We're getting old, folks...

"Matt Whiting" wrote in message
...
George Patterson wrote:
Jay Honeck wrote:

What can we do to arrest this rate of decline?


Not a damn thing. You're looking at one more reflection of the baby boom
and decline in baby making since then.

Actually, enough have been made, they have just been killed before birth.

Matt


Spiced Dark Fruitcake With Brandy
From Diana Rattray,Your Guide to Southern U.S. Cuisine.

Forget about the bum rap fruitcakes get and try baking your own. You'll be
surprised at how tasty and addictive homemade fruit cake can be! This
fruitcake is all fruit and spices, and delicious. A little brandy and orange
juice add flavor, and you can adjust the amount of fruit and add some nuts
to this, if you like.
Prep Time :
Cook Time :
Type of Prep : Bake, Mix / Beat
Cuisine : Southern, U.S. Regional
Occasion : Christmas, Fall, Winter

INGREDIENTS:

a.. 8 ounces diced candied orange peel
b.. 8 ounces diced citron
c.. 8 ounces diced pineapple
d.. 8 ounces diced fruitcake mixed fruit
e.. 4 ounces whole red candied cherries
f.. 4 ounces whole green candied cherries
g.. 1 cup currants
h.. 1 cup golden or dark raisins
i.. 1 cup chopped dates
j.. 1/2 cup orange juice
k.. 1/2 cup brandy or good bourbon
l.. 3 1/2 cups all-purpose flour
m.. 1 1/2 teaspoons ground cinnamon
n.. 2 teaspoons ground nutmeg
o.. 1/4 teaspoon ground cloves
p.. 1/2 teaspoon ground allspice
q.. 1/2 teaspoon ground mace
r.. 1 teaspoon baking powder
s.. 1/2 teaspoon salt
t.. 1 cup plus 6 tablespoons butter, room temperature
u.. 2 cups brown sugar, firmly packed
v.. 5 eggs, separated
w.. 1/2 cup molasses
PREPARATION:


This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the wine and brandy. Stir gently and set
aside to marinate for a few hours.

Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line
them with parchment paper. Butter the paper thoroughly. You can use brown
paper for this if you don't have parchment paper.

Sift the flour with the spices twice. Add the baking powder and salt and
sift again.

Put the butter into a large mixing bowl and cream until smooth. Add sugar;
using an electric mixer, cream until light and fluffy. Beat the egg yolks
slightly and then add them to the bowl. Mix the batter well before you start
to add the flour and spice mixture. Stir the batter as you add the flour, a
little at a time, stirring well after each addition. When the flour is
thoroughly incorporated, add the molasses and stir. Finally, stir in the
fruit, along with any soaking liquid left in the bowl.

Put the egg whites in a stainless steel or glass bowl and beat with a clean
beater to stiff peaks. Fold them into the batter thoroughly and then spoon
the batter into the prepared pans. Cover loosely with a clean cloth and let
the batter sit overnight in a cool place to mellow.

On the next day, heat the oven to 250°. Place the fruitcake on the middle
rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the
pan with a piece of brown paper (do not use foil) or set the pan in a paper
bag and return it to the oven.

When the cake has baked for 3 1/2 hours, test the with a toothpick or cake
tester. If the tester comes out of the center of the cake clean, the cake is
done. Leave the cake in the pan and set on wire rack to cool.

When the cakes are completely cooled, turn out of the pans, leaving the
paper lining on the cake. Wrap the cake with parchment, then foil, and pack
the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the
lid of the tin or set the cover loosely on the tin.

Set the tin in a cool, undisturbed place, and every 3 or 4 days before
Christmas, open the foil and drizzle a small amount of bourbon or brandy
over the cake. The liquor will keep the cake most and flavorful and help
preserve it as well.