On Wed, 11 Nov 2015 07:56:57 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I favor light fruitcake made with dried rather than candied fruit. I
>> haven't made any in more than a decade. Since fruitcake is such a
>> joke around here, I have a hard time getting people to take them,
>> even though they're quite tasty.
>
>I actually like the darn things. Good for a late night snack. No one I
>know makes them anymore to send so I just buy a tiny one at the
>grocery store each year. No booze in it.

When you get it home, pierce with a skewer or toothpick and sprinkle
booze of your choice over it, wait a couple of days.

wrote:
>
> When you get it home, pierce with a skewer or toothpick and sprinkle
> booze of your choice over it, wait a couple of days.

Problem is: I have NO booze of choice. I never drink any hard liquor.
Would maybe an apple brandy work? That sounds doable.

On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:

wrote:
>>
>> When you get it home, pierce with a skewer or toothpick and sprinkle
>> booze of your choice over it, wait a couple of days.
>
>Problem is: I have NO booze of choice. I never drink any hard liquor.
>Would maybe an apple brandy work? That sounds doable.

If you're a beer drinker, a nice stout would be excellent.

wrote:
>
> On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
>
> wrote:
> >>
> >> When you get it home, pierce with a skewer or toothpick and sprinkle
> >> booze of your choice over it, wait a couple of days.
> >
> >Problem is: I have NO booze of choice. I never drink any hard liquor.
> >Would maybe an apple brandy work? That sounds doable.
>
> If you're a beer drinker, a nice stout would be excellent.

I do drink beer occasionally but pouring some on a fruitcake sounds
very wrong to me. I still think the apple brandy thing sounds good.
You?

:-D

On Wed, 11 Nov 2015 10:46:02 -0500, Gary > wrote:

wrote:
>>
>> On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
>>
>> wrote:
>> >>
>> >> When you get it home, pierce with a skewer or toothpick and sprinkle
>> >> booze of your choice over it, wait a couple of days.
>> >
>> >Problem is: I have NO booze of choice. I never drink any hard liquor.
>> >Would maybe an apple brandy work? That sounds doable.
>>
>> If you're a beer drinker, a nice stout would be excellent.
>
>I do drink beer occasionally but pouring some on a fruitcake sounds
>very wrong to me. I still think the apple brandy thing sounds good.
>You?
>
>:-D

Yes, I would agree with that. Never had it, but assume it has a nice
apple flavour to it which would go well with dark fruit cake.

On 11/11/2015 8:13 AM, wrote:
> On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
>
>> wrote:
>>>
>>> When you get it home, pierce with a skewer or toothpick and sprinkle
>>> booze of your choice over it, wait a couple of days.
>>
>> Problem is: I have NO booze of choice. I never drink any hard liquor.
>> Would maybe an apple brandy work? That sounds doable.
>
> If you're a beer drinker, a nice stout would be excellent.
>
For fruit cakes, I soaked the fruit in sherry. For xmas puddings I used
Guiness.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On Wed, 11 Nov 2015 11:00:56 -0700, graham > wrote:

>On 11/11/2015 8:13 AM, wrote:
>> On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
>>
>>> wrote:
>>>>
>>>> When you get it home, pierce with a skewer or toothpick and sprinkle
>>>> booze of your choice over it, wait a couple of days.
>>>
>>> Problem is: I have NO booze of choice. I never drink any hard liquor.
>>> Would maybe an apple brandy work? That sounds doable.
>>
>> If you're a beer drinker, a nice stout would be excellent.
>>
>For fruit cakes, I soaked the fruit in sherry. For xmas puddings I used
>Guiness.
>Graham

I used to soak the fruit for 24 hours but also added more to the mix
then of course, fed the cakes from time to time in storage.

On Wed, 11 Nov 2015 11:00:56 -0700, graham > wrote:

> On 11/11/2015 8:13 AM, wrote:
> > On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:
> >
> >> wrote:
> >>>
> >>> When you get it home, pierce with a skewer or toothpick and sprinkle
> >>> booze of your choice over it, wait a couple of days.
> >>
> >> Problem is: I have NO booze of choice. I never drink any hard liquor.
> >> Would maybe an apple brandy work? That sounds doable.
> >
> > If you're a beer drinker, a nice stout would be excellent.
> >
> For fruit cakes, I soaked the fruit in sherry. For xmas puddings I used
> Guiness.
> Graham

My personal choice for fruitcake is rum.

--

sf

On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:

wrote:
>>
>> When you get it home, pierce with a skewer or toothpick and sprinkle
>> booze of your choice over it, wait a couple of days.
>
>Problem is: I have NO booze of choice. I never drink any hard liquor.
>Would maybe an apple brandy work? That sounds doable.

I'm for the apple brandy.
Janet US

On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:

wrote:
>>
>> When you get it home, pierce with a skewer or toothpick and sprinkle
>> booze of your choice over it, wait a couple of days.
>
>Problem is: I have NO booze of choice. I never drink any hard liquor.
>Would maybe an apple brandy work? That sounds doable.

Brandy is booze, it'll work... wine works too.

On Wed, 11 Nov 2015 09:32:23 -0500, Gary > wrote:

> wrote:
> >
> > When you get it home, pierce with a skewer or toothpick and sprinkle
> > booze of your choice over it, wait a couple of days.
>
> Problem is: I have NO booze of choice. I never drink any hard liquor.
> Would maybe an apple brandy work? That sounds doable.

Applejack is fine, Calvados is better.

--

sf

I would use an orange or other fruit liqueur....but I don't like any
Alcohol in the plum pudding (not fruitcake) I make, and don't eat
fruitcake because it usually has tree nuts, which I am allergic to.

N.

On Wednesday, November 11, 2015 at 7:17:40 PM UTC-6, Nancy2 wrote:
>
> I would use an orange or other fruit liqueur....but I don't like any
> Alcohol in the plum pudding (not fruitcake) I make, and don't eat
> fruitcake because it usually has tree nuts, which I am allergic to.
>
> N.
>
>
How does triple sec sound?? It's an orange liqueur and
should I dilute it??

On Wed, 11 Nov 2015 17:17:37 -0800 (PST), Nancy2
> wrote:

>I would use an orange or other fruit liqueur....but I don't like any
>Alcohol in the plum pudding (not fruitcake) I make, and don't eat
>fruitcake because it usually has tree nuts, which I am allergic to.
>
>N.

The pud definitely needs alcohol, else how is it going to light
properly for serving?

> wrote in message
...
> On Wed, 11 Nov 2015 17:17:37 -0800 (PST), Nancy2
> > wrote:
>
>>I would use an orange or other fruit liqueur....but I don't like any
>>Alcohol in the plum pudding (not fruitcake) I make, and don't eat
>>fruitcake because it usually has tree nuts, which I am allergic to.
>>
>>N.
>
> The pud definitely needs alcohol, else how is it going to light
> properly for serving?

Good point)

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

wrote:
> The pud definitely needs alcohol,


So does Marty!

(Lucretia, you should look up "pud" in a dictionary before using it as an
abbreviation for pudding. LOL...just sayin'....)

As to alcohol in my plum pudding, it is a suet pudding, actually, steamed, and
has spices, raisins and apples. It is my Anglophile grandmother's recipe, and she
would have been horrified to consider something should have (gasp) alcohol in it.
So that is the way I like it...without. And I don't try to light it up, anyway.

N.

On Thu, 12 Nov 2015 07:03:20 -0800 (PST), Nancy2
> wrote:

>(Lucretia, you should look up "pud" in a dictionary before using it as an
>abbreviation for pudding. LOL...just sayin'....)

I assumed that in a food group the first thought would be pud =
pudding, oh well.
>
>As to alcohol in my plum pudding, it is a suet pudding, actually, steamed, and
>has spices, raisins and apples. It is my Anglophile grandmother's recipe, and she
>would have been horrified to consider something should have (gasp) alcohol in it.
>So that is the way I like it...without. And I don't try to light it up, anyway.
>
>N.

Lol bet she would have called it a pud though

In article >,
says...
>
> On Wed, 11 Nov 2015 17:17:37 -0800 (PST), Nancy2
> > wrote:
>
> >I would use an orange or other fruit liqueur....but I don't like any
> >Alcohol in the plum pudding (not fruitcake) I make, and don't eat
> >fruitcake because it usually has tree nuts, which I am allergic to.
> >
> >N.
>
> The pud definitely needs alcohol, else how is it going to light
> properly for serving?

? We pour alcohol over the Xmas pudding immediately before lighting it.

Janet UK

On 2015-11-12 3:07 PM, Janet wrote:

>> The pud definitely needs alcohol, else how is it going to light
>> properly for serving?
>
> ? We pour alcohol over the Xmas pudding immediately before lighting it.

My mother was not a drinker, but she always used lots of booze in her
Christmas pudding, and there was always some splashed on to flambe at
serving time.


Alas, we may not have any Christmas pudding this year. My mother used to
make it every year, but she died 8 years ago. Since then we have been
doing Christmas with my brother and his wife and SiL's parents have been
coming. Her mother used to provide the Christmas pudding. They won't be
coming this year. It is too late to start. My wife will probably make
chocolate eclairs anyway, and my brother would probably rather have them
them than a pudding that most people only want to have one serving of.

Janet wrote:
> In article >,
> says...
>>
>> On Wed, 11 Nov 2015 17:17:37 -0800 (PST), Nancy2
>> > wrote:
>>
>>> I would use an orange or other fruit liqueur....but I don't like any
>>> Alcohol in the plum pudding (not fruitcake) I make, and don't eat
>>> fruitcake because it usually has tree nuts, which I am allergic to.
>>>
>>> N.
>>
>> The pud definitely needs alcohol, else how is it going to light
>> properly for serving?
>
> ? We pour alcohol over the Xmas pudding immediately before lighting it.
>
> Janet UK
>
I'd pay money to see you do that to Marty!

On 11/11/2015 6:23 AM, wrote:
> On Wed, 11 Nov 2015 07:56:57 -0500, Gary > wrote:
>
>> Cindy Hamilton wrote:
>>>
>>> I favor light fruitcake made with dried rather than candied fruit. I
>>> haven't made any in more than a decade. Since fruitcake is such a
>>> joke around here, I have a hard time getting people to take them,
>>> even though they're quite tasty.
>>
>> I actually like the darn things. Good for a late night snack. No one I
>> know makes them anymore to send so I just buy a tiny one at the
>> grocery store each year. No booze in it.
>
> When you get it home, pierce with a skewer or toothpick and sprinkle
> booze of your choice over it, wait a couple of days.
>

When I used to make xmas cakes (too calorific these days) I used these
to inject Grand Marnier or Cognac into them:
http://www.leevalley.com/en/wood/pag...at=1,110,42967
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell

On Wed, 11 Nov 2015 10:59:35 -0700, graham > wrote:

>On 11/11/2015 6:23 AM, wrote:
>> On Wed, 11 Nov 2015 07:56:57 -0500, Gary > wrote:
>>
>>> Cindy Hamilton wrote:
>>>>
>>>> I favor light fruitcake made with dried rather than candied fruit. I
>>>> haven't made any in more than a decade. Since fruitcake is such a
>>>> joke around here, I have a hard time getting people to take them,
>>>> even though they're quite tasty.
>>>
>>> I actually like the darn things. Good for a late night snack. No one I
>>> know makes them anymore to send so I just buy a tiny one at the
>>> grocery store each year. No booze in it.
>>
>> When you get it home, pierce with a skewer or toothpick and sprinkle
>> booze of your choice over it, wait a couple of days.
>>
>
>When I used to make xmas cakes (too calorific these days) I used these
>to inject Grand Marnier or Cognac into them:
>http://www.leevalley.com/en/wood/pag...at=1,110,42967
>Graham

Yeah, back in the day, I used to make fresh fruit salad and inject the
grapes with something. Pernod was good, or white wine. Red for dark
grapes. It sure spiced up the salad

On Wednesday, November 11, 2015 at 11:59:45 AM UTC-6, graham wrote:
>
> When I used to make xmas cakes (too calorific these days) I used these
> to inject Grand Marnier or Cognac into them:
> http://www.leevalley.com/en/wood/pag...at=1,110,42967
> Graham
>
>
I've got a metal baster that came with a large 'hypodermic'
needle; rhat would work, I'd think. I originally bought it
to use for rum cakes but the sugary syrup just wouldn't
co-operate when I used that syringe.

On 11/11/2015 1:38 PM, wrote:
> On Wednesday, November 11, 2015 at 11:59:45 AM UTC-6, graham wrote:
>>
>> When I used to make xmas cakes (too calorific these days) I used these
>> to inject Grand Marnier or Cognac into them:
>> http://www.leevalley.com/en/wood/pag...at=1,110,42967
>> Graham
>>
>>
> I've got a metal baster that came with a large 'hypodermic'
> needle; rhat would work, I'd think. I originally bought it
> to use for rum cakes but the sugary syrup just wouldn't
> co-operate when I used that syringe.
>
The trick is to start depressing the plunger/squeezing the bulb as you
penetrate the cake. Otherwise the needle gets plugged up.
Graham

--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell