{"id":23329,"date":"2011-12-26T17:21:09","date_gmt":"2011-12-26T22:21:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23329"},"modified":"2011-12-26T23:28:01","modified_gmt":"2011-12-27T04:28:01","slug":"fruit-cake%e3%83%a9%e3%83%a0%e9%85%92%e9%a6%99%e3%82%8b%e3%83%95%e3%83%ab%e3%83%bc%e3%83%84%e3%82%b1%e3%83%bc%e3%82%ad","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23329&lang=en","title":{"rendered":"Fruit Cake
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\"\"<\/a><\/p>\n

Fruit Cake<\/strong>
\nDecember 23, 2011<\/em><\/p>\n

This is the first fruit cake I’ve ever made. I used David Lebovitz’s recipe I found in his book as a base but I slightly changed the kinds of fruits\/nuts to use and the ratio of them. Although Terry only ate a super tiny bite of it (he is not a big fan of fruit cake), he said it was the best fruit cake he had ever had (Thank you, sweetie). I thought it turned out great. It’s moist, it’s packed with various fruits and nuts (I like my fruit cake that way), and the rum flavor is definitely there. Inside the cake you’ll find candied ginger, pineapple, papaya, dates, golden raisins, pistachio, pecans and walnuts. The fruits were soaked in rum for a few days before added to the cake batter. The cake itself was wrapped in rum-soaked cheesecloth for a week. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u30e9\u30e0\u9152\u9999\u308b\u30d5\u30eb\u30fc\u30c4\u30b1\u30fc\u30ad<\/strong>
\n2011\u5e7412\u6708\uff12\uff13\u65e5<\/em><\/p>\n

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\n\uff08\u559c\u3070\u308c\u306a\u3044\u30af\u30ea\u30b9\u30de\u30b9\u30ae\u30d5\u30c8\u306e\u4e0a\u4f4d\u306b\u3042\u304c\u3063\u305f\u308a\u3059\u308b\u3089\u3057\u3044\uff08\u82e6\u7b11\uff09\u3002\uff09<\/p>\n

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\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Fruit Cake December 23, 2011 This is the first fruit cake I’ve ever made. I used David Lebovitz’s recipe I found in his book as a base but I slightly changed the kinds of fruits\/nuts to use and the ratio of them. Although Terry only ate a super tiny bite of it (he is not […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-23329","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23329"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23329\/revisions"}],"predecessor-version":[{"id":23401,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23329\/revisions\/23401"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}