Let's try and get 1,000,000 replies to this post

When you say fruit cake, are you specifically referring to this

Or is it any cake that features a fruit as its main ingredient? Does carrot cake, for example, count as fruit cake?
 
How good is this Iron Maiden band? I'm not known as a lover of CSIT, but as I skim the forum and see the name somewhere (an odd as fuck @Diesel 11 list entry), I start whistling the intro subconsciously.
 
Brigantium said:
That's normal. It's to take away the taste of the fruit cake.
Click to expand...
Fruit cake is usually a godawful, raisin infested soggy stuff that everyone is expected to pretend to enjoy at Christmas.
everyday-fruitcake-h2.jpg
 
Nah, it's always specifically raisins, sultanas, dried cherries, that sort of stuff, and usually really dense, heavy, and soggy with brandy. The one in the pic above looks more bready like a fruit loaf
christmas_cake_recipe_2000.ashx
 
Actually, my bad; we have two words for cake.

For example: this is "torta":
RoCylan.jpg


While this is "kolač":
IcLhtAo.jpg


Yet in English, both would be "cake".
 
In English we have 'torte' as well as cake but I think its the same thing. Foodie people might call it a torte but its a cake. Same as when people call gravy a 'jus.' Same shit but if you put a foreign word on it then its immediately better. Kind of like when Nicko called Maiden a 'progressive blues' band.
But aye, NP, both of what you linked would be a cake in my part of the world.
 
Night Prowler said:
Actually, my bad; we have two words for cake.

For example: this is "torta":
RoCylan.jpg


While this is "kolač":
IcLhtAo.jpg


Yet in English, both would be "cake".
Click to expand...

We have the same differentiation as well, the former being "kek" and the latter being "pasta".

So if you order a menu item called "pasta" here, you'll get a cake.
 
The same words "terte" and "kake" exist in Norwegian as well. I must admit that the distinction between the two is not perfectly clear to me since "terte" is less frequently used. I do believe "terte" is a subset of "cake" in colloquial Norwegian, although I'm sure a pastry chef would be able to give an elaborate explanation of the differences.

As for fruit cake, it seems the Brits here have a very specific type of fruit cake for which the name is reserved, but when I google for pictures of "fruit loaf" the examples provided also fall inside my idea of fruit cake - i.e. I have a less specific understanding of the term.

Also, I have chocolate with hazelnut pieces and raisins in it.
 
"Tort" and "kook". The former is fancier, the one you eat at someone's birthday, for example. Kook is a regular cake, same as NP's kolatš (is that how you pronounce the weird c? :P)
 
Dr. Eddies Wingman said:
As for fruit cake, it seems the Brits here have a very specific type of fruit cake for which the name is reserved, but when I google for pictures of "fruit loaf" the examples provided also fall inside my idea of fruit cake - i.e. I have a less specific understanding of the term.
Click to expand...
In the UK a "fruit loaf" would bring to mind a loaf of bread. With fruit in it. Cakey I suppose, but not actually cake...
 
OK, I had in mind something that would definitely count as cake, although not necessarily the heavy duty kind described by @Brigantium ...

Also, here's a recipe for what should be a good fruit cake.

1 cup water
1 cup sugar
4 large eggs
2 cups candied fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 bottle whiskey (sample the whiskey to check for quality)

Directions:

1. Take a large bowl. Check the whiskey again - to be sure it is the highest quality, pour one level cup and drink. Repeat.
2. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
3. Add one teaspoon of sugar and beat again.
4. Make sure the whiskey is still okay. Cry another tup.
5. Turn off the mixer.
6. Break two leggs and add to the bowl and chuck in the cup of candied fruit.
7. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
8. Sample the whiskey to check for tonsisticity.
9. Next, sift two cups of salt. Or something. Who cares?
10. Check the whiskey.
11. Now sift the lemon juice and strain your nuts.
12. Add one table. Spoon. Of sugar or something. Whatever you can find.
13. Grease the oven.
14. Turn the cake tin to 350 degrees. Don't forget to beat off the turner.
15. Throw the bowl out of the window, check the whiskey again and go to bed.

Enjoy!
 
You must log in or register to reply here.
Back
Top