Well, it's official. I don't like booze in my *previously perfect* fruit cake.

M

marilynfl

Moderator
I tried this traditional dessert for the first time this summer, following Richard's recipe (I think it was the white one) and using only cherries, pineapples and a variety of nuts.

Happily, it's filled with stuff I like and none of the stuff I don't.

I made 6 mini pan-fulls and sampling it a few hours later, found that I LOVED fruitcake! Who knew? This certainly didn't taste like the brick-shaped stuff from the store. The neighbor loved it and blew through two cakes in two days. The library loved it.

Assuming it could only get better, I boozed up the remaining two mini-cakes and then made a second batch in July, covering those in cheesecloth and cognac as well.

Well, I just sampled the June batch. And sadly, it falls into the same culinary category as rum balls, liquor-filled candies and Irish Coffee: too boozy for my personal taste, both on my tongue and the smell.

So I'll be making my next batch booze-free and enjoy it tout de suite.

On the positive side, the booze compresses the cake so that it slices beautifully. And--should the need ever arise--I'm fairly certain I could strike a match to a slice and use it as a starter for my fireplace.

 
I used pineapple juice in a tropical fruit cake (more)

It was lovely and helped the flavors mature without the "boozy" taste.

 
Be sure to keep it refrigerated. The worst food poisoning I ever got was from

Pineapple upside down cake and the doctor told me it breeds bacteria quickly when left in a warm environment

 
Oh, but do factor in the sweetness!! Maybe it is the harshness of alcohol in

something like brandy and cognac as opposed to something like limoncello or a sweet liqueur that might cut some of that sharp flavor.

I wonder if you could flambe the fruitcake you have done with the brandy?

 
Pineapple juice (more)

I used canned pineapple juice.
Not the syrup from a can of pineapple, but might have subbed the unsweetened juice from a can of pineapple.
Fresh pineapple and juice is too acidic.
You want the syrup to be the consistency of the brandy, etc..
And yes, keep the cakes refrigerated if using pineapple juice, especially fresh.
I used candied tropical fruit (mango, papaya and pineapple and a white batter.

 
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