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Cornflower book group

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  • Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

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yvonne

The cake looks better than the book sounds, that's for sure. Your followers certainly give it mixed reviews, so it is probably not one I shall be rushing to buy.
The cake on the other hand looks delic. you can send that over any time you want!!!

m

That sent me straight to the cupboard to see if I've got enough fruit! We always had them for Hallowe'en, with the slicing rigged so that as a child I always got the wedding ring.

Nancy

"I've used this recipe from Darina Allen (scroll down a bit) and as instructed soaked the fruit in the tea overnight."

You can also soak fruit in your favorite alcoholic beverage overnight. I made a 'rum-raisin' ice cream pie once - only once, after the first one I dispensed with the pie shell and just served 'rum-raisin' ice cream. I put marks around rum-raisin because that's not quite what it was - I crumbled up a box of dried mincemeat and soaked it in a couple(?) of tablespoons of rum overnight. The next day, that is spooned into softened vanilla ice cream in a big bowl - then, put into whatever container is preferable, and refreeze.

I think rum- or whiskey-soaked fruit would be great in that cake of yours.

Cornflower

You are right, Nancy, though the volume of liquid specified in the recipe (7.5 fl. oz. for one cake) might have to be reduced!

Barbara MacLeod

I think your choice of this particular cake was very apt but for a second, additional, reason. I recognised the recipe, but not the name, as being a fruit cake recipe that a lady who worked for many years at Dundonnell Hotel in Wester Ross gave me some years ago. The feature of it, she said, was that it was butterless. During and after the two world wars this was something they could serve when ingredients were hard to get.

Janet

I have a recipe for Barm Brack, taken from The Cookery year , published by Readers' Digest in 1973 which includes half a pint of Irish whiskey together with a pint of tea as an alternative to a pint and a half of tea as the mixture for soaking the 2 pounds of dried fruit in. For my teenage sons teas, I only ever used the all-tea version.

Cornflower

Good point, Barbara.

Cornflower

I suppose the tea would dilute the whiskey well enough, but half a pint still sounds quite a lot! Thankyou for that, Janet.

Barbara

I'm sorry, I'm oh so sorry but that fruit cake just looks awful. I am not a fruitcake fan and I am sorry.
Barbara

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Please note

  • Sidebar book cover thumbnail pictures are affiliate links to Amazon, and the storefront links to Blackwell's and The Book Depository are also affiliated; should you purchase a book directly through those links, I will receive a small commission. Older posts may also contain affiliate links to one of those bookshops. I am not paid to produce content and all opinions are my own.

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