Our BetterMost Community > The Polling Place
Do You Like Fruitcake?
David In Indy:
--- Quote from: ednbarby on November 20, 2006, 05:33:16 pm ---"it makes me want to yack" - yessir, that pretty much sums it up.
What comedian was it - George Carlin, maybe? - who said he thought there was really only one fruitcake in existence and it just kept getting regifted year after year after year. If I ever get a hold of it, I know just who to give it to - an ex-neighbor who likes to "exchange gifts" with me every year so she can get something new and give away something she already has and doesn't want. She doesn't even bother to make the boxes look unopened anymore. I've told her we really don't need to exchange gifts any longer and that she can just send us a card if she so desires and her answer was "I hate cards. I'd rather give you something." Apparently it's too much effort to just throw the unwanted item away or to say, "Hey, do you want this roasting pan/CD/bath soap I didn't want?"
::)
--- End quote ---
Fruitcakes and bath soap are the worst gifts! And those musical ties. If anyone ever gives me one of those, I'll hang myself with it. :P
Lumière:
Home-made fruitcake aint so bad, people ..
Okay, This could be an alternative: ;D
Dundee cake ..
Somewhat more subtle than a holiday fruitcake, this popular Scottish teacake is topped with whole almonds and lightly flavored with orange.
Prep Time: 35 minutes plus overnight to stand
Bake Time: 2 hours to 2 hours 15 minutes
2 C all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2/3 C blanched almonds
1 C sugar
2/3 C golden raisins
2/3 C dried currants
1/2 C candied citron
1/2 C candied orange or lemon peel
1/2 C candied red cherries, chopped
1 C butter, softened
4 large eggs
2 tablespoons orange-flavored liqueur
Makes 20 Servings
Preheat oven to 300° F. Grease and flour an 8-inch springform pan.
In a medium bowl, stir together flour, baking powder, salt, allspice and cinnamon. In a food processor with a knife blade attached, combine 1/3 cup almonds and 1/4 cup sugar. Process until almonds are finely ground. In a medium bowl, mix ground-almond mixture, raisins, currants, citron, orange peel and cherries.
In a large bowl with mixer at low speed, beat remaining 3/4 cup of sugar and butter until well blended. Increase speed to medium-high and beat 5 minutes, or until light and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in orange liqueur. Reduce speed to low, beat in flour mixture until blended (batter will be thick). Stir in fruit mixture. Spoon batter into prepared pan, spreading evenly. Arrange remaining 1/3 cup almonds on top of batter. Bake 2 hours to 2 hours 15 minutes, or until a cake tester comes out clean. Cover pan loosely with foil after 1 hour to prevent top from overbrowning.
Cool in pan on wire rack 20 minutes. With a small knife, loosen cake from sides of pan; remove pan side. Cool completely on wire rack. When cool, remove pan bottom and wrap cake in plastic wrap and then in foil. Let stand overnight before serving.
Each Serving about 290 calories; 4 G Protein; 40 G Carbohydrate; 13 G Total Fat (6 G Saturated); 1 G Fiber; 67 mg Cholesterol; 180 mg. Sodium.
southendmd:
Thank you, Milli.
Ah, the poor misunderstood fruitcake!
Like anything else, once you've had a real fruitcake, you might actually like it. Problem is, few people make it. Those mass-produced door stoppers aren't real .
Homemade fruitcake is a thing of beauty. I have a friend who collects different dried and candied fruit for months leading up to the special time in November, when, like Geraldine Page in Truman Capote's "A Christmas Memory", she exclaims, "My, it's fruitcake weather!"
Real homemade fruitcake is a little crumbly, fresh, and tastes of all the individual fruits and nuts. It's especially good if it has been "ripened" with a healthy dose of bourbon or rum.
Cheers.
Kd5000:
Still not sold SouthendMD. I used to get one everyear from someone who never got the hint. It was made by monks in Texas. Well, I'm sure the proceeds went to benefit the monastery. I can just picture those monks making fruitcakes in July to be ready to be sent in December. :-\
delalluvia:
I've never tried any of the good fruitcakes. I've seen them in those gourmet food catalogs and stores, and OMG they look yummy. But I've never tried those. The ones I have tried are the typical mushed cardboard cakes topped with unnaturally colored rubber Jujubes looking things. :P
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version