Rum Balls And Fruit cakes

[Mrs. Lee Storm]

[bboyminn]:
| 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.

[Lee]:
<LOL>  Those things are candied dried cherries and stuff, and not everyone
likes them.  So, the trick is to find or make a fruit cake with more natural
fruit and nuts, leaving out the candied fruit.

[bboyminn]:
| 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. 

[Lee]:
It's possible the balls were rolled or soaked in rum after the cooking.  One
little cafe I used to go to had rum balls and Baba Au Rum which would be
soaked in rum before serving.  Note to self: Do Not Eat While On Duty. :-)

Cheers,

Lee :-)