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Monday, December 15, 2014

Tipsy fruits!

After searching for weeks for the perfect traditional fruitcake recipe, I ended up feeling overwhelmed with all the possible variations in methods and ingredients.  Since no one recipe seemed just right, I finally decided to wing it and come up with my own version, with a little help from my vintage (40's and 50's era) cookbooks. I don't know yet how it's all going to pan out (pan out! ha!) but I've got about 6 pounds of good quality dried fruits and nuts marinating in brandy. I'll be baking the cakes tomorrow, and I sure hope they're not failures. If they are, they'll be expensive failures.

Soaking up the holiday spirit!

The dried fruits and nuts I chose:

Tart cherries, golden raisins, cranberries, apricots, dates, pineapple, candied lemon peel, figs, pecans, and walnuts.

2 comments:

  1. Yum, that looks sooo good on its own! If you've got any to spare or left over, I'd be mighty tempted to make a parfait or sundae (or British whipped cream "fool" even) with it.

    Mmmm, Christmas flavours! :)

    Happy baking!
    ♥ Jessica

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  2. Lady Magnon always used to use the original Guinness Cake recipe, but has recently used Delia Smith's recipe. Many people swear by Delia, so maybe next year....

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