Ok, last one, I promise! I couldn’t pass up this fruitcake recipe that calls for oatmeal. All the variations on fruitcake may be why they have such a bad reputation now – seems like everyone was trying to differentiate themselves with a new twist on fruitcake. I have only really had the type my great-grandmother … Continue reading
This recipe calls for Angelica, an ingredient I had never heard of before this. So what is Angelica? As it turns out, it’s somewhat like celery. Sounds weird, right?! I read it described as a combination of flavors from celery, anise and juniper. Apparently, this is much more well known in Europe as that’s where … Continue reading
There are so very many recipes for fruitcake, I can’t get them all posted before Christmas! But that doesn’t mean you can’t continue to enjoy it through the year. In some areas, fruitcake and puddings are enjoyed between Christmas and Easter, and the traditional wedding cake in England was fruitcake, no matter the time of … Continue reading
Any recipe that includes the word “magic” always makes me a bit nervous. Is this going to be one of those really difficult recipes that takes years to master just for a fancy reveal? No idea. I haven’t made this, but it appears to be a fruitcake/mince meat cake of some type. Magic Fruit Surprise … Continue reading
I do love fruit cake, myself. I know it has a bad rep, but give it a try sometime. You might find you like it. Jewel Toned Fruitcake 2 cups dried apricots (8 oz) 2 cups pitted dates (8 oz) 1 cup drained red & green maraschino cherries 1 1/2 cup Brazil nuts (3/4 lb) … Continue reading
Gram's Recipe Box 