Hey Carlo!
I have a couple of questions about the fruitcake recipe. When referring to "mixed spice", is that like pumpkin pie spice? I'm not familiar with it. Second, is golden syrup like dark Karo syrup? Are you referring to canned or candied cherries, and is a bundt pan acceptable to bake this cake in?
Personally, I would skip the dates, and add pineapple.
Oh yeah, add me to your cooking ping list please : )
Yes, these are called compound spice recipes.. something like pumpkin pie spices or Indian spices as in Curry.. are perfect examples..
is golden syrup like dark Karo syrup?
There are three types of syrup that you can use: dark corn syrup which is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. Karo is a well-known brand. Both are Substitutes for golden syrup (Substitute measure for measure) or honey (This is sweeter than corn syrup, but substitute it measure for measure.) or molasses (Substitute measure for measure.)
are you referring to canned or candied cherries
I am referring to candied cherries. It's the caramelized foods (candied) that stretches the longevity so treasured in Fruitcakes, and also make the authentic Fruitcake taste, well .. authentic.. :)
and is a bundt pan acceptable to bake this cake in?
It's perfect, actually better for slicing.. You're batting a thousand..
Personally, I would skip the dates, and add pineapple.
BINGO, one of the real advantages to preparing your own food is that you get to HAVE IT YOUR WAY.. If you do substitute be sure to use Candied Pineapple.