Eggs are the food equivalent of glue.

It is called a Simnel Cake. The name is a mystery but may mean that it was originally made with semolina flour. Originally the cake was made for Mothering Sunday, not Easter, by the way, and would be given to mothers by daughters.

There are normally eleven marzipan balls on top of the cake; these represent Jesus' disciples, of whom there were twelve but treacherous Judas is excluded leaving eleven.

Hope this helps.

simply because it's labor-intensive for one, and the ingredients are not cheap, for another, and because it's popularly baked and eaten only around the Christmas holidays...and the memories that swell up at the mere whiff of it is PRICELESS !!

It should contain plenty of fibre, and some iron, although both depend largely upon the dried fruit content of the fruit cake.

NO! Not if it is getting imported from overseas. In Australia our Quarantine levels are way to high as we have just had 59 cases of the swine flu brought to Australia, QUARANTINE IS TAKEN SERIOUSLY OVER HERE!

Wrap the fruitcake in brandy or liquor soaked cheese cloth and then seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more liquor.

Alcohol is added to cakes mainly for flavouring. Usually the amount of liquid is small, so can easily be left out or substituted with a small amount of water. Essences or extracts such as vanilla can be used to add an alternative flavour. These have an alcohol base, because this allows the flavour to be diluted into a more measurable amount, to be mixed though the dough thoroughly, and because most of the alcohol will evaporate during cooking.

The most common basic ingredients used in fruit cakes are flour, eggs, sugar, and butter or margarine. This is the base for most cakes. To become a fruit cake, one would then normally add dried fruit such as raisins or sultanas, and often various spices and nuts.

Mainly served at Christmas, the fruit cake is one of the most maligned desserts. Fruit cake tossing competitions and comparisons to bricks have done nothing for the image of these cakes. If you have ever been curious about tasting a fruit cake, you should first know how to slice it. Since it is so rich, fruit cake needs to be sliced extremely thin. It is easy to do if you follow these tips. # Step 1 Place the fruit cake into the refrigerator overnight or in the freezer for 1 hour before serving. The chilled cake will be easier to slice without it falling apart. # Step 2 Place the fruit cake on the platter. Cut a square of wax paper large enough to allow you to use it to hold the fruit cake. This will prevent your hand from sticking to the fruit cake, and it will keep the cake clean. # Step 3 Using a very thin, serrated knife, cut a single slice off of the end of the cake less than 1/8 of an inch thick. Let the slice tip over onto the serving plate naturally. # Step 4 Dip the knife into the warm water and wipe it off with the towel or paper towel. # Step 5 Repeat steps three and four until the desired amount of fruit cake has been sliced. # Step 6 Wrap the remainder of the cake tightly in wax paper and store in the freezer. # == #* Fruit cake Thin, serrated knife Refrigerator Serving platter Bowl of water Clean towel or paper towels Wax paper

It isbelieved the first fruitcake was made in Roman times when Romans preserved fruits that were out of season. And they made cake out of the fruit.

King Arthur flour says 200°.

Anywhere from an ounce to 4 ounces. It depends on how big the slice is, how dense the cake is, and how many added ingredients (like dried fruits or nuts) are in it.

Any recipe for a rich fruit cake will have a lower proportion of flour in relation to the weight of fruit added. Quite often there will be an additional raising agent like baking powder.

I don't imagine you will get into any real difficulty if you use use self-raising flour instead of plain flour but omit any additional raising agents. The cake may be somewhat higher and lighter than expected so watch the baking time - it may bake more quickly than the recipe suggests.

The length of baking time depends on the density of the cake, the size of the cake and also on the shape of the baking tin. Deeper, denser cakes take longer to bake than thin or shallow cakes.

Many stores will have pre-prepared fruits to be used in fruit cakes. Sometimes they are candied, but more often they are dried fruits with a little sweetning sauce.

Refrigerate Cakes With Fruit

Do you have to refrigerate cake if it has fruit in it?

It is generally recommended to refrigerate cakes that contain fruit, especially if the fruit is fresh. Fresh fruit can spoil quickly if left at room temperature, and this can cause the cake to spoil as well. Additionally, refrigeration can help to extend the shelf life of the cake and keep it fresher for longer.

However, it is important to note that not all cakes with fruit need to be refrigerated. If the fruit is candied or dried, for example, the cake may be able to be stored at room temperature. Similarly, if the fruit is incorporated into a cake filling or frosting, rather than being mixed into the batter, the cake may not need to be refrigerated.

In general, it is best to err on the side of caution and refrigerate cakes with fruit to ensure that they remain fresh and safe to eat.ʰᵗᵗᵖˢ://ʷʷʷ.ᵈᶦᵍᶦˢᵗᵒʳᵉ²⁴.ᶜᵒᵐ/ʳᵉᵈᶦʳ/⁴⁶¹⁴⁸⁰/ᴷᵘᵐᵃʳᴾᵃˢʷᵃⁿ/

Stollen is a dense, rich bread with butter, dried fruit, candied peel and spices. Some versions are quite sweet and may include marzipan or nuts. The top is often covered in icing/powdered sugar. Stollen is traditionally baked for Christmas or Advent in some parts of Germany, and possibly originated from the desire to have a more festive and flavoursome bread in the time of Advent fasting.

If the fruitcake is store-bought, the calorie content is usually listed on the container. On the other hand, if the fruitcake is homemade the calorie content is determined by all the ingredients used to make the cake and the quantities of those ingredients. Please feel free to ask the question again and include more details.

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We make and sell fruitcakes and depending on the ingredients they can last 1 year plus. Many people only buy fruitcakes that are over one year old. They do need to be stored properly.

Nutty as a fruitcake - crazy, extremely strange in behavior Origin: This expression originated in America in the 1920s. "Nutty" was slang for crazy; a nut was an eccentric person. Fruitcakes are made with plenty of nuts - get it?

Publix

where dose stollon come from

ittly is the anser

The cake is not bound together strongly with ingredients. Upon applying pressure or breaking it, the bonda do not hold and the cake becomes weaker. The added fruits and / or nuts in the cake also make it weaker, as they cause gaps with no support for the cake to hold together with.