17 hours ago, David Ross said:Ok, I know, is August really the time to talk fruitcake? For those of us who follow this topic, I think it is. I've gotten behind in recent years and don't have a fruitcake waiting in the wings for this holiday season. I prefer to have one about five years old ready to cut into for the holidays. But I am going back to a traditional recipe for the upcoming holiday season and will get going on it in the next couple of weeks so it has a little time to soak in the brandy cloth before Christmas. I'll be doing it with venison this year based on an old recipe from Oregon, similar to what my Grandmother would have made. Anyone out there already planning for getting going on a fruitcake?
The fruitcake of my life was gifted from a new bride from Georgia. It was a white fruitcake, young and fresh. Not at all boozy. Just a ton of excellent fruit and mega ton of pecans. I begged for and was given the family recipe but confess that my efforts never challenged hers.
