North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

We have been making an unusual type of unbaked fruitcake for many years.  It
combines all sorts of dried fruits and nuts, butter, bread crumbs, graham
cracker crumbs, and a few other ingredients I don't recall at the moment. 
Everything is ground in a hand meat grinder, mixed well, allowed to set at
room temperature overnight, then packed into pans lined with waxed paper. 
The result is a unique confection, to say the least and will keep for more
than a year in the refrigerator.  It's usually best if made a month or so
before Christmas to give the flavors time to meld.

----------
>From: jhecksel@voyager.net
>To: "nafex@egroups.com" <nafex@egroups.com>
>Subject: [nafex] Fruitcake, the gift that keeps being given (back)
>Date: Sun, Dec 17, 2000, 10:00 AM
>

>Hi all:
>
>You have never let me down.  
>
>Does anybody have a good recipe for fruitcake?  I took a shot using a
>recipe from a well-known cookbook.  The fruit settled out of the cake
>part, so it is a layered dessert.  Not bad, but not what I wanted.
>
>I am looking for a fruitcake that does not have those plastic-candied
>fruit.  I want a recipe with dried cherries, dates,
>raisins.....wholesome stuff like that.
>-- 
>
>                                                   -Joe Hecksel
>                                                    Eaton Rapids,
>Michigan
>                                                    32F & 8 more inches
>of 
>                                                    Glop on the ground
>
>
>It is much easier to believe that saturated fat is evil when the
>temperature is above 70F (+20C)
>
>
>
>
>

-------------------------- eGroups Sponsor -------------------------~-~>
eGroups eLerts
It's Easy. It's Fun. Best of All, it's Free!
http://click.egroups.com/1/9698/0/_/423498/_/977066468/
---------------------------------------------------------------------_->