That's me, GardenLad, a mere child. I am old enough to drink, just barely. LOL However, I figure control of the rumtopf will be passed down to my generation soon enough. Gourmet magazine, huh? Wow, the humble rumtopf has been elevated in stature. As for the history in my family, I am told that the very first rumtopf was the result of my Aunt LulaBelle marrying a man from Germany. He was her first husband (number 5 just died last year!) and it was a tradition for his family to have a rumtopf yearly. He taught Aunt Lulabelle and a family tradition was born. Being heathen Michiganders we have used everything from vodka to brandy to rum, but the basic construction of the rumtopf is the same: fruit, sugar, booze. As for the ingredients, we just add whatever is ripe and we can get our hands on that might be compatible with the rest of the "pot". Annie

Sharon, No reason why you can't use the foil pans. If you are concerned you can also double them up. And like Nancy, I put my regular loaf pans on a cookie sheet. I bought more dried fruit today and will make another batch next week. I'm adding dried pineapple to the mix along with the cranberries, apricots and walnuts. I tasted the pineapple first and didn't mind the flavour or the texture. Still thinking of using orange brandy. ~Ann

Linda, thanks for the reminder about these recipes - I haven't had homemade Irish Cream in years and I've never made it, I've received it as a gift and I just loved it! I think its time I do it myself! I might try the Kahlua too, sounds like a party :-)

Wish I enjoyed mulled cider now, but my taste buds have changed. I used to during Christmas day have it in a crockpot so everyone could fill up their cups whenever.