Wednesday, December 19, 2007

Why Fruitcake like this doesn't work

Too many fruits. Too many hard waxy slimy fruits. Who wants green rubbery cherries? Eeouuuww.
And where's the cake? Not enough cake. Too many undistinguishable things floating around in too little cake.

Here's a Christmas fruitcake that people can understand.

I make a spice cake from a mix (hey, I'm busy and so are you) and add some plumped dried cherries, raisins soaked in bourbon, and lots of nuts. Bake it in a spring form pan so it looks nice and then put it in a cake holder to get stale for a few days. It needs to dry out so it can absorb lots and lots of bourbon.
After a few days, poke holes in it and pour a stiff shot of booze over the top and replace the container lid. Repeat daily until you can't wait to try a slice.
.
Fruitcake for breakfast. I don't care who you are, that's yummy.

I've been keeping it on the front porch, so it needed a minute in the microwave and that made the kitchen smell wonderful, if a bit pub-like. I plan on whipping some cream cheese with cinnamon and rum extract, but just couldn't wait. So instead I crumbled on some goat cheese. Works for me.

This cake is a great pick-me-up from a long day of shopping, or gift wrapping. It is especially nice with a hot mug of tea, coffee or cider. Warning: Keep away from open flames...

Yup, the Christmas knitting is going along swimmingly.

10 comments:

  1. Is that why in Tennessee you see so many sitting on their front porches? Do they all keep their fermenting fruitcakes out there? I bet after a piece of that you can't get off the front porch! LOL!

    You are so busy! And everything is always so good!

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  2. Anonymous10:35 AM

    ..is that keep YOU or keep the CAKE away from flames? In TN you just may be able to find unbranded corn spirits to use instead of bourbon, for a real pioneer feel.

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  3. Anonymous10:39 AM

    Did I miss something. Why are you knitting little socks?

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  4. I love homemade fruit cake. A slice with some coffee in the morning, nummy nummy (as my little boy says) I ran across this ( http://kitchen-parade-veggieventure.blogspot.com/2007/12/pumpkin-fruitcake.html ) recipe morning for a Pumpkin Fruitcake, cant wait to get home and get the fruit soaking.

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  5. Yes, you are right! Who wants a slimy candied fruit cake! Now maybe a crisp favorful nut cake would be good. Merry Christmas to you and yours.

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  6. Your fruitcake looks wonderful, but I also love the one that is packed with colorful, waxy, slimy fruit! What can I say? I love the fruitcake. The boozier the better.

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  7. Anonymous7:59 AM

    Same here. I absolutely LOVE those fruitcakes loaded with excesses of fruit, or as you say waxy, slimy fruit. They work fine for me, wouldn't have them any other way. We wouldn't see them every Christmas if they weren't such a big hit. Yum.

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  8. Anonymous11:34 AM

    Hmmmm....I'm with Mel on this one. I want to taste the cake too. I wonder how it would work with gingerbread and craisins???? I was going to get Amaretto for my duty-free booze this trip but maybe I need some Gentleman Jack!!

    teri

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  9. I love homemade fruit cake, mine are baking at this moment. Yes Mrs. Mel, I like cake with my fruit too and I use the dried fruit not candid, soaked in a mix of Tia Maria, Kaluaha and Galleano. Yours looks delish...

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  10. Anonymous3:20 PM

    Hi Melody, I made your cake last night and plan to pour some burbon on it tonight. I got two mixes and will make one tonight in a loaf pan so it will look like a fruitcake.

    I hope I'm not tempted to try it out before it's "fermented."

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