Mr. Lake's New Orleans Forum

I too love fruitcake, though I haven't tasted any recently that can compare to the ones made by my late Mother. She would make two large (about 8X16X4) fruitcakes in June or July....one to be taken on our vacation to a cottage for the month of August and the other for New Year. (Christmas was definitely a holiday of secondary importance to New Year in Scotland ....at least it was 50 years ago). The August fruitcake was rich, moist and delicious. The New year fruitcake had Scotch liberally applied several times prior to New Year and was kept in a tightly sealed tin. After it was cut woe betide anyone who left it out of the tin to dry out.As far as I can recollect there never was a piece left and everyone looked forward to the summers "ceremonial" baking of the fruitcake....generally referred to as a "bun"..... a term never used for anything but our rich fruitcake.

How interesting to have a slice of your family fruitcake history CannyScot! Thanks for sharing it!

Isabella

schtze-citron in the hermits, I use raisens. Is your hermit recipe a old family one? I also love black walnuts in mine. Is it a swedish cookie?

Hermits- I take a bit from several recipes when I make hermits. I think my grandmother used citron in her recipe though. I have maybe 3 recipes and now yours as well, thank you. My grandmother was German and English and I don't think Hermits are Swedish but I really don't know for sure. I put raisins in too. The citron is best chopped finely for spread out flavor and not chunks, as I see it.