Chef Forum banner
1 - 6 of 6 Posts

·
Registered
Joined
·
489 Posts
Discussion Starter · #1 ·
Sharing time: The citation below will get you to the Society for the Preservation of Fruitcake.

Yes, I admit it, I love fruitcake. I even had an old cat who loved fruitcake - she'd fight you for it.

http://mbgoodman.tripod.com/fruitcake.html
 

·
Registered
Joined
·
1,841 Posts
the tv link to the fruitcake commercial, priceless!

the nice thing about fruit cake, they are utilitarian: door stop, dessert, paperweight, weapon, snack................
so much to so many............
 

·
Registered
Joined
·
1,310 Posts
My brother-in-law married a girl from Scotland (sensible fellow that he is) and when her family came here for the wedding they hand carried a 3 tier wedding cake. It was baked and decorated by a family friend and it was a thing of beauty.
Come the wedding day the cake was cut and served. It was a rich, dark fruit cake wrapped in marziapn and covered in snow white royal icing. And the Philistines turned their noses up at it!
Well, there was lots of cake left and I saw it as my duty to eat it all. And eat it all I did. It took almost 3 weeks but, talk about your labor of love... As beautiful as it was, it tasted even better and I was sad when I ate the last delicious crumb. It brings a tear to my eye just to think of it :cry:

Jock
 

·
Registered
Joined
·
9,209 Posts
I'll come out of the closet and join you in acclaiming this much-maligned sweet! Too bad a slice blows about 2 days' worth of carbs for me.... but worth every mouthful. I'm going to seek out panforte when I get to Italy and enjoy that, too!
 

·
Registered
Joined
·
205 Posts
Oooohhhh, fruitcake! I love it! I love it best when it's homemade with real fruits, but I freely confess -- I even love the skanky supermarket ones with neon cherries and pineapple, and big slabs of faux marzipan on top! (I bought one or two last holiday season, and basically ate nothing else those days. "A little slice for breakfast, two slices for lunch, a little slice for a snack...")

Last year, I made batches and batches of this wonderful one called Zelten, out of Richard Sax's Classic Home Desserts -- yeast-raised, with rye flour. It was lovely, and easy, and very well received.
 

·
Registered
Joined
·
3,236 Posts
My opinion on fruit cakes changed when I read Richard Sax's cookbook. Using dried fruits instead of candied fruits makes all the difference in the world.
 
1 - 6 of 6 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top