Comments on: Butter Fruitcake for Holiday Tea http://www.carolegbert.com/butter-fruit-cake-for-tea-time musing on Vermont food & cooking from a vermont country kitchen Wed, 08 Feb 2012 23:49:48 +0000 hourly 1 By: Sweetart wedding cakes http://www.carolegbert.com/butter-fruit-cake-for-tea-time/comment-page-1#comment-735 Sweetart wedding cakes Mon, 04 Jan 2010 09:38:06 +0000 http://www.carolegbert.com/?p=1526#comment-735 Really lush result, so delicious, I tried it out the other day and it turned out great. Look forward to your future mouth watering posts. Really lush result, so delicious, I tried it out the other day and it turned out great. Look forward to your future mouth watering posts.

]]> By: Carol http://www.carolegbert.com/butter-fruit-cake-for-tea-time/comment-page-1#comment-714 Carol Sun, 27 Dec 2009 23:22:57 +0000 http://www.carolegbert.com/?p=1526#comment-714 Thanks for your kind words. I think pouring liquid onto the hot cake will work well. If the cake is very delicate, like a sponge cake, I would wait until the cake had cooled so that it wouldn't collapse. Hugs back at you. Carol Thanks for your kind words. I think pouring liquid onto the hot cake will work well. If the cake is very delicate, like a sponge cake, I would wait until the cake had cooled so that it wouldn’t collapse.

Hugs back at you.
Carol

]]> By: Lydia Spitzer http://www.carolegbert.com/butter-fruit-cake-for-tea-time/comment-page-1#comment-713 Lydia Spitzer Sun, 27 Dec 2009 17:26:08 +0000 http://www.carolegbert.com/?p=1526#comment-713 Hi Carol! Love your blog: it's delightful both in sight and in spirit. One question about your butter fruit cake, which I look forward to making: years ago I learned a great rum-cake recipe from my then-brother-in-law's Brazilian mother, which involved pouring the rum (and butter and sugar) sauce directly onto the hot cake. I always assumed it absorbed better when hot. I note that your recipe says to cool it first. Do you know if it works better that way? Thanks! hugs, Lydia Hi Carol! Love your blog: it’s delightful both in sight and in spirit. One question about your butter fruit cake, which I look forward to making: years ago I learned a great rum-cake recipe from my then-brother-in-law’s Brazilian mother, which involved pouring the rum (and butter and sugar) sauce directly onto the hot cake. I always assumed it absorbed better when hot. I note that your recipe says to cool it first. Do you know if it works better that way?
Thanks!
hugs,
Lydia

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