It is.
There’s a certain amount of greater comparative laxity here in the States about regulating some things. For lack of a better term, we call it “freedom”. And obviously it comes at a price.
When the price is bad cake for good cake, it’s too expensive.
I don’t like the sound of freedom. I’m glad we haven’t got anything like that here in the UK. Ugh!
Fortunately we’re not prohibited from making our own.
But the aforementioned is very ubiquitous, I’m afraid.
No, no, Ben. You forgot the quotemarks. But let’s not get political over fruitcake.
Nah. We’ll leave that to the currant affairs forum. It’s their raisin d’etre.
A halvah good suggestion.
Is that the brith you can come up with? Jaffa 'nuther one? Muffin huh? Torte not …
I would not be such a marron as to be the one to have stollen this thread. Meanwhile, please compote yourself.
Hmmm … seven minutes … best tread gingerly …
Well, I hate to say it - you may be winning, M’deira. I could end up the lemon here. Fancy.
I should send youse guys each a copy of my cookbook “How To Serve Your Fellow Man And Other Roadkill Recipes.” Wisconsin has a long tradition of humanistic recipes for Christmas.
SO took a picture on her phone:
My mother’s were made in 9inch loaf pans which made them more conducive for masonry use.
I’ve never been able to find a recipe I would even want to try. I like the concept, a traditional way of making a well preserved fruit filled pound cake, but the recipes usually call for candied fruits I wouldn’t want to eat. Can’t say that my family ever had a fruit cake tradition. Lefse, suet pudding, Krum kaka and a few other standard foods were on our holiday tables.
Oh. That’s interesting. What’s wrong with candied fruits?
Nothing wrong with them, I just don’t care for most candied fruits (at least not the stuff I have seen at the store). I’d probably like something with raisins, date pieces, and walnuts, or ginger, candied orange peel and almonds, but usually the recipes call for neon colored maraschino cherries* and other things that barely count as food. To me it seems like baking a pound cake with gumdrops in it. Look back to page 2 if you are wondering what I am talking about.
So what’s in your cake?
*never understood the need to dye pistachio red either.
Ah. OK. Well, you can pretty much see what’s in my Christmas cake - currants, raisins, sultanas, candied peel. glace cherries, almonds, spices, flour, eggs, Golden Syrup, sugar and booze. I don’t think I’ve missed anything …
I’ve never even heard of pistachio being dyed red. Or dyed at all.
Argh! .. I haven’t tasted Chrissy pud since the sixpence got stuck on the roof of my mouth and mum had to pry it off with a butter-knife!
No, not pud, Mitch! Cake!!!
It’ll be fed from now for the next month with a mixture of brandy and sherry and will have marzipan and icing on it by Christmas. I normally do a - ahem - ‘snow scene’. Tastes good though!
Put any candied citroën in it? We use walnuts instead of almonds, had the boys crack them when they were younger, kept them out of trouble for a few minutes. Dates, we always have dates. I’ll probably buy 10 lbs or so tomorrow to make our’s.