Favorite fruitcakes was [Sca-cooks] Flying Haggis

[Elaine Koogler]

And the panetonne is very good dipped in an egg mixture and served much as you
would French Toast!!

Kiri

Terry Decker wrote:

> "Pano d'oro," AKA pandoro, the golden cake-like fruit bread from Verona.
> The earliest known recipe is (IIRC) 18th Century, but it is speculated that
> the bread originally appeared in the Late Middle Ages.  Lovely stuff.
>
> Also lovely are panettone and panforte.  Panettone is more bread-like, while
> panforte is mostly fruit in a matrix of honey and flour.
>
> And then there are the stollens, the German fruit breads.
>
> None of them resembles the commercial flying fruit cake.
>
> Bear
>
> >since you asked about our favorite fruit cake....
> >
> >I detest the stuff. Something about those green cherry
> things....*shudder*....
> >
> >there's an awesome recipe, though for "pano d'oro" in a Saveur magazine a
> >few years ago. Its very light and uses dried apricots, peaches, golden
> >raisens, lemon and orange peel, etc. most yummy, and most unfruitcake like
> :).
> >
> >--Anne-Marie
>
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