses or dark brown sugar.

"Cherry" > wrote in message
...
> On Friday, September 19, 2014 12:59:10 AM UTC+1, wrote:
>> On 18 Sep 2014 23:41:52 GMT, notbob > wrote:
>>
> On 2014-09-18, Dave Smith > wrote:
>>
> Are you looking to make a dark or a light fruitcake. I make a light one Is
> dark vs light due to adding spirits or not or are there two different
> doughs?
>>
> nb
>>
>>
> Dark is nearly all fruit with enough batter to hold it together and the
> spirits. Light is just a pretend fruit cake
>
> I like to soak the fruit with as much brandy as the fruit can take, then
> periodically add more after it has baked. Definitely a drunken cake.
>
> Being diabetic I don't use marzipan or ice the cake, but I do stud the top
> of the cake with whole nuts before it goes in the oven. Then after it has
> baked I glaze the top with sieved apricot jam.
>
> Cherry

Mine was light but very little cake. And Marzipan? I don't think we're
talking about the same kind of cake. I made a syrup for mine of corn syrup
and some other things. This was used to attach fruits and nuts to the top
for decorative purposes and to give it a glaze. The only iced fruitcake I
ever saw was at a wedding.

I like to soak the fruit with as much brandy as the fruit can take, then
periodically add more after it has baked. Definitely a drunken cake. Being diabetic I don't use marzipan or ice the cake, but I do stud the top of the cake with whole nuts before it goes in the oven. Then after it has baked I glaze the top with sieved apricot jam.


Mine was light but very little cake. And Marzipan? I don't think we're
talking about the same kind of cake. I made a syrup for mine of corn syrup
and some other things. This was used to attach fruits and nuts to the top
for decorative purposes and to give it a glaze. The only iced fruitcake I
ever saw was at a wedding.


In the UK the heavy fruit Christmas/Wedding cake traditionally after baking is brushed over with a thin glaze of sieved apricot jam, then given a layer of marzipan followed by a layer of either fondant icing or royal icing. The cake is studded with whole nuts before the baking. The sieved apricot jam is brushed on top after baking to provide a nice glaze/shine. Thankfully we don't have corn syrup in our supermarkets.

Cherry