fruitcake booze

rox formerly rmg said:

I know a fruitcake will take brandy or rum. I just discovered I have about
1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I stretch
rum with brandy or is that just disgusting? I know they're featured together
in some hot holiday punches but I have found no fruitcake recipe which says
its ok to use both. Thanks for your thoughts.

rox

Brandy, rum, or bourbon works, or you can mix 'em. Or use the 1/2 cup
of rum that you have, and baste with more rum in a few days when you get
some more.

Bob

On Sat 26 Nov 2005 06:18:41p, Thus Spake Zarathustra, or was it rox
formerly rmg?

Quoted message said:

I know a fruitcake will take brandy or rum. I just discovered I have
about 1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can
I stretch rum with brandy or is that just disgusting? I know they're
featured together in some hot holiday punches but I have found no
fruitcake recipe which says its ok to use both. Thanks for your
thoughts.

rox

I always use *both* brandy and rum in and on my fruitcakes. I like the
combined flavors.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

rox formerly rmg said:

I know a fruitcake will take brandy or rum. I just discovered I have about
1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I stretch
rum with brandy or is that just disgusting? I know they're featured together
in some hot holiday punches but I have found no fruitcake recipe which says
its ok to use both. Thanks for your thoughts.

A lot depends on the type of rum, dark rums are typically 'rummier'.
Make the cake, use what rum you have and you can always add more rum
later. Of course you can drink the rum and screw the cake... fruit
cakes are generally pretty awful and rarely eaten... just a waste of
good booze and other costly ingredients.

Sheldon Canejuice

Wayne Boatwright said:

Thus Spake Zarathustra said:

I know a fruitcake will take brandy or rum. I just discovered I have
about 1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can
I stretch rum with brandy or is that just disgusting? I know they're
featured together in some hot holiday punches but I have found no
fruitcake recipe which says its ok to use both. Thanks for your
thoughts.

rox

I always use *both* brandy and rum in and on my fruitcakes. I like the
combined flavors.

Once I was stuck with nothing to use but peach schnapps. It produced a
nice flavor and the result was very popular among my friends and family.

<I do *so* have taste>

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

rox formerly rmg said:

I know a fruitcake will take brandy or rum. I just discovered I have

about

Quoted message said:

Quoted message said:

1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I

stretch

Quoted message said:

Quoted message said:

rum with brandy or is that just disgusting? I know they're featured

together

Quoted message said:

Quoted message said:

in some hot holiday punches but I have found no fruitcake recipe which

says

Quoted message said:

Quoted message said:

its ok to use both. Thanks for your thoughts.

A lot depends on the type of rum, dark rums are typically 'rummier'.
Make the cake, use what rum you have and you can always add more rum
later. Of course you can drink the rum and screw the cake... fruit
cakes are generally pretty awful and rarely eaten... just a waste of
good booze and other costly ingredients.

Hah! I used dark rum and Maker's Mark. So there.

My family loves 'em. I just use raisins, currants, golden raisins, dried
apricots, candied orange peel, and this time I threw in a little dried
pineapple. As fruitcakes go it's a boozy breakfast treat. cheers

rox formerly rmg said:

I know a fruitcake will take brandy or rum. I just discovered I have
about
1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I
stretch
rum with brandy or is that just disgusting? I know they're featured
together
in some hot holiday punches but I have found no fruitcake recipe which
says
its ok to use both. Thanks for your thoughts.

rox

If its a good American brandy or fine French Cognac and a real rum (as
opposed to grain alcohol and caramel colouring) i see no reason why
not, i have a dark fruitcake recipe that calls for 1/4 cup each of
brandy, madeira & port as well as 1 tbs. of creme de Noyaux liquor, an
almond flavoured liquor made from peach and apricot kernels.

Eggnog traditionally has both rum and brandy in it and some where i have
a recipe for an eggnog cake.
---
JL

In article <[email hidden]>,

rox formerly rmg said:

I know a fruitcake will take brandy or rum. I just discovered I have about
1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I stretch
rum with brandy or is that just disgusting? I know they're featured together
in some hot holiday punches but I have found no fruitcake recipe which says
its ok to use both. Thanks for your thoughts.

rox

That sounds fabulous actually. :-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"rox formerly rmg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know a fruitcake will take brandy or rum. I just discovered I have about
1/2 cup rum as opposed to the 3/4 for which the recipe calls. Can I

stretch

Quoted message said:

rum with brandy or is that just disgusting? I know they're featured

together

Quoted message said:

in some hot holiday punches but I have found no fruitcake recipe which

says

Quoted message said:

its ok to use both. Thanks for your thoughts.

rox

Go for it! The flavours are hardly incompatible, both having a nice smooth
sweetness. Or, as zxcvbob said - use what you have (of whichever you choose)
now and baste with some more when you've bought some, if you wish to avoid
mixing. Personally, I think brandy and rum would make for a delicious
fruitcake, if I could stand heavy fruit cakes at all that is ',;~}~

Shaun aRe not a fan of dried fruit, and especially a disliker of dried fruit
peel - bleuch!