this post was submitted on 14 Nov 2023
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I think I've managed to work through most of my egg excess. One large tray of quiche is in the oven now, and I am prepping the fruit for a fruit cake tomorrow. Once that's done I'll be down to 3 1/2 dozen which I will be able to use up making breakfasts and other ongoing odds and ends. A couple of weeks ago I had 10 dozen!
Ok so what are you using to plump up the fruitπ€ brandy or rum. Brandy or rum. Brandy or rumπ€
Brandy. I'm going to need a new bottle after this - I have enough to brush the finished cake a couple of times and then it will be empty.
Ooooo. Good choice. I thought you might have said oj or apple juice. Both good choices but not as exciting.
I definitely like to use the alcohol as this is a very dark cake that will be aged for a long time.
Don't overlook how many eggs a custard can smash! It'll go well with the fruitcake (unless you'll be aging the fruitcake for Xmas, idk these traditions too well)
In that case maybe custard tarts might be an everyday snack option
<--- totally just forgets and lets eggs go bad
I will be aging the cake long past Christmas.π
Given the weather is warming up I might think about a custard based ice-cream and some sorbet with the whites. I probably shouldn't given how quickly I would eat it all, but it is rather tempting.
Sounds delicious. How about pavlova with whites and custard or a lemon curd with the yolks should use some up nicely.