Comments on: Fruitcake Chronicles: the unveiling http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/ Smart Mouth Wed, 23 May 2012 14:16:36 +0000 http://wordpress.org/?v=2.0.4 by: Renee http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32991 Fri, 13 Jan 2012 03:31:58 +0000 http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32991 I think it looks delicious. Tiny slices with a dollop of cream and a glass of brandy ... mmmm. I think it looks delicious. Tiny slices with a dollop of cream and a glass of brandy … mmmm.

]]> by: Dinnylou http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32943 Thu, 12 Jan 2012 19:49:29 +0000 http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32943 Christina, Now that I see the cake cut it does appear to be rather "gooey" for lack of a better descriptive word. My cakes did not smear when they were cut. They sliced cleanly and it was apparent what had gone into them. They had less "cake" and lots of fruits and nuts. I used to make a white fruitcake (cheesecloth soaked in sherry) and a dark one with (cheesecloth soaked in either port or brandy) depending on what the budget allowed. Better luck next year! db Christina,

Now that I see the cake cut it does appear to be rather “gooey” for lack of a better descriptive word. My cakes did not smear when they were cut. They sliced cleanly and it was apparent what had gone into them. They had less “cake” and lots of fruits and nuts. I used to make a white fruitcake (cheesecloth soaked in sherry) and a dark one with (cheesecloth soaked in either port or brandy) depending on what the budget allowed.
Better luck next year!
db

]]> by: rdb http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32723 Wed, 04 Jan 2012 04:39:58 +0000 http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32723 Don't know what kind of cake you were aiming for as this looks like more like panforte. I suspect merely substituting better or less alcohol won't improve the concept. May I re-refer you to this Guardian article which contains a useful comparison of various recipes? http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/17/how-cook-perfect-christmas-cake The English do a few culinary things right and fruit cake has never gone out of style there nor acquired the hideous reputation it has in the US. Golden memories aside, it's never too late to have a better cooking family--although the recipe might have arrived with the Vikings so you could claim it as your heritage. Don’t know what kind of cake you were aiming for as this looks like more like panforte. I suspect merely substituting better or less alcohol won’t improve the concept. May I re-refer you to this Guardian article which contains a useful comparison of various recipes?

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/17/how-cook-perfect-christmas-cake

The English do a few culinary things right and fruit cake has never gone out of style there nor acquired the hideous reputation it has in the US.

Golden memories aside, it’s never too late to have a better cooking family–although the recipe might have arrived with the Vikings so you could claim it as your heritage.

]]> by: christina http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32715 Tue, 03 Jan 2012 22:14:35 +0000 http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32715 Dinnylou - I am going to wait and see whether these two 60 proof loaves mellow at all. But yes, you were right. Better booze IS required. And not so much of it. Live and learn. Best! Christina Dinnylou - I am going to wait and see whether these two 60 proof loaves mellow at all. But yes, you were right. Better booze IS required. And not so much of it.

Live and learn.

Best!

Christina

]]> by: Dinnylou http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32712 Tue, 03 Jan 2012 20:05:30 +0000 http://christinawaters.com/2012/01/01/fruitcake-chronicles-the-unveiling/#comment-32712 Christina, Perhaps if you allow the alcoholic fumes to dissipate you'll have a better experience. I don't know how much you were pouring on but I used to just sprinkle enough (not Jim Beam...yuck, as the chefs say, if you wouldn't drink it, don't put it in anything) to keep the cheesecloth damp. Actually a good quality dry sherry or a nice port works well too depending on the constituency of the fruitcake. Better luck next time. This is what I'd call a "learning experience"! dl Christina,
Perhaps if you allow the alcoholic fumes to dissipate you’ll have a better experience. I don’t know how much you were pouring on but I used to just sprinkle enough (not Jim Beam…yuck, as the chefs say, if you wouldn’t drink it, don’t put it in anything) to keep the cheesecloth damp.
Actually a good quality dry sherry or a nice port works well too depending on the constituency of the fruitcake. Better luck next time. This is what I’d call a “learning experience”!
dl

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