Texas Hill Country "Golden" Fruitcakes
If you didn't catch my Dad's comments on the Texas Hill Country tradition of "golden fruitcakes", check them out on on the facebook page here.
Now I have some questions...is that recipe "golden" because spices like clove and nutmeg were hard to come by? or more a matter of taste? Why no alcohol? Is it because the german stollen is usually not drenched in alcohol? How did they store these before refrigeration? Or maybe they were just eaten fresh?
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I'm going to dig through my recipes and find my Grandmother's fruitcake recipe card. (will post a pic, I promise) Then I'll do a little more research and try making a batch post-christmas. (especially if I can get some of those candied fruits on clearance!)