Fruit Cake

[Neal Moore]

I watched an interesting documentary on TV last night about how Fruitcake is made. The narrator explained that Fruitcake has the same density as mahogany wood!! Now....in as much as we get at least one Fruitcake every Christmas, and it stays tucked away until it reaches the density of ivory, I wonder if I could scroll ornaments out of it?? Does anyone really eat that stuff? I gave my dog a piece of it last Christmas and he hasn't begged at the table since!!

[jigsue]

We just love fruitcake, with almond icing, made in October and liberally "watered" with brandy every couple of weeks. Perhaps, you just haven't got it right over there! I can provide recipes if you wish????

Sue

[workin for wood]

I believe it's all just in the name of cake. You know it started out as just cake. Then someone was sitting around and decided, you know what this needs? Booze! So then was born the rum cake...you only have two hands and one is holding a cigarette.

The diet craze hit of course and so then we had muffins. Isn't a muffin just a mini cake? Hey, look Ma...there like little cake vitamins!

Then evolution brought us the cinnabon. That's about as much sugar as a man can possibly handle. You eat one and take a 3 day nap.

During that nap of course, I figure the baker woke up and still had some 3 day old cake mix sitting in a bowl and hey, what's all that crap on the table. I know what I'll do...so he scraped it all off the table into the bowl, popped it in the oven and it's fruit cake. The perfect gift for the people you don't like.

<improvised improv thanx to Bob and Tom>

Merry christmas.

[NMScroller]

What else does fruit cake have in common with mahogany? When you're around it, you wear a mask....

Jeff, do you listen to a lot of Jim Gaffigan? Of course he has been on Bob & Tom before.

Brian

[Doc249HMCS]

You did that to your poor dog? That is the hight of cruelty

[earlinjax]

My mother used to make the best fruit cake in the world. She's gone and now my wife is the world leader. We love it. For us a big key to a good fruit cake is not to use citron and use only candied fruit. I have to admit that purchased fruit cake is usually pretty bad.

Happiness is being married to a good cook.

Earl

[Dragon]

In this family we believe that there is only one fruitcake in existence and it just keeps going around and around to everybody. When I get one as a gift I graciously give it to someone else. I think it must have come back to me at least 25 times already.
Diane

[Gill]

I gave up on traditional fruit cake recipes after I discovered The Blessed Delia's Creole Christmas Cake. The glazed nut topping makes this an absolute sensation!

Unfortunately, it's too late for anyone to make this cake for Christmas this year, but if you fancy a change next year...

Gill

[GrayBeard Phil]

I fully agree with Earl.

The maker of the fruitcake makes all the difference in the world. I like a fruitcake made in Georgia, Claxton Fruitcake. It has high quality pecans, not walnuts.

Sliced very thin, heaps of real home made whipped cream, small glass of egg nogg (with more whipped cream, sans any rum) on the side to wash it down.

Sometimes I use to like to drizzle a little B&B liqueur, to bring out the orange flavor, before adding the heap of whipped cream. Blood sugar problems but a halt to all of that.

But I have noticed that people who don't like fruit cake also don't see the point of German Stollen bread.
Frankenmuth MI, Bavaria Inn bakery link (BTW: Bavaria Inn's Cranberry nut bead is good also.)

Must be a Michigan, Wisconsin thing. Doubt people overseas, or even in most of North America would even see the point of even trying Stollen Bread.

Phil

[JohnB]

G'day Phil, If I tried stollen bread I'd be receiving

Sorrrrrrrrrrrrrrrry, just couldn't help myself LOL