[Sca-cooks] Fruit cakes - gluten free

[Kathleen Roberts]

two words.... Alton Brown.  I love  his fruitcake, gift it often, and the baby bundts usually don't make it home from the office.

Kathleen Roberts

Admissions Advisor

University of New Mexico

-----------------------------------------------------------------------------------------------------------------

"Being Irish, he had an abiding sense of tragedy, which sustained him through pemporary peroids of joy."  W.B. Yeats



"The hand that rocks the ladle rules the world."  Nadia G.

________________________________________
From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Pixel, Goddess and Queen [pixel at hundred-acre-wood.com]
Sent: Monday, December 03, 2012 4:31 PM
To: lilinah at earthlink.net; Cooks within the SCA
Subject: Re: [Sca-cooks] Fruit cakes - gluten free

The bakery recipe (IOW, the recipe my grandfather used in his bakery) was
basically a pound cake with spices and dried fruits. I can look up the
recipe(s) in the notebooks when I get home, if you like, for the
proportions of fruit and spices.

Margaret


On Mon, 3 Dec 2012, lilinah at earthlink.net wrote:

> Johnnae wrote:
>> Since I am a librarian with cookbooks, I often get recipe requests from
>> people. The most recent one was for gluten free fruit cakes. I sent along
>> some suggestions, with the caveat that I've never made a flour free
>> fruitcake. A couple of these using ground almonds look pretty good actually.
>> http://www.organicauthority.com/desserts/not-your-grammas-fruitcake-recipe-gluten-free-and-fabulous.html
>>
>> At the risk of starting a fruit cake joke thread, I thought I'd ask if
>> anyone here has a recipe that they have tried or even a mail order source.
>
> Well, the cook of the best fruit cake i ever ate refused to reveal his recipe. The cake had a base of wheat flour (so not gluten free), massive amounts of GOOD dried real fruit (not those detestable plastic-y red and green former cherries, plastic-y cubes of citron and angelica, etc.). It was so long ago - 1970s or 80s - that i don't remember exactly what fruits were in it, just what was not. But i do recall apricots and, IIRC, pecans. Rather than a dry weighty brick that you could use to deter an obnoxious relative or guest, it was moist and tender and flavorful. I imagine that there is now a similar recipe on-line somewhere... I guess i should look.
>
> Someone sometimes called Urtatim
>
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org