Carol's light fruitcake ... - Only One Cake in the World

[Steve]

---  "cubfanbudwoman" <susiequsie23 at ...> wrote:
>
> Sharon:
> > Carol, your fruitcake recipe sounds wonderful -- 
> > nice and light. I haven't made a fruitcake in years
> > but my Mum always used to soak  the fruit in real 
> > rum overnight ...
> 
> SSSusan:
> Takes OUT the alcohol?  But pourquoi?? That's what
> makes really good fruitcake really good! :)
> 
> My mom has made fruitcake for years, and it's The Best.
> I mean, really -- I've even sent it to friends who are
> fruitcake afficionados and they've concurred.  ...
> 
> Respectfully, but with strong fruitcake preference bias,
> Siriusly Snapey Susan
>

bboyminn:

Well, we seem to have some loves of Fruitcake here, and
hopefully they will forgive what I am about to say. 

I find fruitcake to be the most hideous of concoctions.
But keep in mind the only fruitcake I've had comes in
round tins at Christmas time. There seems to be a
standing Joke that their is really only one fruitcake
in the whole world, and it keeps getting past from 
person to person year after year, and never eaten. To
some extent, if you have relatives you don't like, you 
send them a fruitcake at Christmas time. Sort of a,
'here's your present, I hope you choke on it' 
sentiment.

The cake itself is at the same time both most and dry,
and heavy as a brick. The red and green waxy fruit 
taste, ...well like wax.

Admitting that 'canned' fruitcake is far from the
best, using my imagination and extrapolating, I
still can't imagine that even good fruitcake is 
much better than canned fruitcake. 

So, to those who love fruitcake, please explain the
obsession with brick heavy waxy bland tasteless
cake? Even if the cake itself were made better, the
waxy fruit would still taste waxy. The cake in my
opinion would be improved just by leaving the red
and green balls of wax out of it.

On to another subject, I had always been amoung 
those who believed that Alcohol added to food as
flavoring cooked off. Yet a friend brought home
some Rum Balls made by a friend of his mothers.
They were like cookies rolled up into donut hole
sized balls. Though I don't know how she managed 
it, each ball was roughly like drinking an 
equivalent amount of alcohol; two or three balls
and you were flying. 

That pretty much shot down the idea that alcohol
cooks off. 

Confused in Minnesota.

Steve/bboyminn