I made mine today. I went out yesterday and got the raisins, glazed red
and green cherries, pineapple, eggs, butter, flour..... I got up this
morning and set the two pounds of butter out to soften up and mid
morning I got started. Things seemed to work smoothly.

After I put the first batch into the oven and started preparing the
second batch I realized that I had forgotten to add the vanilla in the
first batch. Perhaps it will not be a big a problem. I always douse the
cakes with a lot of brandy. I am thinking that I can add some vanilla to
the brandy that I use on the first batch of four cakes. It will be
wrapped up and put into the freezer for a month and a half. The way I
see it is that if that 6 weeks is enough time for the brandy to permeate
the cake, then it should be able to infuse the entire cake(s) with the
vanilla.


At any rate, that is my first foray into Christmas baking. I need to get
some more butter and work on shortbread, which also needs time to
develop good taste and texture. One of these days I will pick up some
mincemeat and make a few dozen tarts.

On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half. The way I
> see it is that if that 6 weeks is enough time for the brandy to permeate
> the cake, then it should be able to infuse the entire cake(s) with the
> vanilla.
>
>
> At any rate, that is my first foray into Christmas baking. I need to get
> some more butter and work on shortbread, which also needs time to
> develop good taste and texture. One of these days I will pick up some
> mincemeat and make a few dozen tarts.

I used to make fruitcake with my mom. It was the only activity that we did together. These days I don't make fruitcake but I'm glad that I got to spend that time with my mom because it was our time exclusively.

On 11/10/2016 2:56 PM, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half.

There's absolutely no need to freeze the cakes. I have always stored
mine in a cool cupboard in the basement. All that sugar and brandy will
prevent mould.

On Thu, 10 Nov 2016 16:56:20 -0500, Dave Smith
> wrote:

>I made mine today. I went out yesterday and got the raisins, glazed red
>and green cherries, pineapple, eggs, butter, flour..... I got up this
>morning and set the two pounds of butter out to soften up and mid
>morning I got started. Things seemed to work smoothly.
>
>After I put the first batch into the oven and started preparing the
>second batch I realized that I had forgotten to add the vanilla in the
>first batch. Perhaps it will not be a big a problem. I always douse the
>cakes with a lot of brandy. I am thinking that I can add some vanilla to
>the brandy that I use on the first batch of four cakes. It will be
>wrapped up and put into the freezer for a month and a half. The way I
>see it is that if that 6 weeks is enough time for the brandy to permeate
>the cake, then it should be able to infuse the entire cake(s) with the
>vanilla.
>
>
>At any rate, that is my first foray into Christmas baking. I need to get
>some more butter and work on shortbread, which also needs time to
>develop good taste and texture. One of these days I will pick up some
>mincemeat and make a few dozen tarts.

What, no glace'd citron, no nuts (I like toasted hazel nuts), no
chopped dates? I like to drench my fruit cakes with Southern Comfort.
Rather than one large fruit cake I bake them in jumbo muffin tins or
Nordicware mini Bundt cake pans, then because they are not those huge
anchors people who claim they don't like fruit cake actually eat them.

On 11/10/2016 4:56 PM, Dave Smith wrote:

> wrapped up and put into the freezer for a month and a half. The way I
> see it is that if that 6 weeks is enough time for the brandy to permeate
> the cake, then it should be able to infuse the entire cake(s) with the
> vanilla.

I'm sure it will be just fine. I like a boozey fruitcake. I haven't
had that in a long time.

> At any rate, that is my first foray into Christmas baking. I need to get
> some more butter and work on shortbread, which also needs time to
> develop good taste and texture.

You mean you bake them and store the shortbread? Or freeze the dough.
I'm guessing the first but it seems a long time to store cookies.

nancy

dsi1 wrote:
>
>I used to make fruitcake with my mom. It was the only activity that we did together.
>These days I don't make fruitcake but I'm glad that I got to spend that time with
>my mom because it was our time exclusively.

That's very weird, are you certain that was your mother... I did more
activities with my mom than I can think of all at once... we cooked
many things together practically every day, we'd go out to eat
together, we went to movies together, we visited lots of museums,
zoos, and botanical gardens, and a lot more together, broadway shows,
concerts, even the planetarium. Are you saying you didn't watch TV
with your mom... who helped with your school homework? For as far
back as I can remember my mome read to me every night, she taught me
to read, by the time I was three years old I was reading at today's
high school level. In 1949 my mom bought me a complete 24 volume set
of Britannica, before I was ten years old I read every word cover to
cover, including the atlas.

On 2016-11-10 7:47 PM, Nancy Young wrote:
> On 11/10/2016 4:56 PM, Dave Smith wrote:
>
>> wrapped up and put into the freezer for a month and a half. The way I
>> see it is that if that 6 weeks is enough time for the brandy to permeate
>> the cake, then it should be able to infuse the entire cake(s) with the
>> vanilla.
>
> I'm sure it will be just fine. I like a boozey fruitcake. I haven't
> had that in a long time.
>

It worked out. The 2 tsp vanilla extract I forgot to add to the batter
was added to the brandy. I doused it and let it sit for a while. While I
was wrapping it up I cut off a sliver of cake and tried it. It was good.
I was impressed, because fresh made light fruitcake is usually
disappointing. It needs to sit for at least few weeks.


>> At any rate, that is my first foray into Christmas baking. I need to get
>> some more butter and work on shortbread, which also needs time to
>> develop good taste and texture.
>
> You mean you bake them and store the shortbread? Or freeze the dough.
> I'm guessing the first but it seems a long time to store cookies.

I usually make the shortcake a few weeks before Christmas. Like
fruitcake, it improves with age and freezing for a few weeks works great.

On Thursday, November 10, 2016 at 4:11:39 PM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >
> >I used to make fruitcake with my mom. It was the only activity that we did together.
> >These days I don't make fruitcake but I'm glad that I got to spend that time with
> >my mom because it was our time exclusively.
>
> That's very weird, are you certain that was your mother... I did more
> activities with my mom than I can think of all at once... we cooked
> many things together practically every day, we'd go out to eat
> together, we went to movies together, we visited lots of museums,
> zoos, and botanical gardens, and a lot more together, broadway shows,
> concerts, even the planetarium. Are you saying you didn't watch TV
> with your mom... who helped with your school homework? For as far
> back as I can remember my mome read to me every night, she taught me
> to read, by the time I was three years old I was reading at today's
> high school level. In 1949 my mom bought me a complete 24 volume set
> of Britannica, before I was ten years old I read every word cover to
> cover, including the atlas.

Obviously, we did other things together. Baking the fruitcake was special. Other than that, I don't really remember much about my childhood.

In article >, dsi1
says...
>
> On Thursday, November 10, 2016 at 4:11:39 PM UTC-10, Brooklyn1 wrote:
> > dsi1 wrote:
> > >
> > >I used to make fruitcake with my mom. It was the only activity that we did together.
> > >These days I don't make fruitcake but I'm glad that I got to spend that time with
> > >my mom because it was our time exclusively.
> >
> > That's very weird, are you certain that was your mother... I did more
> > activities with my mom than I can think of all at once... we cooked
> > many things together practically every day, we'd go out to eat
> > together, we went to movies together, we visited lots of museums,
> > zoos, and botanical gardens, and a lot more together, broadway shows,
> > concerts, even the planetarium. Are you saying you didn't watch TV
> > with your mom... who helped with your school homework? For as far
> > back as I can remember my mome read to me every night, she taught me
> > to read, by the time I was three years old I was reading at today's
> > high school level. In 1949 my mom bought me a complete 24 volume set
> > of Britannica, before I was ten years old I read every word cover to
> > cover, including the atlas.
>
> Obviously, we did other things together. Baking the fruitcake was special. Other than that, I don't really remember much about my childhood.

What a clash of personalities! One's a genius the likes of which the
world has never seen before and the other one spent his entire childhood
baking fruitcakes.

"dsi1" wrote in message
...

On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half. The way I
> see it is that if that 6 weeks is enough time for the brandy to permeate
> the cake, then it should be able to infuse the entire cake(s) with the
> vanilla.
>
>
> At any rate, that is my first foray into Christmas baking. I need to get
> some more butter and work on shortbread, which also needs time to
> develop good taste and texture. One of these days I will pick up some
> mincemeat and make a few dozen tarts.

I used to make fruitcake with my mom. It was the only activity that we did
together. These days I don't make fruitcake but I'm glad that I got to spend
that time with my mom because it was our time exclusively.

=======

Lovely When I was very small I used to kneel on chair up to the table to
help my Grandma prepare fruit for pies.

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

"graham" wrote in message news
On 11/10/2016 2:56 PM, Dave Smith wrote:
> I made mine today. I went out yesterday and got the raisins, glazed red
> and green cherries, pineapple, eggs, butter, flour..... I got up this
> morning and set the two pounds of butter out to soften up and mid
> morning I got started. Things seemed to work smoothly.
>
> After I put the first batch into the oven and started preparing the
> second batch I realized that I had forgotten to add the vanilla in the
> first batch. Perhaps it will not be a big a problem. I always douse the
> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> the brandy that I use on the first batch of four cakes. It will be
> wrapped up and put into the freezer for a month and a half.

There's absolutely no need to freeze the cakes. I have always stored
mine in a cool cupboard in the basement. All that sugar and brandy will
prevent mould.

===

+1 Plus it allows them to mellow beautifully.

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

On Thursday, November 10, 2016 at 6:49:05 PM UTC-5, graham wrote:
> On 11/10/2016 2:56 PM, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.

Not everybody's basement is cool. Mine is the same 21.6 C as the
rest of the house. It might be a little cooler in January after
the ground freezes, but not right now.

Cindy Hamilton

On Fri, 11 Nov 2016 09:34:24 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
>There's absolutely no need to freeze the cakes. I have always stored
>mine in a cool cupboard in the basement. All that sugar and brandy will
>prevent mould.
>
>===
>
>+1 Plus it allows them to mellow beautifully.

The best we ever had were three years old. I had made them and we
moved, stuff went into storage while we went off to foreign parts and
when we came back they came home with the furniture and we ate and
thoroughly enjoyed.

I planned then to bake enough the next year that I could get ahead and
bake for three years distant, but with kids etc it never did happen.

On 11/11/2016 2:34 AM, Ophelia wrote:
> "graham" wrote in message news > On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.
>
> ===
>
> +1 Plus it allows them to mellow beautifully.
>
One year I baked about 8 cakes for presents and sent a couple to my
parents and sister in the UK, the long surface postage giving them time
to mature. That was in the days when our postage rates were reasonable.
I also used a hypodermic to inject them with Grand Marnier:-)

wrote in message ...

On Fri, 11 Nov 2016 09:34:24 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
>There's absolutely no need to freeze the cakes. I have always stored
>mine in a cool cupboard in the basement. All that sugar and brandy will
>prevent mould.
>
>===
>
>+1 Plus it allows them to mellow beautifully.

The best we ever had were three years old. I had made them and we
moved, stuff went into storage while we went off to foreign parts and
when we came back they came home with the furniture and we ate and
thoroughly enjoyed.

I planned then to bake enough the next year that I could get ahead and
bake for three years distant, but with kids etc it never did happen.

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

Quite so) They don't need a cold storage area either. That is how I made
our fruit cakes. Baked one year for one or two years hence. We never ate
the cakes made that year.

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

"graham" wrote in message news
On 11/11/2016 2:34 AM, Ophelia wrote:
> "graham" wrote in message news > On 11/10/2016 2:56 PM, Dave Smith wrote:
>> I made mine today. I went out yesterday and got the raisins, glazed red
>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> morning and set the two pounds of butter out to soften up and mid
>> morning I got started. Things seemed to work smoothly.
>>
>> After I put the first batch into the oven and started preparing the
>> second batch I realized that I had forgotten to add the vanilla in the
>> first batch. Perhaps it will not be a big a problem. I always douse the
>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> the brandy that I use on the first batch of four cakes. It will be
>> wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.
>
> ===
>
> +1 Plus it allows them to mellow beautifully.
>
One year I baked about 8 cakes for presents and sent a couple to my
parents and sister in the UK, the long surface postage giving them time
to mature. That was in the days when our postage rates were reasonable.
I also used a hypodermic to inject them with Grand Marnier:-)

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

LOL same here but I always used rum)




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

On 11/10/2016 9:41 PM, Dave Smith wrote:
> On 2016-11-10 7:47 PM, Nancy Young wrote:

>> I'm sure it will be just fine. I like a boozey fruitcake. I haven't
>> had that in a long time.
>>
>
> It worked out. The 2 tsp vanilla extract I forgot to add to the batter
> was added to the brandy. I doused it and let it sit for a while. While I
> was wrapping it up I cut off a sliver of cake and tried it. It was good.

Cool. It's a lot of work for it to come out less that perfect because
you forgot one thing.

> I was impressed, because fresh made light fruitcake is usually
> disappointing. It needs to sit for at least few weeks.

I love fruitcake but I never make it. I am, however, getting closer
to being able to try scones.

>>> At any rate, that is my first foray into Christmas baking. I need to get
>>> some more butter and work on shortbread, which also needs time to
>>> develop good taste and texture.
>>
>> You mean you bake them and store the shortbread? Or freeze the dough.
>> I'm guessing the first but it seems a long time to store cookies.
>
> I usually make the shortcake a few weeks before Christmas. Like
> fruitcake, it improves with age and freezing for a few weeks works great.

That's interesting, I'll have to give it a try.

nancy

In article >, says...
>
> On 11/10/2016 2:56 PM, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half.
>
> There's absolutely no need to freeze the cakes. I have always stored
> mine in a cool cupboard in the basement. All that sugar and brandy will
> prevent mould.

+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.

Janet UK

On Fri, 11 Nov 2016 14:05:23 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/11/2016 2:34 AM, Ophelia wrote:
>> "graham" wrote in message news >> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>> I made mine today. I went out yesterday and got the raisins, glazed red
>>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>>> morning and set the two pounds of butter out to soften up and mid
>>> morning I got started. Things seemed to work smoothly.
>>>
>>> After I put the first batch into the oven and started preparing the
>>> second batch I realized that I had forgotten to add the vanilla in the
>>> first batch. Perhaps it will not be a big a problem. I always douse the
>>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>>> the brandy that I use on the first batch of four cakes. It will be
>>> wrapped up and put into the freezer for a month and a half.
>>
>> There's absolutely no need to freeze the cakes. I have always stored
>> mine in a cool cupboard in the basement. All that sugar and brandy will
>> prevent mould.
>>
>> ===
>>
>> +1 Plus it allows them to mellow beautifully.
>>
>One year I baked about 8 cakes for presents and sent a couple to my
>parents and sister in the UK, the long surface postage giving them time
>to mature. That was in the days when our postage rates were reasonable.
>I also used a hypodermic to inject them with Grand Marnier:-)
>
>=============
>
>LOL same here but I always used rum)

I like rum too, or brandy. I don't make one anymore as I would eat it
I have an arrangement with a friend, I knit a mouse that I stuff
with home grown catnip for his cat and he gives me an individual dark
fruit cake.

dsi1 wrote:
>Brooklyn1 wrote:
>> dsi1 wrote:
>> >
>> >I used to make fruitcake with my mom. It was the only activity that we did together.
>> >These days I don't make fruitcake but I'm glad that I got to spend that time with
>> >my mom because it was our time exclusively.
>>
>> That's very weird, are you certain that was your mother... I did more
>> activities with my mom than I can think of all at once... we cooked
>> many things together practically every day, we'd go out to eat
>> together, we went to movies together, we visited lots of museums,
>> zoos, and botanical gardens, and a lot more together, broadway shows,
>> concerts, even the planetarium. Are you saying you didn't watch TV
>> with your mom... who helped with your school homework? For as far
>> back as I can remember my mome read to me every night, she taught me
>> to read, by the time I was three years old I was reading at today's
>> high school level. In 1949 my mom bought me a complete 24 volume set
>> of Britannica, before I was ten years old I read every word cover to
>> cover, including the atlas.
>
>I don't really remember much about my childhood.

How sad... perhaps your childhood was so reprehensible that you coped
by blocking it out... you probably spent your childhood hidden away in
a tiny basement/attic room.

On Thu, 10 Nov 2016 16:56:20 -0500, Dave Smith
> wrote:

>I made mine today. I went out yesterday and got the raisins, glazed red
>and green cherries, pineapple, eggs, butter, flour..... I got up this
>morning and set the two pounds of butter out to soften up and mid
>morning I got started. Things seemed to work smoothly.
>
>After I put the first batch into the oven and started preparing the
>second batch I realized that I had forgotten to add the vanilla in the
>first batch. Perhaps it will not be a big a problem. I always douse the
>cakes with a lot of brandy. I am thinking that I can add some vanilla to
>the brandy that I use on the first batch of four cakes. It will be
>wrapped up and put into the freezer for a month and a half. The way I
>see it is that if that 6 weeks is enough time for the brandy to permeate
>the cake, then it should be able to infuse the entire cake(s) with the
>vanilla.
>
>
>At any rate, that is my first foray into Christmas baking. I need to get
>some more butter and work on shortbread, which also needs time to
>develop good taste and texture. One of these days I will pick up some
>mincemeat and make a few dozen tarts.

If you are using brandy, don't freeze the fruitcake. Actually, if the
fruit to batter ratio is like most fruit cake, there is no need to
freeze unless you are planing to store the fruitcake for months and
months. Fruitcake is a method used by people in times gone by to
preserve the harvest. Just keep the fruitcake wrapped tightly in a
dark and cool place. The flavors blend and age better that way.
Janet US

On Friday, November 11, 2016 at 7:17:18 AM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >Brooklyn1 wrote:
> >> dsi1 wrote:
> >> >
> >> >I used to make fruitcake with my mom. It was the only activity that we did together.
> >> >These days I don't make fruitcake but I'm glad that I got to spend that time with
> >> >my mom because it was our time exclusively.
> >>
> >> That's very weird, are you certain that was your mother... I did more
> >> activities with my mom than I can think of all at once... we cooked
> >> many things together practically every day, we'd go out to eat
> >> together, we went to movies together, we visited lots of museums,
> >> zoos, and botanical gardens, and a lot more together, broadway shows,
> >> concerts, even the planetarium. Are you saying you didn't watch TV
> >> with your mom... who helped with your school homework? For as far
> >> back as I can remember my mome read to me every night, she taught me
> >> to read, by the time I was three years old I was reading at today's
> >> high school level. In 1949 my mom bought me a complete 24 volume set
> >> of Britannica, before I was ten years old I read every word cover to
> >> cover, including the atlas.
> >
> >I don't really remember much about my childhood.
>
> How sad... perhaps your childhood was so reprehensible that you coped
> by blocking it out... you probably spent your childhood hidden away in
> a tiny basement/attic room.

If you ask me, a person's childhood is not important. What's important is a person's character in the here and now. What should make you sad is a person that has to cook up an imaginary scenario about other's people's childhood in order to make them feel better about themselves.

wrote in message ...

On Fri, 11 Nov 2016 14:05:23 -0000, "Ophelia" >
wrote:

>"graham" wrote in message news >
>On 11/11/2016 2:34 AM, Ophelia wrote:
>> "graham" wrote in message news >> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>> I made mine today. I went out yesterday and got the raisins, glazed red
>>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>>> morning and set the two pounds of butter out to soften up and mid
>>> morning I got started. Things seemed to work smoothly.
>>>
>>> After I put the first batch into the oven and started preparing the
>>> second batch I realized that I had forgotten to add the vanilla in the
>>> first batch. Perhaps it will not be a big a problem. I always douse the
>>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>>> the brandy that I use on the first batch of four cakes. It will be
>>> wrapped up and put into the freezer for a month and a half.
>>
>> There's absolutely no need to freeze the cakes. I have always stored
>> mine in a cool cupboard in the basement. All that sugar and brandy will
>> prevent mould.
>>
>> ===
>>
>> +1 Plus it allows them to mellow beautifully.
>>
>One year I baked about 8 cakes for presents and sent a couple to my
>parents and sister in the UK, the long surface postage giving them time
>to mature. That was in the days when our postage rates were reasonable.
>I also used a hypodermic to inject them with Grand Marnier:-)
>
>=============
>
>LOL same here but I always used rum)

I like rum too, or brandy. I don't make one anymore as I would eat it
I have an arrangement with a friend, I knit a mouse that I stuff
with home grown catnip for his cat and he gives me an individual dark
fruit cake.

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

Sounds like a good trade)

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

Ophelia wrote:
>
> "graham" wrote in message news >
> On 11/11/2016 2:34 AM, Ophelia wrote:
> > "graham" wrote in message news > > On 11/10/2016 2:56 PM, Dave Smith wrote:
> >> I made mine today. I went out yesterday and got the raisins, glazed red
> >> and green cherries, pineapple, eggs, butter, flour..... I got up this
> >> morning and set the two pounds of butter out to soften up and mid
> >> morning I got started. Things seemed to work smoothly.
> >>
> >> After I put the first batch into the oven and started preparing the
> >> second batch I realized that I had forgotten to add the vanilla in the
> >> first batch. Perhaps it will not be a big a problem. I always douse the
> >> cakes with a lot of brandy. I am thinking that I can add some vanilla to
> >> the brandy that I use on the first batch of four cakes. It will be
> >> wrapped up and put into the freezer for a month and a half.
> >
> > There's absolutely no need to freeze the cakes. I have always stored
> > mine in a cool cupboard in the basement. All that sugar and brandy will
> > prevent mould.
> >
> > ===
> >
> > +1 Plus it allows them to mellow beautifully.
> >
> One year I baked about 8 cakes for presents and sent a couple to my
> parents and sister in the UK, the long surface postage giving them time
> to mature. That was in the days when our postage rates were reasonable.
> I also used a hypodermic to inject them with Grand Marnier:-)
>
> =============
>
> LOL same here but I always used rum)

I actually do like them but no one I know makes them homemade. I have to
settle with a store-bought one each year (good) but surely no alcohol in
them. Rum doesn't sound so great to me but bourbon and even better a
good brandy sounds good.

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?

On Thursday, November 10, 2016 at 11:31:06 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half. The way I
> > see it is that if that 6 weeks is enough time for the brandy to permeate
> > the cake, then it should be able to infuse the entire cake(s) with the
> > vanilla.
> >
> >
> > At any rate, that is my first foray into Christmas baking. I need to get
> > some more butter and work on shortbread, which also needs time to
> > develop good taste and texture. One of these days I will pick up some
> > mincemeat and make a few dozen tarts.
>
> I used to make fruitcake with my mom. It was the only activity that we did
> together. These days I don't make fruitcake but I'm glad that I got to spend
> that time with my mom because it was our time exclusively.
>
> =======
>
> Lovely When I was very small I used to kneel on chair up to the table to
> help my Grandma prepare fruit for pies.
>
> --
> http://www.helpforheroes.org.uk

I used to do that with my aunties and grandma when they prepared foods for parties. One of my aunties had an okazuya and I would watch her make sushi rice for maki and cone sushi. My uncle owned a lunchwagon and I remember him preparing beef cutlets. He would lightly tap the meat with a glass into cracker crumbs which were in aluminum pans. I can still hear that crunch-crunch sound it would make.

On 11/11/2016 1:14 PM, dsi1 wrote:

>
> If you ask me, a person's childhood is not important. What's important is a person's character in the here and now. What should make you sad is a person that has to cook up an imaginary scenario about other's people's childhood in order to make them feel better about themselves.
>

Disagree. Your childhood is a big factor in how you are today. I helps
form you character in the here and now.

On 2016-11-11, Ed Pawlowski > wrote:

> Disagree. Your childhood is a big factor in how you are today.

Testify!!

Who you are as an adult is directly attributable to what yer parents
taught you as a child.

nb

On Friday, November 11, 2016 at 9:02:11 AM UTC-10, Ed Pawlowski wrote:
> On 11/11/2016 1:14 PM, dsi1 wrote:
>
> >
> > If you ask me, a person's childhood is not important. What's important is a person's character in the here and now. What should make you sad is a person that has to cook up an imaginary scenario about other's people's childhood in order to make them feel better about themselves.
> >
>
> Disagree. Your childhood is a big factor in how you are today. I helps
> form you character in the here and now.

We all have our different views. I can see where you're coming and will respect that view. Our court systems will factor in a person's childhood when coming to grips with a person's actions past and present so that concept has some real concrete, practical, application. OTOH, the reality is that nobody in this group knows a thing about my childhood and the only thing you have to go on is my posts. That is exactly my intention.

If you ask me, I had a great childhood and had solid parental guidance. I modeled my parenting on the examples my parents taught me. I have to wonder what kind of parenting most of the posters here have had to make them so bitter, negative, petty, angry, and so lacking in consideration for others.

On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> "graham" wrote in message news >>
>> On 11/11/2016 2:34 AM, Ophelia wrote:
>> > "graham" wrote in message news >> > On 11/10/2016 2:56 PM, Dave Smith wrote:
>> >> I made mine today. I went out yesterday and got the raisins, glazed red
>> >> and green cherries, pineapple, eggs, butter, flour..... I got up this
>> >> morning and set the two pounds of butter out to soften up and mid
>> >> morning I got started. Things seemed to work smoothly.
>> >>
>> >> After I put the first batch into the oven and started preparing the
>> >> second batch I realized that I had forgotten to add the vanilla in the
>> >> first batch. Perhaps it will not be a big a problem. I always douse the
>> >> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>> >> the brandy that I use on the first batch of four cakes. It will be
>> >> wrapped up and put into the freezer for a month and a half.
>> >
>> > There's absolutely no need to freeze the cakes. I have always stored
>> > mine in a cool cupboard in the basement. All that sugar and brandy will
>> > prevent mould.
>> >
>> > ===
>> >
>> > +1 Plus it allows them to mellow beautifully.
>> >
>> One year I baked about 8 cakes for presents and sent a couple to my
>> parents and sister in the UK, the long surface postage giving them time
>> to mature. That was in the days when our postage rates were reasonable.
>> I also used a hypodermic to inject them with Grand Marnier:-)
>>
>> =============
>>
>> LOL same here but I always used rum)
>
>I actually do like them but no one I know makes them homemade. I have to
>settle with a store-bought one each year (good) but surely no alcohol in
>them. Rum doesn't sound so great to me but bourbon and even better a
>good brandy sounds good.
>
>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.

On 11/11/2016 12:34 PM, wrote:
> On Fri, 11 Nov 2016 13:23:54 -0500, Gary > wrote:
>
>> Ophelia wrote:
>>>
>>> "graham" wrote in message news >>>
>>> On 11/11/2016 2:34 AM, Ophelia wrote:
>>>> "graham" wrote in message news >>>> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>>>> I made mine today. I went out yesterday and got the raisins, glazed red
>>>>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>>>>> morning and set the two pounds of butter out to soften up and mid
>>>>> morning I got started. Things seemed to work smoothly.
>>>>>
>>>>> After I put the first batch into the oven and started preparing the
>>>>> second batch I realized that I had forgotten to add the vanilla in the
>>>>> first batch. Perhaps it will not be a big a problem. I always douse the
>>>>> cakes with a lot of brandy. I am thinking that I can add some vanilla to
>>>>> the brandy that I use on the first batch of four cakes. It will be
>>>>> wrapped up and put into the freezer for a month and a half.
>>>>
>>>> There's absolutely no need to freeze the cakes. I have always stored
>>>> mine in a cool cupboard in the basement. All that sugar and brandy will
>>>> prevent mould.
>>>>
>>>> ===
>>>>
>>>> +1 Plus it allows them to mellow beautifully.
>>>>
>>> One year I baked about 8 cakes for presents and sent a couple to my
>>> parents and sister in the UK, the long surface postage giving them time
>>> to mature. That was in the days when our postage rates were reasonable.
>>> I also used a hypodermic to inject them with Grand Marnier:-)
>>>
>>> =============
>>>
>>> LOL same here but I always used rum)
>>
>> I actually do like them but no one I know makes them homemade. I have to
>> settle with a store-bought one each year (good) but surely no alcohol in
>> them. Rum doesn't sound so great to me but bourbon and even better a
>> good brandy sounds good.
>>
>> 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.
>
I made a boiled fruit cake for a sick friend a few years ago and told
her to let it mature a bit, meaning days. She kept it for 3 months and
tried to cut it on xmas day and nearly broke the knife:-)

"Ophelia" > wrote in message
...
> wrote in message ...
>
> On Fri, 11 Nov 2016 14:05:23 -0000, "Ophelia" >
> wrote:
>
>>"graham" wrote in message news >>
>>On 11/11/2016 2:34 AM, Ophelia wrote:
>>> "graham" wrote in message news >>> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>>> I made mine today. I went out yesterday and got the raisins, glazed red
>>>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>>>> morning and set the two pounds of butter out to soften up and mid
>>>> morning I got started. Things seemed to work smoothly.
>>>>
>>>> After I put the first batch into the oven and started preparing the
>>>> second batch I realized that I had forgotten to add the vanilla in the
>>>> first batch. Perhaps it will not be a big a problem. I always douse
>>>> the
>>>> cakes with a lot of brandy. I am thinking that I can add some vanilla
>>>> to
>>>> the brandy that I use on the first batch of four cakes. It will be
>>>> wrapped up and put into the freezer for a month and a half.
>>>
>>> There's absolutely no need to freeze the cakes. I have always stored
>>> mine in a cool cupboard in the basement. All that sugar and brandy will
>>> prevent mould.
>>>
>>> ===
>>>
>>> +1 Plus it allows them to mellow beautifully.
>>>
>>One year I baked about 8 cakes for presents and sent a couple to my
>>parents and sister in the UK, the long surface postage giving them time
>>to mature. That was in the days when our postage rates were reasonable.
>>I also used a hypodermic to inject them with Grand Marnier:-)
>>
>>=============
>>
>>LOL same here but I always used rum)
>
> I like rum too, or brandy. I don't make one anymore as I would eat it
> I have an arrangement with a friend, I knit a mouse that I stuff
> with home grown catnip for his cat and he gives me an individual dark
> fruit cake.
>
> ==================
>
> Sounds like a good trade)

This is my favorite fruit cake, no citron.

2 pounds butter at room temperature
4 cups sugar
12 eggs separated (save whites for later in recipe)
2 oz pure lemon extract
8 cups flour
2 pounds golden raisins
1 pound candied cherries (a combination of green and red looks pretty)
1 pound candied pineapple
2 lbs of walnuts or combination of nuts of choice

In large bowl cream butter and sugar until light, add beaten egg yolks a
little at a time.

Add flour one cup at a time until blended, then add lemon extract. Rough
chop fruit and nuts, lightly dust them with flour, and stir into mixture.
Don't use a mixer for this step or your mixture will turn color from the
cherries.

Beat egg whites until medium soft peak stage and carefully fold into
mixture.

Line loaf pans with double sheets of cut up brown grocery bag paper and
grease paper, this keeps the loaves from developing a crust and keeps them
light.

Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
toothpick comes out fairly clean when inserted in the middle.

Makes 6 loaves and recipe can easily be halved for smaller amount.

"Cheri" wrote in message news

"Ophelia" > wrote in message
...
> wrote in message ...
>
> On Fri, 11 Nov 2016 14:05:23 -0000, "Ophelia" >
> wrote:
>
>>"graham" wrote in message news >>
>>On 11/11/2016 2:34 AM, Ophelia wrote:
>>> "graham" wrote in message news >>> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>>> I made mine today. I went out yesterday and got the raisins, glazed red
>>>> and green cherries, pineapple, eggs, butter, flour..... I got up this
>>>> morning and set the two pounds of butter out to soften up and mid
>>>> morning I got started. Things seemed to work smoothly.
>>>>
>>>> After I put the first batch into the oven and started preparing the
>>>> second batch I realized that I had forgotten to add the vanilla in the
>>>> first batch. Perhaps it will not be a big a problem. I always douse
>>>> the
>>>> cakes with a lot of brandy. I am thinking that I can add some vanilla
>>>> to
>>>> the brandy that I use on the first batch of four cakes. It will be
>>>> wrapped up and put into the freezer for a month and a half.
>>>
>>> There's absolutely no need to freeze the cakes. I have always stored
>>> mine in a cool cupboard in the basement. All that sugar and brandy will
>>> prevent mould.
>>>
>>> ===
>>>
>>> +1 Plus it allows them to mellow beautifully.
>>>
>>One year I baked about 8 cakes for presents and sent a couple to my
>>parents and sister in the UK, the long surface postage giving them time
>>to mature. That was in the days when our postage rates were reasonable.
>>I also used a hypodermic to inject them with Grand Marnier:-)
>>
>>=============
>>
>>LOL same here but I always used rum)
>
> I like rum too, or brandy. I don't make one anymore as I would eat it
> I have an arrangement with a friend, I knit a mouse that I stuff
> with home grown catnip for his cat and he gives me an individual dark
> fruit cake.
>
> ==================
>
> Sounds like a good trade)

This is my favorite fruit cake, no citron.

2 pounds butter at room temperature
4 cups sugar
12 eggs separated (save whites for later in recipe)
2 oz pure lemon extract
8 cups flour
2 pounds golden raisins
1 pound candied cherries (a combination of green and red looks pretty)
1 pound candied pineapple
2 lbs of walnuts or combination of nuts of choice

In large bowl cream butter and sugar until light, add beaten egg yolks a
little at a time.

Add flour one cup at a time until blended, then add lemon extract. Rough
chop fruit and nuts, lightly dust them with flour, and stir into mixture.
Don't use a mixer for this step or your mixture will turn color from the
cherries.

Beat egg whites until medium soft peak stage and carefully fold into
mixture.

Line loaf pans with double sheets of cut up brown grocery bag paper and
grease paper, this keeps the loaves from developing a crust and keeps them
light.

Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
toothpick comes out fairly clean when inserted in the middle.

Makes 6 loaves and recipe can easily be halved for smaller amount.

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

Sounds really good I have never used pineapple in such a cake. I bet it
it a lovely addition

I tend to go with a similar one to ... guess who .. Delia <g>

http://www.deliaonline.com/recipes/o...christmas-cake

I don't use candied peels or the spices though, oh and we prefer rum



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

"Gary" wrote in message ...

Ophelia wrote:
>
> "graham" wrote in message news >
> On 11/11/2016 2:34 AM, Ophelia wrote:
> > "graham" wrote in message news > > On 11/10/2016 2:56 PM, Dave Smith wrote:
> >> I made mine today. I went out yesterday and got the raisins, glazed red
> >> and green cherries, pineapple, eggs, butter, flour..... I got up this
> >> morning and set the two pounds of butter out to soften up and mid
> >> morning I got started. Things seemed to work smoothly.
> >>
> >> After I put the first batch into the oven and started preparing the
> >> second batch I realized that I had forgotten to add the vanilla in the
> >> first batch. Perhaps it will not be a big a problem. I always douse
> >> the
> >> cakes with a lot of brandy. I am thinking that I can add some vanilla
> >> to
> >> the brandy that I use on the first batch of four cakes. It will be
> >> wrapped up and put into the freezer for a month and a half.
> >
> > There's absolutely no need to freeze the cakes. I have always stored
> > mine in a cool cupboard in the basement. All that sugar and brandy will
> > prevent mould.
> >
> > ===
> >
> > +1 Plus it allows them to mellow beautifully.
> >
> One year I baked about 8 cakes for presents and sent a couple to my
> parents and sister in the UK, the long surface postage giving them time
> to mature. That was in the days when our postage rates were reasonable.
> I also used a hypodermic to inject them with Grand Marnier:-)
>
> =============
>
> LOL same here but I always used rum)

I actually do like them but no one I know makes them homemade. I have to
settle with a store-bought one each year (good) but surely no alcohol in
them. Rum doesn't sound so great to me but bourbon and even better a
good brandy sounds good.

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?

=====

Yes it would Just a little at a time ... repeat .... I think you will
be pleasantly surprised



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

"dsi1" wrote in message
...

On Thursday, November 10, 2016 at 11:31:06 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 10, 2016 at 11:55:29 AM UTC-10, Dave Smith wrote:
> > I made mine today. I went out yesterday and got the raisins, glazed red
> > and green cherries, pineapple, eggs, butter, flour..... I got up this
> > morning and set the two pounds of butter out to soften up and mid
> > morning I got started. Things seemed to work smoothly.
> >
> > After I put the first batch into the oven and started preparing the
> > second batch I realized that I had forgotten to add the vanilla in the
> > first batch. Perhaps it will not be a big a problem. I always douse the
> > cakes with a lot of brandy. I am thinking that I can add some vanilla to
> > the brandy that I use on the first batch of four cakes. It will be
> > wrapped up and put into the freezer for a month and a half. The way I
> > see it is that if that 6 weeks is enough time for the brandy to permeate
> > the cake, then it should be able to infuse the entire cake(s) with the
> > vanilla.
> >
> >
> > At any rate, that is my first foray into Christmas baking. I need to get
> > some more butter and work on shortbread, which also needs time to
> > develop good taste and texture. One of these days I will pick up some
> > mincemeat and make a few dozen tarts.
>
> I used to make fruitcake with my mom. It was the only activity that we did
> together. These days I don't make fruitcake but I'm glad that I got to
> spend
> that time with my mom because it was our time exclusively.
>
> =======
>
> Lovely When I was very small I used to kneel on chair up to the table
> to
> help my Grandma prepare fruit for pies.
>
> --
> http://www.helpforheroes.org.uk

I used to do that with my aunties and grandma when they prepared foods for
parties. One of my aunties had an okazuya and I would watch her make sushi
rice for maki and cone sushi. My uncle owned a lunchwagon and I remember him
preparing beef cutlets. He would lightly tap the meat with a glass into
cracker crumbs which were in aluminum pans. I can still hear that
crunch-crunch sound it would make.

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

Wonderful memories ...

btw I had to look up 'okazuka' but I guess you knew that)

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

On 11/11/2016 1:08 PM, Cheri wrote:
>
> "Ophelia" > wrote in message
> ...
>> wrote in message ...
>>
>> On Fri, 11 Nov 2016 14:05:23 -0000, "Ophelia" >
>> wrote:
>>
>>> "graham" wrote in message news >>>
>>> On 11/11/2016 2:34 AM, Ophelia wrote:
>>>> "graham" wrote in message news >>>> On 11/10/2016 2:56 PM, Dave Smith wrote:
>>>>> I made mine today. I went out yesterday and got the raisins, glazed
>>>>> red
>>>>> and green cherries, pineapple, eggs, butter, flour..... I got up
>>>>> this
>>>>> morning and set the two pounds of butter out to soften up and mid
>>>>> morning I got started. Things seemed to work smoothly.
>>>>>
>>>>> After I put the first batch into the oven and started preparing the
>>>>> second batch I realized that I had forgotten to add the vanilla in
>>>>> the
>>>>> first batch. Perhaps it will not be a big a problem. I always
>>>>> douse the
>>>>> cakes with a lot of brandy. I am thinking that I can add some
>>>>> vanilla to
>>>>> the brandy that I use on the first batch of four cakes. It will be
>>>>> wrapped up and put into the freezer for a month and a half.
>>>>
>>>> There's absolutely no need to freeze the cakes. I have always stored
>>>> mine in a cool cupboard in the basement. All that sugar and brandy will
>>>> prevent mould.
>>>>
>>>> ===
>>>>
>>>> +1 Plus it allows them to mellow beautifully.
>>>>
>>> One year I baked about 8 cakes for presents and sent a couple to my
>>> parents and sister in the UK, the long surface postage giving them time
>>> to mature. That was in the days when our postage rates were reasonable.
>>> I also used a hypodermic to inject them with Grand Marnier:-)
>>>
>>> =============
>>>
>>> LOL same here but I always used rum)
>>
>> I like rum too, or brandy. I don't make one anymore as I would eat it
>> I have an arrangement with a friend, I knit a mouse that I stuff
>> with home grown catnip for his cat and he gives me an individual dark
>> fruit cake.
>>
>> ==================
>>
>> Sounds like a good trade)
>
> This is my favorite fruit cake, no citron.
>
> 2 pounds butter at room temperature
> 4 cups sugar
> 12 eggs separated (save whites for later in recipe)
> 2 oz pure lemon extract
> 8 cups flour
> 2 pounds golden raisins
> 1 pound candied cherries (a combination of green and red looks pretty)
> 1 pound candied pineapple
> 2 lbs of walnuts or combination of nuts of choice
>
> In large bowl cream butter and sugar until light, add beaten egg yolks a
> little at a time.
>
> Add flour one cup at a time until blended, then add lemon extract. Rough
> chop fruit and nuts, lightly dust them with flour, and stir into mixture.
> Don't use a mixer for this step or your mixture will turn color from the
> cherries.
>
> Beat egg whites until medium soft peak stage and carefully fold into
> mixture.
>
> Line loaf pans with double sheets of cut up brown grocery bag paper and
> grease paper, this keeps the loaves from developing a crust and keeps them
> light.
>
> Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
> toothpick comes out fairly clean when inserted in the middle.
>
> Makes 6 loaves and recipe can easily be halved for smaller amount.

You use candied pineapple but I once had a neighbour who put jelly beans
(UK jelly babies) in hers. Bizarre doesn't begin to describe it.

"graham" > wrote in message
news
> You use candied pineapple but I once had a neighbour who put jelly beans
> (UK jelly babies) in hers. Bizarre doesn't begin to describe it.

Wow, I hadn't ever heard of using jelly beans in fruit cake, I bet it was
different.

Cheri

On 2016-11-11 12:20 PM, U.S. Janet B. wrote:
> On Thu, 10 Nov 2016 16:56:20 -0500, Dave Smith

>> At any rate, that is my first foray into Christmas baking. I need to get
>> some more butter and work on shortbread, which also needs time to
>> develop good taste and texture. One of these days I will pick up some
>> mincemeat and make a few dozen tarts.
>
> If you are using brandy, don't freeze the fruitcake. Actually, if the
> fruit to batter ratio is like most fruit cake, there is no need to
> freeze unless you are planing to store the fruitcake for months and
> months. Fruitcake is a method used by people in times gone by to
> preserve the harvest. Just keep the fruitcake wrapped tightly in a
> dark and cool place. The flavors blend and age better that way.
>

This is light fruitcake, not dark. It doesn't have the fortitude of the
dark stuff. I have nut issues and can only eat the dark stuff in very
small doses. It is not worth it to me to make it, and I have given up
all hope of buying one..... hold it.... come to think of it .. someone
told me of a local place that sells a great dark fruit cake. It is
expensive but I could get just one.

FWIW.... It cost me just over $80 for the ingredients to make 2 batches
of light fruitcake. With four cakes per batch, that is $10 per cake just
for the ingredients. It took me three hours to cook two batches. No
wonder they charge so much for the stuff.

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.

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.

On 11/11/2016 3:15 PM, Cheri wrote:
>
> "graham" > wrote in message
> news >
>> You use candied pineapple but I once had a neighbour who put jelly
>> beans (UK jelly babies) in hers. Bizarre doesn't begin to describe it.
>
> Wow, I hadn't ever heard of using jelly beans in fruit cake, I bet it
> was different.
>
> Cheri
The maker was a nurse and believed that as fruit was "good for the
teeth" would send her kids to bed with a piece of banana to gnaw on.
I kid you not!