On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
> > wrote:
>
> >On 2016-11-11 2:34 PM, wrote:
> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
> >
> >>> I wonder if I can buy a store brand fruit cake, then pour some bourbon
> >>> or brandy on it to age for a month or so? Would that work?
> >>
> >> Definitely would, make sure you pick up dark fruit cake though.
> >>
> >
> >Sorry, but my experience is that most store bought dark fruit cake is so
> >horrible that no amount of booze can resurrect it. I must have been
> >lucky to have had a mother and grandmothers who made wonderful
> >fruitcakes. When I talk about fruitcake with people my take is that most
> >of those who hate it had had only store bought.
>
> That is not true at all, maybe you bought too cheaply, good dark fruit
> cake can be had from bakeries at a price.

Here's an article about Americans' relationship with fruitcake:

<http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>

The fruitcake that most of us have had has been mail-ordered from some
giant bakery. It uses the cheapest ingredients. The best ones
(besides the ones I've made myself) simply taste like a big blog
of moist sugar.

I haven't made fruitcake in years. I have a nice recipe for light
fruitcake. I substitute dried fruit for all of the candied fruit,
and soak the fruit in some booze to rehydrate it a bit before
baking. It's delicious.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
> > wrote:
>
> >On 2016-11-11 2:34 PM, wrote:
> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
> >
> >>> I wonder if I can buy a store brand fruit cake, then pour some bourbon
> >>> or brandy on it to age for a month or so? Would that work?
> >>
> >> Definitely would, make sure you pick up dark fruit cake though.
> >>
> >
> >Sorry, but my experience is that most store bought dark fruit cake is so
> >horrible that no amount of booze can resurrect it. I must have been
> >lucky to have had a mother and grandmothers who made wonderful
> >fruitcakes. When I talk about fruitcake with people my take is that most
> >of those who hate it had had only store bought.
>
> That is not true at all, maybe you bought too cheaply, good dark fruit
> cake can be had from bakeries at a price.

Here's an article about Americans' relationship with fruitcake:

<http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>

The fruitcake that most of us have had has been mail-ordered from some
giant bakery. It uses the cheapest ingredients. The best ones
(besides the ones I've made myself) simply taste like a big blog
of moist sugar.

I haven't made fruitcake in years. I have a nice recipe for light
fruitcake. I substitute dried fruit for all of the candied fruit,
and soak the fruit in some booze to rehydrate it a bit before
baking. It's delicious.

Cindy Hamilton

=======================

it's a few years since I have made any too. I used to make full rich
Christmas cakes when all the family was at home. If I do it at all now, I
make a Dundee cake.

http://www.deliaonline.com/recipes/m...al-dundee-cake

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

On Sat, 12 Nov 2016 13:17:20 -0000, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>> >On 2016-11-11 2:34 PM, wrote:
>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>> >
>> >>> I wonder if I can buy a store brand fruit cake, then pour some bourbon
>> >>> or brandy on it to age for a month or so? Would that work?
>> >>
>> >> Definitely would, make sure you pick up dark fruit cake though.
>> >>
>> >
>> >Sorry, but my experience is that most store bought dark fruit cake is so
>> >horrible that no amount of booze can resurrect it. I must have been
>> >lucky to have had a mother and grandmothers who made wonderful
>> >fruitcakes. When I talk about fruitcake with people my take is that most
>> >of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
>Here's an article about Americans' relationship with fruitcake:
>
><http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
>The fruitcake that most of us have had has been mail-ordered from some
>giant bakery. It uses the cheapest ingredients. The best ones
>(besides the ones I've made myself) simply taste like a big blog
>of moist sugar.
>
>I haven't made fruitcake in years. I have a nice recipe for light
>fruitcake. I substitute dried fruit for all of the candied fruit,
>and soak the fruit in some booze to rehydrate it a bit before
>baking. It's delicious.
>
>Cindy Hamilton
>
>=======================
>
>it's a few years since I have made any too. I used to make full rich
>Christmas cakes when all the family was at home. If I do it at all now, I
>make a Dundee cake.
>
>http://www.deliaonline.com/recipes/m...al-dundee-cake

Part of the reason I don't make it is because I would eat it all! My
arrangement with the catnip mouse works well - she makes mine in one
of those mini loaf pans. She doesn't use booze, so I resist it until
after I have fed it some rum. Incidentally, here it has become a
very expensive item, just the same as Xmas pud, to make. I reckon one
9 inches in diameter would run at about $40 properly made, leaving out
any money for feeding it

On 11/12/2016 5:13 AM, Cindy Hamilton wrote:
> On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>>> On 2016-11-11 2:34 PM, wrote:
>>>> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>>>
>>>>> I wonder if I can buy a store brand fruit cake, then pour some bourbon
>>>>> or brandy on it to age for a month or so? Would that work?
>>>>
>>>> Definitely would, make sure you pick up dark fruit cake though.
>>>>
>>>
>>> Sorry, but my experience is that most store bought dark fruit cake is so
>>> horrible that no amount of booze can resurrect it. I must have been
>>> lucky to have had a mother and grandmothers who made wonderful
>>> fruitcakes. When I talk about fruitcake with people my take is that most
>>> of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
> Here's an article about Americans' relationship with fruitcake:
>
> <http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
> The fruitcake that most of us have had has been mail-ordered from some
> giant bakery. It uses the cheapest ingredients. The best ones
> (besides the ones I've made myself) simply taste like a big blog
> of moist sugar.
>
I think that must be due to the possibility that they add modified corn
syrup
or some such ingredient.

On Saturday, November 12, 2016 at 8:39:05 AM UTC-5, graham wrote:

> I think that must be due to the possibility that they add modified corn
> syrup
> or some such ingredient.

Naw, those cheap mail-order fruitcakes tasted like that when I was
a child, long before HFCS was designated Generally Regarded As Safe
(1976).

Cindy Hamilton

On 11/12/2016 6:17 AM, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>> >On 2016-11-11 2:34 PM, wrote:
>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>> >
>> >>> I wonder if I can buy a store brand fruit cake, then pour some
>> bourbon
>> >>> or brandy on it to age for a month or so? Would that work?
>> >>
>> >> Definitely would, make sure you pick up dark fruit cake though.
>> >>
>> >
>> >Sorry, but my experience is that most store bought dark fruit cake is so
>> >horrible that no amount of booze can resurrect it. I must have been
>> >lucky to have had a mother and grandmothers who made wonderful
>> >fruitcakes. When I talk about fruitcake with people my take is that most
>> >of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
> Here's an article about Americans' relationship with fruitcake:
>
> <http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
>
> The fruitcake that most of us have had has been mail-ordered from some
> giant bakery. It uses the cheapest ingredients. The best ones
> (besides the ones I've made myself) simply taste like a big blog
> of moist sugar.
>
> I haven't made fruitcake in years. I have a nice recipe for light
> fruitcake. I substitute dried fruit for all of the candied fruit,
> and soak the fruit in some booze to rehydrate it a bit before
> baking. It's delicious.
>
> Cindy Hamilton
>
> =======================
>
> it's a few years since I have made any too. I used to make full rich
> Christmas cakes when all the family was at home. If I do it at all now,
> I make a Dundee cake.
>
> http://www.deliaonline.com/recipes/m...al-dundee-cake
>
>
Our village baker made excellent rich fruit cakes and always had some
maturing. When one was bought, he made another to keep the stack going.
However, his wife recommended a particular national brand of Dundee Cake
because it had angelica in it - and it was very good.

On Saturday, November 12, 2016 at 8:17:55 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
> > On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
> > > wrote:
> >
> > >On 2016-11-11 2:34 PM, wrote:
> > >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
> > >
> > >>> I wonder if I can buy a store brand fruit cake, then pour some bourbon
> > >>> or brandy on it to age for a month or so? Would that work?
> > >>
> > >> Definitely would, make sure you pick up dark fruit cake though.
> > >>
> > >
> > >Sorry, but my experience is that most store bought dark fruit cake is so
> > >horrible that no amount of booze can resurrect it. I must have been
> > >lucky to have had a mother and grandmothers who made wonderful
> > >fruitcakes. When I talk about fruitcake with people my take is that most
> > >of those who hate it had had only store bought.
> >
> > That is not true at all, maybe you bought too cheaply, good dark fruit
> > cake can be had from bakeries at a price.
>
> Here's an article about Americans' relationship with fruitcake:
>
> <http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
> The fruitcake that most of us have had has been mail-ordered from some
> giant bakery. It uses the cheapest ingredients. The best ones
> (besides the ones I've made myself) simply taste like a big blog
> of moist sugar.
>
> I haven't made fruitcake in years. I have a nice recipe for light
> fruitcake. I substitute dried fruit for all of the candied fruit,
> and soak the fruit in some booze to rehydrate it a bit before
> baking. It's delicious.
>
> Cindy Hamilton
>
> =======================
>
> it's a few years since I have made any too. I used to make full rich
> Christmas cakes when all the family was at home. If I do it at all now, I
> make a Dundee cake.
>
> http://www.deliaonline.com/recipes/m...al-dundee-cake

As a non-Brit, I have little idea what Christmas Pudding, Dundee cake,
or fruitcake as wedding cake is like. Here's my fruitcake recipe.
Or, rather, the original that I got from a friend of mine, and then
the changes I make to it.

Gretchen's Fruitcake

1 cup raisins
0.5 cup citron, chopped
0.5 cup candied lemon peel, chopped
0.5 cup candied orange peel, chopped
0.5 cup candied pineapple, chopped
1 cup dried, shredded coconut (unsweetened)
1 cup coarsely chopped nuts (almonds, walnuts, pecans, etc.)
2.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
0.5 cup butter
1 cup sugar
3 eggs plus 1 yolk
0.5 cup brandy or rum
2 tablespoons sherry
3 tablespoons orange juice

The dry team:
Combine candied fruit and nuts.
Sift together flour, baking powder, and salt.
Combine flour mixture with fruit mixture.
The wet team:
Cream butter and sugar.
Beat eggs and add to butter/sugar.
Add booze and orange juice to butter/sugar/eggs.
Add the wet team to the dry team and stir.
Fill some unspecified number of greased loaf pans.
Bake at 250 F for 1.5 hours or until the cake shrinks from the sides of the pans. Let cool, de-pan, then wrap in brandy- or rum-soaked muslin, then aluminum foil.

Cindy's Fruit Cake

As above, only with these substitutions:
No candied fruit. Instead:
0.5 cup dried cherries
0.5 cup dried, sweetened cranberries
0.5 cup chopped dried apricots
0.25 cup dried blueberries
(Or any other dried fruit that seems enticing)
Soak the dried fruit in a little hot booze to plump it.
Where brandy, sherry, and orange juice are specified, use bourbon, rum, or any other congenial spirit of choice.
Use mini-loaf pans and fake the cooking time.

wrote:
>
> Part of the reason I don't make it is because I would eat it all!

lol. I rarely make dessert food for that same reason.


> I reckon one
> 9 inches in diameter would run at about $40 properly made, leaving out
> any money for feeding it

I wouldn't mind spending the money for a good one but I'd have to try a
sliver first to make sure I liked it. As for feeding, I still have that
pint of bourbon that I bought 11 months ago (to make honey-bourbon bbq
sauce). An apple brandy sounds much better for a fruitcake to me
though.

Question: Is there such a thing as apple brandy?
I've had peach, apricot and blueberry but never apple.
I've never seen it but I also have never looked for it.

"Gary" > wrote in message ...

> Question: Is there such a thing as apple brandy?
> I've had peach, apricot and blueberry but never apple.
> I've never seen it but I also have never looked for it.

Yes.

Cheri

On Saturday, November 12, 2016 at 9:39:09 AM UTC-5, Gary wrote:
> wrote:
> >
> > Part of the reason I don't make it is because I would eat it all!
>
> lol. I rarely make dessert food for that same reason.
>
>
> > I reckon one
> > 9 inches in diameter would run at about $40 properly made, leaving out
> > any money for feeding it
>
> I wouldn't mind spending the money for a good one but I'd have to try a
> sliver first to make sure I liked it. As for feeding, I still have that
> pint of bourbon that I bought 11 months ago (to make honey-bourbon bbq
> sauce). An apple brandy sounds much better for a fruitcake to me
> though.
>
> Question: Is there such a thing as apple brandy?
> I've had peach, apricot and blueberry but never apple.
> I've never seen it but I also have never looked for it.

Calvados
or a domestic
<http://www.seriouseats.com/2014/09/best-apple-brandy-st-george-clear-creek-koval-lairds-spirits-recommendation-which-apple-brandy-to-buy.html>

Google turned up a number of other hits, but I like seriouseats.com

Cindy Hamilton

Cindy Hamilton

Janet wrote:
>
> +1. Just wrap it in greaseproof paper inside a cake tin.
> It takes several weeks for the flavours to develop. Every so often
> you can open it up and dribble on a bit more brandy.

Thanks for the advice. I'll probably buy one this year and try to
enhance it with apple brandy.

We have different terms in USA vs UK. Just what is "greaseproop paper"
to you. Have a brand name?

I'm thinking "wax paper" or even aluminium foil. (?)

On 11/12/2016 2:39 PM, Gary wrote:

> Question: Is there such a thing as apple brandy?
> I've had peach, apricot and blueberry but never apple.
> I've never seen it but I also have never looked for it.
>
Calvados.
Or you could try apfel korn.

On Sat, 12 Nov 2016 13:17:20 -0000, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>> >On 2016-11-11 2:34 PM, wrote:
>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>> >
>> >>> I wonder if I can buy a store brand fruit cake, then pour some bourbon
>> >>> or brandy on it to age for a month or so? Would that work?
>> >>
>> >> Definitely would, make sure you pick up dark fruit cake though.
>> >>
>> >
>> >Sorry, but my experience is that most store bought dark fruit cake is so
>> >horrible that no amount of booze can resurrect it. I must have been
>> >lucky to have had a mother and grandmothers who made wonderful
>> >fruitcakes. When I talk about fruitcake with people my take is that most
>> >of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
>Here's an article about Americans' relationship with fruitcake:
>
><http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
>The fruitcake that most of us have had has been mail-ordered from some
>giant bakery. It uses the cheapest ingredients. The best ones
>(besides the ones I've made myself) simply taste like a big blog
>of moist sugar.
>
>I haven't made fruitcake in years. I have a nice recipe for light
>fruitcake. I substitute dried fruit for all of the candied fruit,
>and soak the fruit in some booze to rehydrate it a bit before
>baking. It's delicious.
>
>Cindy Hamilton
>
>=======================
>
>it's a few years since I have made any too. I used to make full rich
>Christmas cakes when all the family was at home. If I do it at all now, I
>make a Dundee cake.
>
>http://www.deliaonline.com/recipes/m...al-dundee-cake

that is a delicious looking cake. The golden caster sugar will be a
difficult find here. Google research says I should be o.k. with
superfine sugar. What are Christmas cakes? Is that fruitcake or
something else?
Janet US

On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:

>Janet wrote:
>>
>> +1. Just wrap it in greaseproof paper inside a cake tin.
>> It takes several weeks for the flavours to develop. Every so often
>> you can open it up and dribble on a bit more brandy.
>
>Thanks for the advice. I'll probably buy one this year and try to
>enhance it with apple brandy.
>
>We have different terms in USA vs UK. Just what is "greaseproop paper"
>to you. Have a brand name?
>
>I'm thinking "wax paper" or even aluminium foil. (?)

yes. wax paper would be the U.S. equivalent
Janet US

On Sat, 12 Nov 2016 09:39:06 -0500, Gary > wrote:

wrote:
>>
>> Part of the reason I don't make it is because I would eat it all!
>
>lol. I rarely make dessert food for that same reason.
>
>
>> I reckon one
>> 9 inches in diameter would run at about $40 properly made, leaving out
>> any money for feeding it
>
>I wouldn't mind spending the money for a good one but I'd have to try a
>sliver first to make sure I liked it. As for feeding, I still have that
>pint of bourbon that I bought 11 months ago (to make honey-bourbon bbq
>sauce). An apple brandy sounds much better for a fruitcake to me
>though.
>
>Question: Is there such a thing as apple brandy?
>I've had peach, apricot and blueberry but never apple.
>I've never seen it but I also have never looked for it.

Definitely there is, in France. Can't remember offhand what they call
it though.

wrote in message ...

On Sat, 12 Nov 2016 13:17:20 -0000, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>> >On 2016-11-11 2:34 PM, wrote:
>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>> >
>> >>> I wonder if I can buy a store brand fruit cake, then pour some
>> >>> bourbon
>> >>> or brandy on it to age for a month or so? Would that work?
>> >>
>> >> Definitely would, make sure you pick up dark fruit cake though.
>> >>
>> >
>> >Sorry, but my experience is that most store bought dark fruit cake is so
>> >horrible that no amount of booze can resurrect it. I must have been
>> >lucky to have had a mother and grandmothers who made wonderful
>> >fruitcakes. When I talk about fruitcake with people my take is that most
>> >of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
>Here's an article about Americans' relationship with fruitcake:
>
><http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
>The fruitcake that most of us have had has been mail-ordered from some
>giant bakery. It uses the cheapest ingredients. The best ones
>(besides the ones I've made myself) simply taste like a big blog
>of moist sugar.
>
>I haven't made fruitcake in years. I have a nice recipe for light
>fruitcake. I substitute dried fruit for all of the candied fruit,
>and soak the fruit in some booze to rehydrate it a bit before
>baking. It's delicious.
>
>Cindy Hamilton
>
>=======================
>
>it's a few years since I have made any too. I used to make full rich
>Christmas cakes when all the family was at home. If I do it at all now, I
>make a Dundee cake.
>
>http://www.deliaonline.com/recipes/m...al-dundee-cake

Part of the reason I don't make it is because I would eat it all! My
arrangement with the catnip mouse works well - she makes mine in one
of those mini loaf pans. She doesn't use booze, so I resist it until
after I have fed it some rum. Incidentally, here it has become a
very expensive item, just the same as Xmas pud, to make. I reckon one
9 inches in diameter would run at about $40 properly made, leaving out
any money for feeding it

==========

Blimey!



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

"Gary" wrote in message ...

wrote:
>
> Part of the reason I don't make it is because I would eat it all!

lol. I rarely make dessert food for that same reason.


> I reckon one
> 9 inches in diameter would run at about $40 properly made, leaving out
> any money for feeding it

I wouldn't mind spending the money for a good one but I'd have to try a
sliver first to make sure I liked it. As for feeding, I still have that
pint of bourbon that I bought 11 months ago (to make honey-bourbon bbq
sauce). An apple brandy sounds much better for a fruitcake to me
though.

Question: Is there such a thing as apple brandy?
I've had peach, apricot and blueberry but never apple.
I've never seen it but I also have never looked for it.

========================

http://www.tasteofhome.com/recipes/apple-brandy

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

"U.S. Janet B." wrote in message
...

On Sat, 12 Nov 2016 13:17:20 -0000, "Ophelia" >
wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>> >On 2016-11-11 2:34 PM, wrote:
>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>> >
>> >>> I wonder if I can buy a store brand fruit cake, then pour some
>> >>> bourbon
>> >>> or brandy on it to age for a month or so? Would that work?
>> >>
>> >> Definitely would, make sure you pick up dark fruit cake though.
>> >>
>> >
>> >Sorry, but my experience is that most store bought dark fruit cake is so
>> >horrible that no amount of booze can resurrect it. I must have been
>> >lucky to have had a mother and grandmothers who made wonderful
>> >fruitcakes. When I talk about fruitcake with people my take is that most
>> >of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
>Here's an article about Americans' relationship with fruitcake:
>
><http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
>The fruitcake that most of us have had has been mail-ordered from some
>giant bakery. It uses the cheapest ingredients. The best ones
>(besides the ones I've made myself) simply taste like a big blog
>of moist sugar.
>
>I haven't made fruitcake in years. I have a nice recipe for light
>fruitcake. I substitute dried fruit for all of the candied fruit,
>and soak the fruit in some booze to rehydrate it a bit before
>baking. It's delicious.
>
>Cindy Hamilton
>
>=======================
>
>it's a few years since I have made any too. I used to make full rich
>Christmas cakes when all the family was at home. If I do it at all now, I
>make a Dundee cake.
>
>http://www.deliaonline.com/recipes/m...al-dundee-cake

that is a delicious looking cake. The golden caster sugar will be a
difficult find here. Google research says I should be o.k. with
superfine sugar. What are Christmas cakes? Is that fruitcake or
something else?
Janet US

======================

Christmas cakes are very rich cakes and usually decorated with marzipan and
icing,

https://www.google.co.uk/imgres?imgu...00&vet=1&w=385

or

http://tinyurl.com/z8uoxsf



Dundee cakes are lighter and have no topping other then almonds.

https://www.google.co.uk/imgres?imgu...AubPgAagyJ34CA

or

http://tinyurl.com/z9k5dus

We were never keen on all that icing though. I enjoy mine .. whichever
cake, with cheese.


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

"Cindy Hamilton" wrote in message
...

On Saturday, November 12, 2016 at 8:17:55 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
> > On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
> > > wrote:
> >
> > >On 2016-11-11 2:34 PM, wrote:
> > >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
> > >
> > >>> I wonder if I can buy a store brand fruit cake, then pour some
> > >>> bourbon
> > >>> or brandy on it to age for a month or so? Would that work?
> > >>
> > >> Definitely would, make sure you pick up dark fruit cake though.
> > >>
> > >
> > >Sorry, but my experience is that most store bought dark fruit cake is
> > >so
> > >horrible that no amount of booze can resurrect it. I must have been
> > >lucky to have had a mother and grandmothers who made wonderful
> > >fruitcakes. When I talk about fruitcake with people my take is that
> > >most
> > >of those who hate it had had only store bought.
> >
> > That is not true at all, maybe you bought too cheaply, good dark fruit
> > cake can be had from bakeries at a price.
>
> Here's an article about Americans' relationship with fruitcake:
>
> <http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
> The fruitcake that most of us have had has been mail-ordered from some
> giant bakery. It uses the cheapest ingredients. The best ones
> (besides the ones I've made myself) simply taste like a big blog
> of moist sugar.
>
> I haven't made fruitcake in years. I have a nice recipe for light
> fruitcake. I substitute dried fruit for all of the candied fruit,
> and soak the fruit in some booze to rehydrate it a bit before
> baking. It's delicious.
>
> Cindy Hamilton
>
> =======================
>
> it's a few years since I have made any too. I used to make full rich
> Christmas cakes when all the family was at home. If I do it at all now, I
> make a Dundee cake.
>
> http://www.deliaonline.com/recipes/m...al-dundee-cake

As a non-Brit, I have little idea what Christmas Pudding, Dundee cake,
or fruitcake as wedding cake is like. Here's my fruitcake recipe.
Or, rather, the original that I got from a friend of mine, and then
the changes I make to it.

Gretchen's Fruitcake

1 cup raisins
0.5 cup citron, chopped
0.5 cup candied lemon peel, chopped
0.5 cup candied orange peel, chopped
0.5 cup candied pineapple, chopped
1 cup dried, shredded coconut (unsweetened)
1 cup coarsely chopped nuts (almonds, walnuts, pecans, etc.)
2.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
0.5 cup butter
1 cup sugar
3 eggs plus 1 yolk
0.5 cup brandy or rum
2 tablespoons sherry
3 tablespoons orange juice

The dry team:
Combine candied fruit and nuts.
Sift together flour, baking powder, and salt.
Combine flour mixture with fruit mixture.
The wet team:
Cream butter and sugar.
Beat eggs and add to butter/sugar.
Add booze and orange juice to butter/sugar/eggs.
Add the wet team to the dry team and stir.
Fill some unspecified number of greased loaf pans.
Bake at 250 F for 1.5 hours or until the cake shrinks from the sides of the
pans. Let cool, de-pan, then wrap in brandy- or rum-soaked muslin, then
aluminum foil.

Cindy's Fruit Cake

As above, only with these substitutions:
No candied fruit. Instead:
0.5 cup dried cherries
0.5 cup dried, sweetened cranberries
0.5 cup chopped dried apricots
0.25 cup dried blueberries
(Or any other dried fruit that seems enticing)
Soak the dried fruit in a little hot booze to plump it.
Where brandy, sherry, and orange juice are specified, use bourbon, rum, or
any other congenial spirit of choice.
Use mini-loaf pans and fake the cooking time.

===================

I must say, I much prefer yours to Gretchen's! Thanks for the recipes.



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

"graham" wrote in message news
On 11/12/2016 6:17 AM, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>> > wrote:
>>
>> >On 2016-11-11 2:34 PM, wrote:
>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>> >
>> >>> I wonder if I can buy a store brand fruit cake, then pour some
>> bourbon
>> >>> or brandy on it to age for a month or so? Would that work?
>> >>
>> >> Definitely would, make sure you pick up dark fruit cake though.
>> >>
>> >
>> >Sorry, but my experience is that most store bought dark fruit cake is so
>> >horrible that no amount of booze can resurrect it. I must have been
>> >lucky to have had a mother and grandmothers who made wonderful
>> >fruitcakes. When I talk about fruitcake with people my take is that most
>> >of those who hate it had had only store bought.
>>
>> That is not true at all, maybe you bought too cheaply, good dark fruit
>> cake can be had from bakeries at a price.
>
> Here's an article about Americans' relationship with fruitcake:
>
> <http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>
>
> The fruitcake that most of us have had has been mail-ordered from some
> giant bakery. It uses the cheapest ingredients. The best ones
> (besides the ones I've made myself) simply taste like a big blog
> of moist sugar.
>
> I haven't made fruitcake in years. I have a nice recipe for light
> fruitcake. I substitute dried fruit for all of the candied fruit,
> and soak the fruit in some booze to rehydrate it a bit before
> baking. It's delicious.
>
> Cindy Hamilton
>
> =======================
>
> it's a few years since I have made any too. I used to make full rich
> Christmas cakes when all the family was at home. If I do it at all now,
> I make a Dundee cake.
>
> http://www.deliaonline.com/recipes/m...al-dundee-cake
>
>
Our village baker made excellent rich fruit cakes and always had some
maturing. When one was bought, he made another to keep the stack going.
However, his wife recommended a particular national brand of Dundee Cake
because it had angelica in it - and it was very good.

====

Nice I always had a couple of fruit cakes on hand. I used to bake them
and put them by for the next year (or the year after)



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

On Sat, 12 Nov 2016 16:19:11 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sat, 12 Nov 2016 13:17:20 -0000, "Ophelia" >
>wrote:
>
>>"Cindy Hamilton" wrote in message
...
>>
>>On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>>> > wrote:
>>>
>>> >On 2016-11-11 2:34 PM, wrote:
>>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>>> >
>>> >>> I wonder if I can buy a store brand fruit cake, then pour some
>>> >>> bourbon
>>> >>> or brandy on it to age for a month or so? Would that work?
>>> >>
>>> >> Definitely would, make sure you pick up dark fruit cake though.
>>> >>
>>> >
>>> >Sorry, but my experience is that most store bought dark fruit cake is so
>>> >horrible that no amount of booze can resurrect it. I must have been
>>> >lucky to have had a mother and grandmothers who made wonderful
>>> >fruitcakes. When I talk about fruitcake with people my take is that most
>>> >of those who hate it had had only store bought.
>>>
>>> That is not true at all, maybe you bought too cheaply, good dark fruit
>>> cake can be had from bakeries at a price.
>>
>>Here's an article about Americans' relationship with fruitcake:
>>
>><http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>>
>>The fruitcake that most of us have had has been mail-ordered from some
>>giant bakery. It uses the cheapest ingredients. The best ones
>>(besides the ones I've made myself) simply taste like a big blog
>>of moist sugar.
>>
>>I haven't made fruitcake in years. I have a nice recipe for light
>>fruitcake. I substitute dried fruit for all of the candied fruit,
>>and soak the fruit in some booze to rehydrate it a bit before
>>baking. It's delicious.
>>
>>Cindy Hamilton
>>
>>=======================
>>
>>it's a few years since I have made any too. I used to make full rich
>>Christmas cakes when all the family was at home. If I do it at all now, I
>>make a Dundee cake.
>>
>>http://www.deliaonline.com/recipes/m...al-dundee-cake
>
>that is a delicious looking cake. The golden caster sugar will be a
>difficult find here. Google research says I should be o.k. with
>superfine sugar. What are Christmas cakes? Is that fruitcake or
>something else?
>Janet US
>
>======================
>
>Christmas cakes are very rich cakes and usually decorated with marzipan and
>icing,
>
>https://www.google.co.uk/imgres?imgu...00&vet=1&w=385
>
>or
>
>http://tinyurl.com/z8uoxsf
>
>
>
>Dundee cakes are lighter and have no topping other then almonds.
>
>https://www.google.co.uk/imgres?imgu...AubPgAagyJ34CA
>
>or
>
>http://tinyurl.com/z9k5dus
>
>We were never keen on all that icing though. I enjoy mine .. whichever
>cake, with cheese.

I liked the looks of the Dundee cake the best. The Christmas cake
interior looked much like a good old-fashioned fruitcake (here) would.
They are already rich and with some sort of frosting I would guess
that just a sliver would be plenty because of richness.
Janet US

"U.S. Janet B." wrote in message
...

On Sat, 12 Nov 2016 16:19:11 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sat, 12 Nov 2016 13:17:20 -0000, "Ophelia" >
>wrote:
>
>>"Cindy Hamilton" wrote in message
...
>>
>>On Friday, November 11, 2016 at 7:02:59 PM UTC-5, wrote:
>>> On Fri, 11 Nov 2016 18:25:24 -0500, Dave Smith
>>> > wrote:
>>>
>>> >On 2016-11-11 2:34 PM, wrote:
>>> >> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>>> >
>>> >>> I wonder if I can buy a store brand fruit cake, then pour some
>>> >>> bourbon
>>> >>> or brandy on it to age for a month or so? Would that work?
>>> >>
>>> >> Definitely would, make sure you pick up dark fruit cake though.
>>> >>
>>> >
>>> >Sorry, but my experience is that most store bought dark fruit cake is
>>> >so
>>> >horrible that no amount of booze can resurrect it. I must have been
>>> >lucky to have had a mother and grandmothers who made wonderful
>>> >fruitcakes. When I talk about fruitcake with people my take is that
>>> >most
>>> >of those who hate it had had only store bought.
>>>
>>> That is not true at all, maybe you bought too cheaply, good dark fruit
>>> cake can be had from bakeries at a price.
>>
>>Here's an article about Americans' relationship with fruitcake:
>>
>><http://www.huffingtonpost.com/2012/12/14/fruit-cake-hate-bad_n_2293216.html>
>>
>>The fruitcake that most of us have had has been mail-ordered from some
>>giant bakery. It uses the cheapest ingredients. The best ones
>>(besides the ones I've made myself) simply taste like a big blog
>>of moist sugar.
>>
>>I haven't made fruitcake in years. I have a nice recipe for light
>>fruitcake. I substitute dried fruit for all of the candied fruit,
>>and soak the fruit in some booze to rehydrate it a bit before
>>baking. It's delicious.
>>
>>Cindy Hamilton
>>
>>=======================
>>
>>it's a few years since I have made any too. I used to make full rich
>>Christmas cakes when all the family was at home. If I do it at all now, I
>>make a Dundee cake.
>>
>>http://www.deliaonline.com/recipes/m...al-dundee-cake
>
>that is a delicious looking cake. The golden caster sugar will be a
>difficult find here. Google research says I should be o.k. with
>superfine sugar. What are Christmas cakes? Is that fruitcake or
>something else?
>Janet US
>
>======================
>
>Christmas cakes are very rich cakes and usually decorated with marzipan and
>icing,
>
>https://www.google.co.uk/imgres?imgu...00&vet=1&w=385
>
>or
>
>http://tinyurl.com/z8uoxsf
>
>
>
>Dundee cakes are lighter and have no topping other then almonds.
>
>https://www.google.co.uk/imgres?imgu...AubPgAagyJ34CA
>
>or
>
>http://tinyurl.com/z9k5dus
>
>We were never keen on all that icing though. I enjoy mine .. whichever
>cake, with cheese.

I liked the looks of the Dundee cake the best. The Christmas cake
interior looked much like a good old-fashioned fruitcake (here) would.
They are already rich and with some sort of frosting I would guess
that just a sliver would be plenty because of richness.
Janet US

===================

Oh yes! As a child I didn't like it but I used to eat the icing (frosting)


I made the 'real thing' for many years, because that is what was expected
.... tradition you see .... but in later years, we prefer our Dundee cake and
family just like it too)


http://www.deliaonline.com will give you a good recipe.

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

Gary wrote:
>Janet wrote:
>>
>> +1. Just wrap it in greaseproof paper inside a cake tin.
>> It takes several weeks for the flavours to develop. Every so often
>> you can open it up and dribble on a bit more brandy.
>
>We have different terms in USA vs UK. Just what is "greaseproop paper"
>to you.

Greasproop paper is used for lining ferret litter pans.

On 11/12/2016 3:20 PM, Gary wrote:
> Janet wrote:
>>
>> +1. Just wrap it in greaseproof paper inside a cake tin.
>> It takes several weeks for the flavours to develop. Every so often
>> you can open it up and dribble on a bit more brandy.
>
> Thanks for the advice. I'll probably buy one this year and try to
> enhance it with apple brandy.
>
> We have different terms in USA vs UK. Just what is "greaseproop paper"
> to you. Have a brand name?
>
> I'm thinking "wax paper" or even aluminium foil. (?)
>
I'd use baking parchment.

On Sat, 12 Nov 2016 07:14:49 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, November 12, 2016 at 9:39:09 AM UTC-5, Gary wrote:
>> wrote:
>> >
>> > Part of the reason I don't make it is because I would eat it all!
>>
>> lol. I rarely make dessert food for that same reason.
>>
>>
>> > I reckon one
>> > 9 inches in diameter would run at about $40 properly made, leaving out
>> > any money for feeding it

It can't cost $40 for one 9" fruit cake unless you're buying all the
ingredients in the smallest packages to just make the one cake. Most
fruit cake ingredients can be bought in bulk:
https://www.amazon.com/Pennant-Delux...Fruit+Cake+Mix
Buy direct, huge selection:
http://www.paradisefruitco.com/penna...-fruitcake-mix

>> I wouldn't mind spending the money for a good one but I'd have to try a
>> sliver first to make sure I liked it. As for feeding, I still have that
>> pint of bourbon that I bought 11 months ago (to make honey-bourbon bbq
>> sauce). An apple brandy sounds much better for a fruitcake to me
>> though.
>>
>> Question: Is there such a thing as apple brandy?
>> I've had peach, apricot and blueberry but never apple.
>> I've never seen it but I also have never looked for it.
>
>Calvados
>or a domestic
><http://www.seriouseats.com/2014/09/best-apple-brandy-st-george-clear-creek-koval-lairds-spirits-recommendation-which-apple-brandy-to-buy.html>
>
>Google turned up a number of other hits, but I like seriouseats.com
>
>Cindy Hamilton
>
>Cindy Hamilton

On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
> On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
>
>> Janet wrote:
>>>
>>> +1. Just wrap it in greaseproof paper inside a cake tin.
>>> It takes several weeks for the flavours to develop. Every so often
>>> you can open it up and dribble on a bit more brandy.
>>
>> Thanks for the advice. I'll probably buy one this year and try to
>> enhance it with apple brandy.
>>
>> We have different terms in USA vs UK. Just what is "greaseproop paper"
>> to you. Have a brand name?
>>
>> I'm thinking "wax paper" or even aluminium foil. (?)
>
> yes. wax paper would be the U.S. equivalent
> Janet US
>
But UK greaseproof paper is not waxed. It is like what is usually sold
here as "parchment paper" but it is not non-stick.

On 2016-11-12 8:59 AM, Cindy Hamilton wrote:
> On Saturday, November 12, 2016 at 8:39:05 AM UTC-5, graham wrote:
>
>> I think that must be due to the possibility that they add modified corn
>> syrup
>> or some such ingredient.
>
> Naw, those cheap mail-order fruitcakes tasted like that when I was
> a child, long before HFCS was designated Generally Regarded As Safe
> (1976).
>
Yep. They never were any good. They are the reason that dark fruitcake
is so widely disliked. I was raised on home made and always loved it. I
have had store bought and it was vile. There was one exception that I
found. There used to be an Italian bakery in town and they would make
it at Christmas. It was pretty good. It was very expensive. I was not
soused, and by the time they made and sold it there wasn't much time to
age it with booze.

On Saturday, November 12, 2016 at 10:36:09 AM UTC-10, graham wrote:
> On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
> > On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
> >
> >> Janet wrote:
> >>>
> >>> +1. Just wrap it in greaseproof paper inside a cake tin.
> >>> It takes several weeks for the flavours to develop. Every so often
> >>> you can open it up and dribble on a bit more brandy.
> >>
> >> Thanks for the advice. I'll probably buy one this year and try to
> >> enhance it with apple brandy.
> >>
> >> We have different terms in USA vs UK. Just what is "greaseproop paper"
> >> to you. Have a brand name?
> >>
> >> I'm thinking "wax paper" or even aluminium foil. (?)
> >
> > yes. wax paper would be the U.S. equivalent
> > Janet US
> >
> But UK greaseproof paper is not waxed. It is like what is usually sold
> here as "parchment paper" but it is not non-stick.

Back in the old days, we'd use brown paper cut from paper grocery bags. These days I'd just use parchment paper. It's most wonderful stuff - non-stick and heat-resistant. It keeps cookies from burning on the bottom and it's reusable! It's a wonderful help in baking. The only people that don't use the stuff is people that have never used it.

On 2016-11-12 10:27 AM, S Viemeister wrote:
> On 11/12/2016 2:39 PM, Gary wrote:
>
>> Question: Is there such a thing as apple brandy?
>> I've had peach, apricot and blueberry but never apple.
>> I've never seen it but I also have never looked for it.
>>
> Calvados.
> Or you could try apfel korn.

I know liquor prices vary from one place to the next, but Calvados is
very expensive here. It starts at about $35 per bottle. I use a low
end French brandy for fruit cake. The rest of the ingredients are so
intense that the nuances of good brandy would be lost in it.

On Sat, 12 Nov 2016 13:36:07 -0700, graham > wrote:

>On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
>> On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
>>
>>> Janet wrote:
>>>>
>>>> +1. Just wrap it in greaseproof paper inside a cake tin.
>>>> It takes several weeks for the flavours to develop. Every so often
>>>> you can open it up and dribble on a bit more brandy.
>>>
>>> Thanks for the advice. I'll probably buy one this year and try to
>>> enhance it with apple brandy.
>>>
>>> We have different terms in USA vs UK. Just what is "greaseproop paper"
>>> to you. Have a brand name?
>>>
>>> I'm thinking "wax paper" or even aluminium foil. (?)
>>
>> yes. wax paper would be the U.S. equivalent
>> Janet US
>>
>But UK greaseproof paper is not waxed. It is like what is usually sold
>here as "parchment paper" but it is not non-stick.

Parchment seems awfully stiff to be useful for wrapping something.
Perhaps the old fashioned butcher/freezer paper would be better. It
has a coating on one side. I think I saw some at the store recently.
Janet US

"dsi1" > wrote in message
...
On Saturday, November 12, 2016 at 10:36:09 AM UTC-10, graham wrote:
> On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
> > On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
> >
> >> Janet wrote:
> >>>
> >>> +1. Just wrap it in greaseproof paper inside a cake tin.
> >>> It takes several weeks for the flavours to develop. Every so often
> >>> you can open it up and dribble on a bit more brandy.
> >>
> >> Thanks for the advice. I'll probably buy one this year and try to
> >> enhance it with apple brandy.
> >>
> >> We have different terms in USA vs UK. Just what is "greaseproop paper"
> >> to you. Have a brand name?
> >>
> >> I'm thinking "wax paper" or even aluminium foil. (?)
> >
> > yes. wax paper would be the U.S. equivalent
> > Janet US
> >
> But UK greaseproof paper is not waxed. It is like what is usually sold
> here as "parchment paper" but it is not non-stick.

Back in the old days, we'd use brown paper cut from paper grocery bags.
These days I'd just use parchment paper. It's most wonderful stuff -
non-stick and heat-resistant. It keeps cookies from burning on the bottom
and it's reusable! It's a wonderful help in baking. The only people that
don't use the stuff is people that have never used it.

I use parchment for most things, except the fruitcake, the brown paper bags
cut up work better for me to keep it whiter.

Cheri

"Cheri" wrote in message news

"dsi1" > wrote in message
...
On Saturday, November 12, 2016 at 10:36:09 AM UTC-10, graham wrote:
> On 11/12/2016 8:34 AM, U.S. Janet B. wrote:
> > On Sat, 12 Nov 2016 10:20:49 -0500, Gary > wrote:
> >
> >> Janet wrote:
> >>>
> >>> +1. Just wrap it in greaseproof paper inside a cake tin.
> >>> It takes several weeks for the flavours to develop. Every so often
> >>> you can open it up and dribble on a bit more brandy.
> >>
> >> Thanks for the advice. I'll probably buy one this year and try to
> >> enhance it with apple brandy.
> >>
> >> We have different terms in USA vs UK. Just what is "greaseproop paper"
> >> to you. Have a brand name?
> >>
> >> I'm thinking "wax paper" or even aluminium foil. (?)
> >
> > yes. wax paper would be the U.S. equivalent
> > Janet US
> >
> But UK greaseproof paper is not waxed. It is like what is usually sold
> here as "parchment paper" but it is not non-stick.

Back in the old days, we'd use brown paper cut from paper grocery bags.
These days I'd just use parchment paper. It's most wonderful stuff -
non-stick and heat-resistant. It keeps cookies from burning on the bottom
and it's reusable! It's a wonderful help in baking. The only people that
don't use the stuff is people that have never used it.

I use parchment for most things, except the fruitcake, the brown paper bags
cut up work better for me to keep it whiter.

Cheri

==============

I have some parchment but have never got around to using it. It was
interesting to hear it is reusable. I will get it out and try it Thanks.


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

Add tawney port to fruitcake.

Ophelia wrote:
>Cheri wrote:
>
>Back in the old days, we'd use brown paper cut from paper grocery bags.
>These days I'd just use parchment paper. It's most wonderful stuff -
>non-stick and heat-resistant. It keeps cookies from burning on the bottom
>and it's reusable! It's a wonderful help in baking. The only people that
>don't use the stuff is people that have never used it.
>
>I use parchment for most things, except the fruitcake, the brown paper bags
>cut up work better for me to keep it whiter.
>==============
>
>I have some parchment but have never got around to using it. It was
>interesting to hear it is reusable. I will get it out and try it Thanks.

Years ago I bought a 1,000' X 18" roll of freezer paper, it's waxed on
one side:
http://www.alliedkenco.com/search.as...=butcher+paper
Ten years ago it cost less than half today's price. I still have
about 2/3 remaining... I used some yesterday for baking a 9" X 9" pan
of brownies, waxed side up and brownies release with no breakage from
my Chicago Metallic non-stick coated brownie pan... without the paper
brownies still stick to the non-stick pan. It's much easier to slice
brownies out of the high sided pan and I don't want to make cut marks
in the pan, and really can't cut brownies with a plastic knife. I
don't eat brownies, it was a request:
http://i64.tinypic.com/25pnuvn.jpg
This handsome fella was at my deck a couple evenings ago sniffing
dried cat food:
http://i66.tinypic.com/2hf06wy.jpg

coltwvu wrote:
>
>Add tawney port to fruitcake.

I prefer sipping ruby port. However I'd think port is too sweet for
lacing fruit cake.

All the olde timers put port on fruit cake, maybe sherry would work better?

wrote in message
...

All the olde timers put port on fruit cake, maybe sherry would work better?


=========

Rum!!! <g>


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

On 2016-11-13 9:59 AM, wrote:
> All the olde timers put port on fruit cake, maybe sherry would work
> better?
>


They do? Everyone I ever knew who made fruitcake used liquor, most often
rum or brandy.

Bourbon would work better than rum but brandy would be the best.

On Sun, 13 Nov 2016 09:05:42 -0800 (PST), wrote:

>Bourbon would work better than rum but brandy would be the best.

Rum works fine.