-DEADLY SUSHI-
Washing Up
Awwww Wasabi..... I didnt think it was funny. Heck youre a woman. You cant be a fruit cake. But if you were I would eat you!
LEFSElover said:I read this fruitcake subject yesterday but the mere thought of the concoction made my stomach churn so couldn't answer at the time
One year I made some. I did a huge batch and then put it in either loaf pans of normal size or the little tiny loaf pans. I bought so much fruit and gum drops and candy like skor bars or heath bars and nuts that I thought it must be the biggest paperweight ever. It was tremendously good. VERY moist. Must have had 6 sticks of butter in there. Very full of good vibrations (if you know what I mean ) and ever so tasty. Problem was, I really am not a sure a soul I gave them to appreciated them. A lot of work, a truckload of money and tons of effort into something that I think fell flat (on the poor unsuspecting person's foot probably )
I thought it was terrific. I generally like them, a slice at a time, and not very often.
kansasgirl said:So here is another question - how long do they keep if stored properly? I made some of Emeril's Creole Fruitcakes (very good I might add - no plastic fruit and lots of BOOZE!) for Christmas of 2000. I very carefully doctored them with booze for about two weeks and they were wonderful. I read somewhere that you could roll them in powdered sugar, and then store them for years in a metal tin. So I did.
I have four mini loaves that have remained tucked up in the lowest part of my fridge all this time. I have checked on them several times over the years and there is not one hint of mold, they still smell good, and the booze soaked cheesecloth that is wrapped around them is still slightly damp. Are they safe to eat? Should I risk it? Any comments and thoughts?
choclatechef said:kansasgirl said:So here is another question - how long do they keep if stored properly? I made some of Emeril's Creole Fruitcakes (very good I might add - no plastic fruit and lots of BOOZE!) for Christmas of 2000. I very carefully doctored them with booze for about two weeks and they were wonderful. I read somewhere that you could roll them in powdered sugar, and then store them for years in a metal tin. So I did.
I have four mini loaves that have remained tucked up in the lowest part of my fridge all this time. I have checked on them several times over the years and there is not one hint of mold, they still smell good, and the booze soaked cheesecloth that is wrapped around them is still slightly damp. Are they safe to eat? Should I risk it? Any comments and thoughts?
kansasgirl. Alcohol is a great preservative, I would think the cakes are very much safe. Be careful and only taste a bit. Then try a little more the next day, and so on.