My mother made the best fruit cake ever. I waited every year for Christmas to come for mom's fruit cake. It must be an acquired taste. At least it seems so from the number of people who cannot stand fruitcake. Maybe if they had my mother's fruit cake they would change their mind.
Sorry Sam but there’s no fruitcakes in Michigan this year. Some voters sent them all to Washington a couple weeks ago.
samantha90 wrote:
I have a fruitcake which has been in my family for several years. Apparently, my family saves them for the following year and gives them as a gift to someone else. That's how the fruitcake that I gave my mother four years ago finally made its way back into my hands. (Mom gave it to brother, brother gave it to sister, then sister gave it to me).
Since the fruitcake tradition appears to be unstoppable, this year I've decided to replace our family's fruitcake with a more durable one which we will cherish for years.
Items Needed ------------- 4 Oz. Fruit Bits 1 Railroad Tie Wood Saw Large Rubber Mallet Safety Goggles
WEAR YOUR SAFETY GOGGLES. (Children Get help from an adult!)
Cut a one-foot section from the middle of your railroad tie. The resulting block of wood should be the size and shape of a loaf of bread.
Then, take some fruit bits and pound them into the block with your rubber mallet. Spread the colors around, or you might wind up with an ugly fruitcake. Don't be afraid to throw some elbow grease into that mallet! Good fruit bits should be much harder than the railroad tie, so you can't break anything.
For best result, you should pre-treat the fruit bits by setting them on top of your garage for a year (or by microwaving them on HIGH for 30 minutes).
Finally, cover it tightly in plastic wrap, and give your loved ones the time- less and enduring gift of fruitcake!
I have a fruitcake which has been in my family for... (
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I don’t like just any fruit cake. I like the fruit cakes my wife used to make at Christmas. We also like “Collins” fruit cake (in Texas, can’t remember city).
If anybody thinks they are too expensive… price quality ingredients… back when my wife used to make them I was amazed at the cost to make them.
Good one, Samantha. Wouldn't it be easier to embed a commercial fruitcake in an acrylic block?
Actually, my wife found a recipe for a fruitcake made without any flour or fillers that was delicious. The recipe called for brushing it generously with Cognac and letting it age for a month. That had to be done several times. That was fairly expensive because a new bottle of Cognac was required for each application. Somehow, any that was left in the bottle disappeared.
DirtFarmer wrote:
“Evaporation “
Now that was a funny reply
DirtFarmer
Loc: Escaped from the NYC area, back to MA
It’s amazing how much evaporation occurs from a closed bottle.
I love fruitcake and look forward to it during the Holiday season. For years I asked my wife to make fruit cake but she never seemed to get around to it. I finally decided to take matters into my own hands. During the pandemic I started baking bread, so. . . how much harder could making a fruitcake be? I found a recipe on You tube very similar to the one on the first page of this thread. I, of course, added more dried fruits than the recipe called for. The results were great and I finally got my fill of Holiday fruit cake. But it didn't stop there. My wife took half of the cake I made, (it was huge), and froze it. Once a month until June I would take it out and indulge. Now it's time to make another. Maybe I'll be able to stretch the time till it's gone to next September. I really have to admonish my wife though. . . she's really doing the laundry all wrong. My pants keep shrinking!!!
Gilkar wrote:
I love fruitcake and look forward to it during the Holiday season. For years I asked my wife to make fruit cake but she never seemed to get around to it. I finally decided to take matters into my own hands. During the pandemic I started baking bread, so. . . how much harder could making a fruitcake be? I found a recipe on You tube very similar to the one on the first page of this thread. I, of course, added more dried fruits than the recipe called for. The results were great and I finally got my fill of Holiday fruit cake. But it didn't stop there. My wife took half of the cake I made, (it was huge), and froze it. Once a month until June I would take it out and indulge. Now it's time to make another. Maybe I'll be able to stretch the time till it's gone to next September. I really have to admonish my wife though. . . she's really doing the laundry all wrong. My pants keep shrinking!!!
I love fruitcake and look forward to it during the... (
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Advice… sweatpants and slacks with stretchy waistband
Floyd
Loc: Misplaced Texan in Florence, Alabama
As several have said, some fruitcake turns out delicious. My Mom made fruitcakes in late June/early July and they were brownish and had a taste I thought was unpleasant. She put her cakes in what I've always called an angelfood pan (has the center upright that makes a hole in the middle of the cake), wrapped them in clean flour sacks, put a small apple in the center to keep the wrapping in place, soaked the wrapping in kind of red wine, place that cake in an airtight container. Every three weeks, the airtight can was opened, the apple changed and the wrappings again soaked in red wine and replaced back in the air tight container. When opened for Thanksgiving, the cake was very dark, smelled great, was very moist, and by the time Christmas had passed, just our small family( 2 uncle and aunt couples, 2-3 nieces/nephews, Mom and Dad and I, all four cakes were eaten. Mother was an X-Ray tech and didn't have time to make more. She tried soaking the cakes in rum, for us, unpleasant to the taste; bourbon-same results. For whatever reason,almost any brand of red wine made the fruitcake an extremely delicious dessert.
yssirk123 wrote:
My grandmother was friends with several Pennsylvania Dutch women who gave her their fruitcake recipes, and it was out of this world good.
I have two pies from yesterday to finish. After that. I'll make a fruit cake.
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