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Richard or other Fruit Cake Mavens: Do I need to constantly baste my fruitcakes with booze?

Veteran Member
15449 posts
Joined: Dec 12, 2005


Posted to Thread #29849 at 12:05 pm on Sep 9, 2017

I made two batches: one in June and another in July; baptized them in a blend of brandy and B&B, then wrapped in Saran, then sealed in Tupperware.

I'm actually not that fond of boozy tastes so I'd "prefer" not to keep dousing it. But I also don't want to ruin a delicious and not inexpensive dessert by having it go moldy if I don't add more alcohol when I'm supposed to.

Advise is needed!

PS: This is assuming I still have a house left to go back to.

Jesus saves. Buddha recycles.

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