Comments on: Nona’s English Fruit Cake https://dev.eatinscanada.com/nonas-english-fruit-cake/?utm_source=rss&utm_medium=rss&utm_campaign=nonas-english-fruit-cake Recipes, reviews, interviews and events. A blog about food. Tue, 07 Jan 2025 04:58:29 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Eatin's Canada https://dev.eatinscanada.com/nonas-english-fruit-cake/#comment-166742 Tue, 07 Jan 2025 04:58:29 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=8665#comment-166742 In reply to Anne Akamatsu.

Thank you so much for y9our kind comment! I didn’t get to make this cake this year, but I am now collecting the fruit for it. I make orange brandy and limoncillo with organic peels and use those to make the cake. “Black Bomb” is a perfect description. 🙂

]]> By: Anne Akamatsu https://dev.eatinscanada.com/nonas-english-fruit-cake/#comment-166099 Thu, 19 Dec 2024 13:41:41 +0000 https://dev.eatinscanada.com/?post_type=recipe&p=8665#comment-166099 Thank you for this post, which helped me explain fruitcake to my husband. My mother grew up in Saint John with an English mother and American father, and later an Irish stepmother, and spent her life with my father moving for business coast to coast in the US, and for three years in Brazil. Wherever we went, there was “the black bomb,” our English fruitcake, which Mom made in the summer and served up at Christmas, but with hard sauce, not marzipan. My uncle even received a very potent cake while in Viet Nam…much loved by his troops.We just received a small one yesterday from Washington DC, where my mom, age 92, now lives with my sister, and supervises cake production. (I don’t know where the nickname came from, but everyone agrees it’s appropriate ).

]]>