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What's For Breakfast...

Messages
17,190
Location
New York City
Annnnd she corrected me again and said it's 2 T rum every week. I don't see the diff between that and 1/4 cup every other week or 3. Moms....

We've never been that exacting, we go with the "rule:" pour rum or whiskey over cake about once a week until you've "given it a good soak." There's no measuring, just feel. Then wrap in cheese cloth and wait for another week to go by to give it its next booze bath.
 

swanson_eyes

Practically Family
Messages
827
Location
Wisconsin
Me, too. And I thought I was picky about stuff. I guess cooking is the one thing I'm not so exacting about, and Mom is. It drives her nuts when she wants my recipe for something and I can't remember how much of this or that I put in.
 
Messages
12,005
Location
Southern California
We've never been that exacting, we go with the "rule:" pour rum or whiskey over cake about once a week until you've "given it a good soak." There's no measuring, just feel. Then wrap in cheese cloth and wait for another week to go by to give it its next booze bath.
Pour it over the cake??? Hell, one of my wife's aunts used to make Rum Cake, and she'd just put the rum in the cake. Sometimes she'd use so much that it would saturate the bottom 1/2" to 1" of the cake and seep out onto the plate. Funny thing is, I don't know what she did but you couldn't taste the rum when you ate the cake regardless of how much she used. But when someone who was sensitive to alcohol ate two or three pieces and then stood up...well, let's just say more often than not they made it to the floor rather than back into their chair. :p

Me, too. And I thought I was picky about stuff. I guess cooking is the one thing I'm not so exacting about, and Mom is. It drives her nuts when she wants my recipe for something and I can't remember how much of this or that I put in.
My mother-in-law cooked that way. "A pinch of this, a pinch of that..." My wife wanted to write down some of her mother's recipes before she passed away, and the two of them spent hours converting "pinches" and "about that much" into some sort of actual measurements. :D
 

swanson_eyes

Practically Family
Messages
827
Location
Wisconsin
Pour it over the cake??? Hell, one of my wife's aunts used to make Rum Cake, and she'd just put the rum in the cake.
Yes, for rum cake you do. You use rum as the liquid, put rum glaze on top, and serve immediately. But for fruitcake you soak in plain rum for a few weeks. It has to be put away to set the flavors.
 
Messages
12,005
Location
Southern California
Yes, for rum cake you do. You use rum as the liquid, put rum glaze on top, and serve immediately. But for fruitcake you soak in plain rum for a few weeks. It has to be put away to set the flavors.
Thank you for explaining; I've never had fruitcake prepared that way.

Those sure would have come in handy here three decades ago.
 
Messages
17,190
Location
New York City
This morning started out with black coffee and a cinnamon roll, then some bratwursts and kraut with mashed potatoes.

My dad would say you ate your meal backwards - he was a savory first, sweet as the closer kinda guy. I'm not particular, I, too, eat in the order I feel at the moment.
 

Jim Green

New in Town
Messages
17
I'm so sorry--meant to post last night and forgot.

SE's mom's fruitcake (adapted from Grandma's recipe, which did not have alcohol--thanks, Mom!)

1/2 cup undiluted orange-pineapple juice concentrate
1/2 cup golden raisins
Extracts: 1/2 tsp coconut, 1/2 tsp rum (optional), 1/2 tsp vanilla

4 eggs
1 1/4 cup light brown sugar
1 1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

Fruits, the $$$$ part: 1/2 cup flaked coconut, 2 8-oz containers glacee cherries (red and green), 3 8-oz containers glacee pineapple

Nuts: 1 cup raw pecan halves, 3/4 cup raw brazil nuts (whole), 1 cup macadamia nuts with salt removed by rinsing and patting dry

white rum

Method:
Preheat oven to 350 F. Grease and flour either 2 large loaf pans or 6 mini ones.
Reserve 1/2 cup of the pecans & 1/2 cup of the cherries. Mix juice concentrate with extracts and soak raisins in mixture while preparing batter.
Beat eggs and then beat in sugar well. Sir in dry ingredients. Add raisins and juice mixture and stir to complete batter. Fold in fruits and nuts. Fill pans and decorate tops with reserved pecans and cherries.
Bake 1 hour. Turn oven off but leave cakes in 1/2 hour. Take out and allow to cool completely. Pour 1/4 cup white rum over both cakes and cover each with foil. Place each in a gallon-sized plastic bag in the refrigerator. Store for 5 weeks, adding more rum a couple of times if you like.

To serve: cut thin slices and try not to eat the whole thing. Yeah, just try.
Thank you

Sent from my HTC Desire 626s using Tapatalk
 
Messages
17,190
Location
New York City
A slice of cold pizza left over from last night and the last starting-to-get-a-bit-dry sticky bun (from a local farmers market that I swear must be made by a family member in the farmer's kitchen as there is really variability in the result - some weeks a lot of raisons, some less, sometimes more icing, sometimes less, the shape varies, etc. but they are the second best sticky buns I have ever had). Might not sound great, but for this morning, it was a perfect breakfast.
 
Messages
13,669
Location
down south
Got the day started with 3 cups of black coffee and a Hershey bar, followed shortly by a plateful of homemade cheese enchiladas with a couple of fried eggs on top and an ice cold Heineken.
Happy Saturday everybody!

Sent from my XT1030 using Tapatalk
 
Messages
17,190
Location
New York City
Got the day started with 3 cups of black coffee and a Hershey bar, followed shortly by a plateful of homemade cheese enchiladas with a couple of fried eggs on top and an ice cold Heineken.
Happy Saturday everybody!

Sent from my XT1030 using Tapatalk

A man after my own heart. I particularly like the Hershey bar "appetizer."
 

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