SECOND ROUND OF 18th CENTURY COLONIAL FRUITCAKE

 Today I decided to bake a second round of the 18th

Century Colonial Fruitcakes that I have made for

years.  This recipe made 8 mini foil tins when I made a 

batch Monday and again today today the recipe made a

 larger size

 Bundt, a medium tube pan and also 2 mini

foil ones.  They are still in the oven right now.

This photo above is from last year so you

get the idea of the mini foil pans.  The next photo

is some of the ones from last week which I am

brushing each day with rum.  I had 8 but already 

gave one to neighbors and we have consumed 2.

If you think Fruitcake is awful - please try this recipe

which will change your mind.  I don't suggest eliminating

any the assortment of candied fruits and nuts because that is

what really makes it:  red and green cherries,  golden

raisins, walnuts, almonds, citron, lemon peel and

watermelon rind pickles.  Yes, this is a bit costly 

to make.

We are bringing some deserts to share at a

Thanksgiving meal near St Louis so I will take the

larger bundt for that with some other items.

Here is a peak inside the oven today:

And here is the RECIPE!

And just outside the window here I see

the robins are eating the juniper berries off

the tree:

And the bittersweet has popped open:

AND NOW COOLING ON THE

KITCHEN TABLE: