Rich fruit cake
Replies: 18 - Last Post: Apr 2, 2013 9:25 AM Last Post By: tony0001
Mar 16, 2013 2:41 AM
Rich fruit cakeI have long suspected that the local supermarket's Christmas offerings of "Rich Traditional Fruitcake" were second-rate copies,(designed to be sold, not necessarily enjoyed) of the real thing remembered from my childhood.
In the mind-set mood of "I can do better", I've just completed the third of three five pound masterpieces of the fruitcake species --- to be sealed tomorrow morning in lidded polythene boxes and stowed away for later discovery in the depths of winter.
The first had a glass of tawny port mixed into the batter. (I mixed a glassful into me as well, just to check that the port was OK. It was). The second had a scoop of cognac. I checked the quality of that too. Twice. The third went to the oven with a old-time tot of best amber Jamaican rum (they say that rum is good for the voice. I sang a sea-shanty oir two.)
Rum sounds good in a kitchen.
In the morning I'll spike each cake with a final benediction of cogrum --- or do I mean rumnac? --- before sealing them away for the next five months.
I haven't felt so fulfilled and virtuous in a long time!
Mar 16, 2013 7:33 AM
Mar 16, 2013 9:59 AM
2Alcohol left in food after cooking!
This information was initially established by FDA research; a study was subsequently published in the April 1992 edition of the Journal of the American Dietetic
Association (JADA). The citation is on PubMed, but the JADA issues prior to 1993 are not available online. Library citation is: J Am Diet Assoc. 1992 Apr;92(4):486-8. The authors are: Augustin J, Augustin E, Cutrufelli RL, Hagen SR, Teitzel C. http://Department of Food Science and Toxicology, Food Research Center, Moscow, ID 83843.
Cooking With Alcohol
Q. When cooking with beer or alcohol, does all of the alcohol evaporate?
A. No. The following chart should be helpful.
PREPARATION METHOD Alcohol Retained
No heat application, immediate consumption 100%
No heat application, overnight storage 70%
Alcohol ingredient added to boiling liquid, and removed from heat 85%
Baked, approximately 25 minutes, alcohol ingredient
on surface of mixture (not stirred in) 45%
Baked/simmered, alcohol ingredient stirred into mixture
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%
Mar 16, 2013 1:23 PM
Mar 16, 2013 7:59 PM
Mar 17, 2013 5:23 PM
5Warp the cakes in cheese cloth before putting in the boxes and remember to baste the cakes, through the cloth-- and the baker, via the glass, each month. You'll change your attitude about fruit cake by next winter, guaranteed.
(My mom once sent me a fruitcake while I was in univ. I thought I'd get thrown out of the dorm which had a no-alcohol policy. Every time I opened the tin the room filled with brandy fumes-- it was glorious!
Mar 17, 2013 9:20 PM
Mar 18, 2013 7:57 AM
7I have long suspected that the local supermarket's Christmas offerings of "Rich Traditional Fruitcake" were second-rate copies
long suspected ? I almost admire yer innocence, 'cub :)
Supermarkets' trad versions do not, in anything they do, even approximate to the real version.
Yer right to feel virtuous.
Mar 25, 2013 9:32 AM
8Not being a fan myself of the Fruitcake, I ofter tease my older brother, who is a fan, about it. I tell him that the last fruitcake was actually baked back in the 60's. Since all you usually do with them is receive them one year at holiday time, and then regift them the following year, there are enough in existence. They make lovely door stops too. :>)
As for adding alcohol to baked goods, my other brother has a great Sweet Potato Pie recipe that uses a quarter cup of Boubon. He usually uses Wild Turkey 101 proof. Man, that smells and tastes great. He'll make Bourbon balls using that too. You can get sloshed just from opening the tin. :>)
Mar 25, 2013 5:34 PM
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Mar 28, 2013 11:15 AM
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