Recipe for those who hate fruitcake!!

[Guest guest]

Fruitcake... Hey! Isn't that that brick that has been passed around the

world from family to family for the past 500 or so years?

))

Michelle

P.S. recipe sounds good..maybe, MAYBE, I'll even give it a try!

 

 

 

[Guest guest]

Thank you for sending this Helen. I'm like you, just never liked any of the

fruitcakes I ate. I'll give this one a try. Sounds good to me.

Jenn in Oregon

-

" Steven Allensworth " <worth249

" "

Tuesday, November 22, 2005 7:18 AM

Recipe for those who hate fruitcake!!

 

 

>I have never been able to handle fruitcake . . . until I made this one.

[Guest guest]

We have a family fruitcake recipe that has been handed down from generation

to generation(it changes a bit as each generation has more and more

interesting fruits to use) and I'll let you in on a little secret... You

know those fruitcakes will last longer than " several Months " . We have had

some last for years (which is a good thing cuz our recipe is HUGE). The

thing is, if every 4 to 5 months you unwrap those puppies from the foil,

REWINE them (using a fortified wine only, such as sherry, port, brandy),

rewrap them in their foil... Now, there CAN be a problem(for some folk) with

this, you rewine your cakes for a year or so and it's what some folk call

" Tipsey Cake " . ;-). One other little warning, don't use TOO much wine or the

next time you open your cakes, all you'll find is fruit... the cake will

have dissolved.

 

K (who managed to hide two fruitcakes from last year and for the first time

in 14 years doesn't have to make any! YEAH!)

 

 

Bake for 1 3/4 hours until toothpick comes out clean when inserted in the

middle of the cake. Let cool 30 minutes and remove from pans. Peel off

paper. Wrap cooled cakes in cheesecloth soaked in additional brandy. Wrap

cakes in foil and refrigerate for at least 2 or 3 weeks. During this time

brush occasionally with more brandy and rewrap. The day of serving. Roll

out marzipan between sheets of waxed paper into a rectangle the same size as

the top of one cake. Remove top sheet of waxed paper and put marzipan on

cake. Peel of remaining waxed paper. At this time you can also drizzle

with a confection sugar glaze. I don't because I like it just like this.

 

I have kept this for several months in the fridge.

 

Hope you enjoy it!!

-Helen

 

 

--

Cheers!

Kathleen Petrides

The Woobey Queen

Http://www.woobeyworld.com