Place all the fruit and rum into a large mixing bowl. Cover with plastic and leave overnight. Pre-heat oven to 150 C. Line two 18cm cake tins with baking paper. Add coconut to the fruit mixture and ...

The key to making a good fruitcake is not to make a fruitcake. Forget about that syrupy-sweet, hard-as-a-brick loaf studded with colors that don’t even exist in nature. Instead, start with a ...

“My grandmother, Jane Marie Lengel, was a wonderful cook who grew up on the Eastern Plains of Colorado and lived out her years at her and my grandfather’s retirement farm south of Greeley,” says ...

Classic cake-making calls for eggs, flour, butter and sugar. But some bakers are juicing up the flavor by throwing liquor into the mix. Or, as Terry Lee Stone, co-author of the recently published ...

Right now, 30 pounds of dried fruit is soaking in Yadira Stamp’s kitchen. In liquor. In fact, it has been soaking for two years, waiting until it makes its way into some of the 130 fruitcakes the ...

Prepare fruit; place in a bowl with peel, pineapple and rum; soak overnight. In another bowl, cream butter and sugar. Add Beaten eggs gradually, mix well. Then add fruit with nuts, orange rind and ...