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Your e-Mails

Simon Sinclair
Nicey replies: Hello Simon,

I'm very pleased to hear that you have built your own NCOTAASD fruit cake with some extra custom build to order features. Its also terrific news that you took it camping too. Wifey and I are filled with warm fuzzy cake, tea and sitting on the floor thoughts.

I think I once detected in an American sit-com a sideways jibe at the British and fruitcake, and just put it down to ignorance of the good things in life. I think that fruitcakes really became firmly established in the Victorian era. This was also around the time that baking powder and self raising flour came on the scene. Most recipes prior to that time are for fruited breads raised with yeast. So it would seem that the first British colonists had pre-dated this wave of Victorian baking. The emigrating Scots and the Irish were probably America's best hope of getting some decent fruitcake know how after that.

Certainly sounds like a subject worthy of further investigation.

Keith O'Kane
CakeFruitCheese please
Nicey replies: Keith,

Thanks for taking up the challenge on this one. Sorry to hear your cake was a bit dry, it will change its texture with keeping which is why we always leave ours a week in the tin before we tuck in. So it will probably improve a good bit by the weekend. Also as you say ovens can be very tricky. Our gas oven changes it behaviour depending on what its in it and how the heat circulates. If I have two things on two shelves then we are into the realms of needing super-computing models like those used to forecast the weather to predict what will happen. I think in our first few dabblings with fruit cake we would sometimes over do it a bit so it does come down to a bit of trail and error to get them just right.

I'm now struggling with the fact that I now seem to aspire to owning an oven thermometer. This seems a bit Heston Blumenthal-esk, and therefore counter to the free spirited and artisanal nature of baking. I can see both sides of the argument so really need to work this one through a bit more.

Keith O'Kane
CakeFruitCheese please
Nicey replies: Yes I'm slightly curious to know what it's like too. I think if the atmosphere was relaxed with the right sort of cheese and a cake that I was comfortable with then I might give it a go.

I did make the tea loaf, I think it could have had another five minutes in the oven as its just a tiny bit soggy at the top. I can see that it certainly is the sort of thing that one could fiddle around with bunging in a bit of this and that. We are about to see this little lot off in a minute with the YMOS.

Nick Q
CakeFruitCheese please

CakeFruitTeaTea cosy
Nicey replies: Well that's really opened our eyes to the glamorous backstage world of a major international recording artist. We never knew it could be so refined. Of course it has to be a distinct advantage having your tea preferences emblazoned on your chest. Should you perchance to doze off you can be gently awakened with the cup of tea of your choice by any passer by. Wifey reckons George would do well to get one of your nice woolies too.

Nice Fruitcake and Tiffin shot too.