In europe, we tend to favour sponge cake, preferably cream sponge. You get 2 layers of isolation with the extra interface between cream and sponge. Some advocate Jam (sorry jello) as well, but thats plain stupid. For room treatment, throwing the sponge onto the wall, cream side facing the wall for adhesion is ideal. My wife has complains of the smell of sour cream, but I just ignore her. On reflection, I can see the advantage of fruit cake, the different consistency of fruit, nuts and cake would help break up resonance, I think you may be onto something.
Finally--isolation problems solved
End of the year housecleaning, wondering what to do with all the miscellaneous post-holiday left-overs. And of course the annual dilemma-does fruitcake flush? So I'm chopping up these inedible masses of tasteless compost and it suddenly occurs to me--if George Cardas can sell little blocks of myrtle wood, grown only in isolated parts of the Oregon Coast, and other engineering geniuses can experiment, why can't I? Fellow audiophiles--fruitcake cubes are the answer! My Vac Phi Amps are now sounding sweeter than ever. My Esoteric DV-50 is more focussed and slightly more analogue sounding. My RPM turntable is sounding more stable, richer and spicier than ever before. Guys, this is the real deal. While YMMV, you may want to try this. My friend Tony, is even using his extra fruitcakes for room treatment, having placed one in each corner of the ceiling, and a couple of extra at primary bass nodes along the walls.
Just wondering, has anyone else had this experience with fruitcakes? Is it better to us the alcohol-free ones, and also, do the imported European cakes work better with tubes than with Solid-state? And what about cryo'd fruitcake cubes? The possiblities are endless. Next year I'm thinking about experimenting with acoustic applications of baklava. I'm thinking that sound filtered through many layers of buttered, sweetened phyllo dough could really solve a lot of problems with sibilance, as well as widening the soundstage. Happy New Year to my fellow A'goners:)
Joe
Just wondering, has anyone else had this experience with fruitcakes? Is it better to us the alcohol-free ones, and also, do the imported European cakes work better with tubes than with Solid-state? And what about cryo'd fruitcake cubes? The possiblities are endless. Next year I'm thinking about experimenting with acoustic applications of baklava. I'm thinking that sound filtered through many layers of buttered, sweetened phyllo dough could really solve a lot of problems with sibilance, as well as widening the soundstage. Happy New Year to my fellow A'goners:)
Joe