Comments on: Fruitcake? http://www.nosheteria.com/2009/12/fruitcake/ haute cuisine for the masses Fri, 03 Feb 2012 23:41:25 -0600 http://wordpress.org/?v=2.9.2 hourly 1 By: Elizabeth Isenberg http://www.nosheteria.com/2009/12/fruitcake/comment-page-1/#comment-802 Elizabeth Isenberg Thu, 11 Nov 2010 17:15:08 +0000 http://www.nosheteria.com/wordpress2/2009/12/fruitcake/#comment-802 my family is of German origin and we have cooked a similar fruitcake for many generations. Sometimes with eggs if you had them but always with pork. To do this receipte or any other like it, proud, you absolutely must realize that it will take at least a month. the fruitecake should be made with coffee and sausage and baked in a very slow over 225 with a pan of hot water under the baking pans. When done a liquor, anything almost at hand, should be liberally brushed over the cakes. They should then be sealed and stored for a month, basting them occasionally with additional liquor. This is delicious and the cake allowed the cook to use what she had at hand. Got eggs? use them, any kind of fruit or nuts would do, the addition of apple sause or a touch of maple sugar or sorgum is not unusally since these items we collected about the same time of year as the fruitcakes are made. It takes a month to make a good fruit cake. The best part is, you can put almost anything you like into the batter and it will still be good. I am off to my kitchen to make my sausage cakes in time for the Holiday Season. Addendum; Another favorite is Buckwheat pancakes, yeast raised with a started batter saved for the next morning. We covered these pancakes with something called Lahm (not sure of the spelling as I have never seen it written) It is browned sausage with a tiny bit of milk or cream and lots of strong coffee. It is very watery and may be a n aquired taste but if you ever do acquire the tastes you yearn for a breakfast of this when the first fronts come. my family is of German origin and we have cooked a similar fruitcake for many generations. Sometimes with eggs if you had them but always with pork. To do this receipte or any other like it, proud, you absolutely must realize that it will take at least a month. the fruitecake should be made with coffee and sausage and baked in a very slow over 225 with a pan of hot water under the baking pans. When done a liquor, anything almost at hand, should be liberally brushed over the cakes. They should then be sealed and stored for a month, basting them occasionally with additional liquor. This is delicious and the cake allowed the cook to use what she had at hand. Got eggs? use them, any kind of fruit or nuts would do, the addition of apple sause or a touch of maple sugar or sorgum is not unusally since these items we collected about the same time of year as the fruitcakes are made. It takes a month to make a good fruit cake. The best part is, you can put almost anything you like into the batter and it will still be good. I am off to my kitchen to make my sausage cakes in time for the Holiday Season.

Addendum; Another favorite is Buckwheat pancakes, yeast raised with a started batter saved for the next morning. We covered these pancakes with something called
Lahm (not sure of the spelling as I have never seen it written) It is browned sausage with a tiny bit of milk or cream and lots of strong coffee. It is very watery and may be a n aquired taste but if you ever do acquire the tastes you yearn for a breakfast of this when the first fronts come.

]]> By: Sarah http://www.nosheteria.com/2009/12/fruitcake/comment-page-1/#comment-759 Sarah Sat, 24 Jul 2010 13:34:38 +0000 http://www.nosheteria.com/wordpress2/2009/12/fruitcake/#comment-759 Okay, I'm going to be honest here. You have balls. I would never, ever try that. No way. I think I would cry putting it into my mouth. Lol. Brave souls! It's people like you that keep the human race going. :D Okay, I’m going to be honest here. You have balls. I would never, ever try that. No way. I think I would cry putting it into my mouth. Lol. Brave souls! It’s people like you that keep the human race going. :D

]]> By: Emily http://www.nosheteria.com/2009/12/fruitcake/comment-page-1/#comment-171 Emily Sun, 27 Dec 2009 04:28:14 +0000 http://www.nosheteria.com/wordpress2/2009/12/fruitcake/#comment-171 Well, I guess the idea of sausage meat in cake has a kind of similarity with the English tradition of mincemeat pies - the early recipes for them called for lean ground meat with dried fruits, alcohol and spices, and over time the meat has been left out in favour of fruit-only mixtures. I think you're right, though, the gumdrops seem to be a worse idea than the meat! Well, I guess the idea of sausage meat in cake has a kind of similarity with the English tradition of mincemeat pies – the early recipes for them called for lean ground meat with dried fruits, alcohol and spices, and over time the meat has been left out in favour of fruit-only mixtures. I think you're right, though, the gumdrops seem to be a worse idea than the meat!

]]> By: Anonymous http://www.nosheteria.com/2009/12/fruitcake/comment-page-1/#comment-170 Anonymous Sun, 20 Dec 2009 07:16:16 +0000 http://www.nosheteria.com/wordpress2/2009/12/fruitcake/#comment-170 Sausage cake? Eww.<br /><br />BTW< loved your book. Will you be writing another one soon? Sausage cake? Eww.

BTW< loved your book. Will you be writing another one soon?

]]> By: Pearl http://www.nosheteria.com/2009/12/fruitcake/comment-page-1/#comment-169 Pearl Tue, 15 Dec 2009 13:19:16 +0000 http://www.nosheteria.com/wordpress2/2009/12/fruitcake/#comment-169 you cooked it so we didn't have to. you cooked it so we didn't have to.

]]> By: Mari http://www.nosheteria.com/2009/12/fruitcake/comment-page-1/#comment-168 Mari Tue, 15 Dec 2009 11:30:54 +0000 http://www.nosheteria.com/wordpress2/2009/12/fruitcake/#comment-168 You are a brave soul indeed, and well done for sharing with us your adventure. You are a brave soul indeed, and well done for sharing with us your adventure.

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