I loved my grandmother's fruitcake and I think I like some from a bakery in Texas, Corsicana I think. I've never had fruitcake with alcohol though.
It's my new bedtime, so I'm off.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I loved my grandmother's fruitcake and I think I like some from a bakery in Texas, Corsicana I think. I've never had fruitcake with alcohol though.
It's my new bedtime, so I'm off.
I liked ita's mother's fruitcake, but it didn't like me.
A really good fruitcake is like Anne's. Moist and crumbly, more fruit than cake and booze soaked but not overwhelmingly booze flavored. My mother's was like that, sigh. I've never tried making fruitcake for fear it would be one of those inedible dry blocks mentioned upthread. Ugh.
I think I like some from a bakery in Texas, Corsicana I think.
That's the place I linked to, above.
Hey Sail - have you ever tried the fruitcakes at Nature's Bakery? I worked there for a year, and we ended up with a whole bunck of extra fruitcakes. They were so nummy! i think I had a fruitcake every couple of days for a month or so....
No, I may have to search them out, though, if they're that good. The real problem is finding the good ones. References help!
eta: Oooh, they're part of the Willy St. Co-op. Next time I'm over at my dad's I'll swing by and check it out.
The frozen top tier of my wedding cake was good the next year. 'Course, still being silly and going "Gosh, we're married! We're having an anniversary, just like grown-ups!" might have had something to do with it.
I'm so glad that the fruitcakes were appreciated! I've only been making them for a few years, but they're already an important part of my Christmas.
ita will be glad to know that the rum in said fruitcake must be Goslings. None other will do.
Jimmy Smits isn't goodlooking.
He is damned hot, though. I wonder how he does that.
It's the Malkovich factor.
I think I've mentioned before-- I'm baking my grandmother's recipe. Her tradition was to age it for a year, adding 1/4 cup of brandy to the cake every month.