This thread is going nowhere.

Quoting skipnet50:

Quote:
Your comment is an example of your fine upbringing, richie? I think not. Skip

You ought to be very careful who you insult personally, you might bite off more than you can chew

Quoting skipnet50:

Quote:
Same to you, richie. At least i don't try to hide behind any walls.

Skip

Is that a reference to me blocking your PM's? or my complaint to Ken and Gerri?

Quoting Kathy:

Quote:
What we need about now is a recipe for fruit cake. 

I think I'll just stick to the other site now Kathy, pass the recipe over there if you have one for a xmas pudding

So it's your contention that if one person gets into shouting matches with (almost) everybody else, the one person is innocent and all the others are guilty? Everybody picks on you without any provocation, yet manages to get along with pretty much everybody else?

Don't you realize how absurd that defense sounds?

Quoting Katatonia:

Quote:
Quoting Kathy:

Quote:
What we need about now is a recipe for fruit cake. 

I second that, and one that doesn't look and taste terrible.

I didn't know they came that way.

Free Range Fruitcake Recipe courtesy Alton Brown

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.


  Recipe Summary
Difficulty: Easy
Yield: 10 slices

Episode#: EA1B01
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

You remove the packaging? That's actually good. I just jam the whole thing down and let my body reject anything dangerous!