Quote:
Originally Posted by Aliantha
I don't think making a rich dark fruitcake is all that difficult. It is expensive though with most recipes calling for somewhere between 6 and 12 eggs along with 2 to 3 lbs (yes I said pounds. That's how old my recipe is.) of brandy or rum soaked fruit. I think that's why it's a special treat for Christmas. There's no way I could justify making more than one per year.
I usually let the fruit soak for a couple of weeks, so I wont actually be making it till the middle of November, then it's got to sit for a couple more weeks before I put the heavy icing on it, so that'll take me to the begining of December, which means I'm right on target with my Christmas preparations.  |
Would you post the recipe?