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[Comments] (4) : Is it a good idea to make one of those English Christmas fruitcakes? They look really good, but they also look like they might explode at any minute.

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Posted by Nick Moffitt at Wed Nov 09 2005 02:44

I dunno, you made non-alcoholic non-caffeinated tiramisu. I'm not sure I could trust you with a fruitcake recipe unless you promised to use all the rum you could possibly afford.

Posted by Kevan at Thu Nov 10 2005 05:39

Do you mean the Christmas puddings you cover with brandy and set fire to, if you're talking about explosions? Yes, it's a good idea, if so, although I'm afraid I can't offer any insider knowledge about making them.

Posted by Leonard at Thu Nov 10 2005 13:45

I'm interested in making the puddings as well, but at the moment I was thinking of the cakes, which I've never seen. My mother made a flammable pudding last year for Christmas, and I also had some at an Australian Christmas party in July. But the cakes are a mystery, and I tend to think that anything mysterious is bound to explode.

Posted by Nutella at Thu Nov 10 2005 19:32

Au contraire! Traditional English fruitcake is so dense that it is more likely to collapse in a black hole-like manner rather than exploding. It is actually a little late to start working on the cake as the fruit has to be soaked in spirits for months beforehand. If you do go ahead don't forget that the baked cake (which should have the texture, weight and consistency of bitumen) has then to be covered with a thick layer of marizpan (*yellow* marzipan) and then with sugar icing. The icing has to be the kind that sets like a rock and requires chisels to penetrate it. Any kind of soft icing has no place with true Christmas cake. If you achieve all of these aims you are allowed to consume it with a glass of whisky and (optionally) a slice of cheese.

The msysterious thing about such cakes is that they can be kept for months with no preservatives. I wonder why.


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