Operation Fruitcake 1066

On Sun 11 Dec 2005 12:05:17a, Thus Spake Zarathustra, or was it Damsel in dis Dress?

What can I say? I'm just a big fruit, er, nut! Actually, I had 4 recipes from friends whom I trust to bake excellent fruitcakes. The 6th was a

I'm not convinced that I'd like those pans. I can't imagine the shape remaining stable when full.

I prep the pans the day before. I smear Crisco liberally over the entire pan interior, then line with virgin brown grocery bags cut to fit. Finally, I smear Crisco liberally over the brown paper. Works like a charm. I tried using parchment once, but it was a disaster. Too fragile.

I bake the cakes in a very slow oven of 275¡ F. with a 9 x 13 pan of boiling water on the rack below. The large cakes like a tube pan bake for about 3 hours. The first two hours the pans are covered lightly with foil. Foil then removed, then continue baking for a half hour. Pan of water removed and continue baking for another half hour or until the top begins to dry slightly. Out of the oven they get liberally splashed with a rum-brandy mix, then cooled for about 45 minutes. Removed from pan and continue cooling on rack, brushing with more of the rum-brandy. When cold I wrap in booze-soaked muslin, then in plastic wrap, then in foil.

-- Wayne Boatwright *À*

A chicken in every pot is a *LOT* of chicken!