Further fruitcake fun

Making the one fruitcake a few days ago just wasn't enough for me, and I did have a bunch of the candied fruit bits left to use, so wotthehell? I wanted to try a recipe on one of the containers for a fruitcake that's really a fruitcake: there's a ton of fruit and nuts with a lot of eggs and just enough flour to glue everything together. I actually didn't have enough fruit to do this (it calls for about 6 pounds of fruit and nuts), so I looked for more fruitcake bits at Safeway and found them at about half the price I'd paid for them before. Oh, well... I bought four pounds of fruitcake mix and I had almost everything I needed except for bourbon to soak the fruit and nut mixture in.

I made it to the liquor store Thursday and bought a fifth of cheap bourbon ($6.45, good for cooking or swilling) and a fifth of cheap rum (not much more expensive and with the same level of, erm, quality) so the Babe can make a rum cake. I threw all the fruit and nuts into my biggest porcelain mixing bowl, sloshed it with the bourbon, and then covered it with plastic wrap and set it aside to cure. I'll be mixing the remainder of the ingredients at some point soon to finish the process, but the biggest problem is that you bake everything at 250 degrees for 3-1/2 hours and I don't foresee a 3-1/2 hour window of time until Saturday afternoon at least.

I sloshed a little more brandy on the fruitcake in the refrigerator and wrapped it back up. It's doing very nicely. I'm looking forward to it. :)

Further fruitcake fun