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Reviewed Free Range Fruitcake

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Eric; By now you've probably discovered it isn't really a big deal. Consider you've got all that macerated fruit (blueberries and cherries and such that are going to bleed some of their color into the liquid that's mixing with a medley of lovely spices, and the color can seem a bit odd. But once baked it's just nice, dark CAKE, and by the time...

Reviewed Free Range Fruitcake

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Eric; By now you've probably discovered it isn't really a big deal. Consider you've got all that macerated fruit (blueberries and cherries and such that are going to bleed some of their color into the liquid that's mixing with a medley of lovely spices, and the color can seem a bit odd. But once baked it's just nice, dark CAKE, and by the time...

Reviewed Free Range Fruitcake

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Eric; By now you've probably discovered it isn't really a big deal. Consider you've got all that macerated fruit (blueberries and cherries and such that are going to bleed some of their color into the liquid) that's mixing with a medley of lovely spices, and the color can seem a bit odd. But once baked it's just nice, dark CAKE, and by the time...

Reviewed Free Range Fruitcake

Nov 20, 2010 in Food Network Community Toolbox on Food Network

Eric; By now you've probably discovered it isn't really a big deal. Consider you've got all that macerated fruit (blueberries and cherries and such) that are going to bleed some of their color out into the liquid that's mixing with a medley of lovely spices, and the color can seem a bit odd. But once baked it's just nice, dark CAKE, and by the...

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