ingredient gone yuck

[regolith]

Well, two days ago I made some rich fruit cakes, wanting to use up some of the dried fruit in my cupboard and half-thinking that once I'd iced them, it'd be nice to give a couple to the people who have been helping me this year (usually I make them for quick energy during the calving season).

Yesterday I chucked a few of the remaining glace cherries I'd bought the other day, on top of my muesli. And discovered they'd gone off. I thought I'd tasted them before putting them into the mix but either I misremembered or I didn't notice or - highly unlikely - they'd gone yuck in the 24 hours since.

Okay... I have three fruit cakes sitting on the table ready for icing and storage, with 2/3 of the packet (about four ounce) of these cherries dispersed right through them.

What would you do?

I thought of maybe not giving them away but keeping them and picking out the cherries before eating, but then... likely toxic producing bacteria or fungi dispersed in small quantities through a lovely moist food supply...??

 

[MO_cows]

I sure wouldn't give any away to someone else. It is understandable you hate to see your work and expensive ingredients go to waste, but better safe than sorry.

If it's the real heavy dense type of fruitcake, we like to saturate ours with dark rum or bourbon. Wonder if alcohol would kill any off taste and bacteria from the cherries?? Maybe you could soak a slice in the interest of science.......

 

[regolith]

Lovely idea, MO_cows. Sadly, I'm mormon and can't test it.

I'd happily dig into them now and pick out the cherries, it's the thought of six weeks time when the cakes are nicely matured and actually 'ready' to eat.

The cherries are 'yuck' too, not fermented - I have to admit to a certain partiality for naturally fermented kiwifruit and passionfruit (which makes my aunt roll her eyes because she knows the rules about alcohol).

 

[3waycross]

Lovely idea, MO_cows. Sadly, I'm mormon and can't test it.

I'd happily dig into them now and pick out the cherries, it's the thought of six weeks time when the cakes are nicely matured and actually 'ready' to eat.

The cherries are 'yuck' too, not fermented - I have to admit to a certain partiality for naturally fermented kiwifruit and passionfruit (which makes my aunt roll her eyes because she knows the rules about alcohol).

Pour enough rum on them and no one will care if they get sick, or even remember who made them that way.

 

[hillsdown]

Lovely idea, MO_cows. Sadly, I'm mormon and can't test it.

I'd happily dig into them now and pick out the cherries, it's the thought of six weeks time when the cakes are nicely matured and actually 'ready' to eat.

The cherries are 'yuck' too, not fermented - I have to admit to a certain partiality for naturally fermented kiwifruit and passionfruit (which makes my aunt roll her eyes because she knows the rules about alcohol).

Pour enough rum on them and no one will care if they get sick, or even remember who made them that way.

What Mo and 3way said and serve it to guests who do imbibe(sp) once and a while. :nod: :lol2:

MO your fruit cake sounds delicious, I will make sure to give you my mailing address close to Christmas.. ;-)

Personally I think soaking fruit cake in rum would be the only way to make it edible, I have never been a fan of it. Was forced to eat my Grandmothers as a kid and have hated it ever since. The woman ,bless her heart, knew how to make everything taste bland or yukky except for baked ham, she always did that perfectly.

 

[dun]

Tie a rope to them and give them away as boat anchors

 

[upfrombottom]

Tie a rope to them and give them away as boat anchors

They make good door stops too.