Not Really...
Since Hobbit loves fruitcake, two weeks ago I decided to make him fruitcake not without the rum. Probably some of you read that he secretly poured rum into my vanilla ice-cream two weeks ago. That's the same rum I used for his cake! Arghhh.
Since Hobbit loves fruitcake, two weeks ago I decided to make him fruitcake not without the rum. Probably some of you read that he secretly poured rum into my vanilla ice-cream two weeks ago. That's the same rum I used for his cake! Arghhh.
It didn't require cash advance online but the ingredients did require me to jog around hi-so's supermarkets to hunt for stuff. Once everything was ready on my dining table, Hobbit and I started experimenting. It's clearly read that the temperature should be set at 180 degrees Celsius and cake should stay in the oven for 1 hour 25 minutes. What do you know? The next thing after 30 minutes, the cake had risen bright and shine and was getting sun burnt at 45 minutes! We spelled #$%^@ on the recipe book before we were smart enough to get the cake out of the oven. This was how it turned out on the surface. The raisins boomed like a helium gone wild in balloons and yeah, the sun burn still wasn't that bad minus the nutmeg odor.
Tadda! Turned them upside down and gee the cake is all well. The taste was good too but we decided then to scrap off a cm of the top layer.
Fruitcake anyone??
Tadda! Turned them upside down and gee the cake is all well. The taste was good too but we decided then to scrap off a cm of the top layer.
Fruitcake anyone??
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