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Fruit Cake
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Dec 24, 2018 05:48:09   #
edwdickinson Loc: Ardmore PA
 
Apparently fruitcake has been a non-starter for a long time.
Merry Christmas



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Dec 24, 2018 06:54:31   #
Architect1776 Loc: In my mind
 
edwdickinson wrote:
Apparently fruitcake has been a non-starter for a long time.
Merry Christmas



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Dec 24, 2018 06:55:37   #
hannaco Loc: People's Republic of California
 
wmurnahan wrote:
I don't understand why folks don't like fruit cake, I mean it is made of candied/dried fruits, who doesn't like dates and raisins or candied pineapple. The cake is a heavy sweat pound cake and then it is soaked in alcohol. There is not a better desert in the world.


Just another nightmare for a diabetic, or someone trying to lose weight.

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Dec 24, 2018 07:12:24   #
Marg Loc: Canadian transplanted to NW Alabama
 
Well for the past 43 years my DH has insisted he does not like fruitcake. This year he decided he was mistaken and is attempting to make up for what he’s been missing.
#allgoneb4Christmas
#christmascake2018round2
#25poundsofcake10poundsonthehips
#fairtradeIthinknot
#nextupmincemeatpie



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Dec 24, 2018 07:12:54   #
chippy65 Loc: Cambridge
 
Wallace and Grommit were strongly in favour of.....


" where is the Cheese ?" Happy Christmas Everyone !

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Dec 24, 2018 07:54:02   #
jerryc41 Loc: Catskill Mts of NY
 
TriX wrote:
Alcohol is the key 🤫. I soak mine in brandy for weeks - never have any leftovers.

Cheers


Funny!

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Dec 24, 2018 07:56:22   #
jerryc41 Loc: Catskill Mts of NY
 
I use and old (over 100 years) family recipe, and this cake is delicious.

FRUIT CAKE

1 cup raisins ½ tsp cloves
1 ½ cup water ½ tsp Allspice
1 ½ cup sugar 1 tsp baking powder
1/4 pound butter 1 tsp baking soda
2 cups sifted flour 1 cup walnuts
½ tsp salt ½ cup citron
1 tsp cinnamon 2 eggs


1. Wash raisins and cook with water and sugar for five minutes. Add butter and set aside to cool.
2. Next, sift flour, salt, spices, baking powder and baking soda into a large bowl.
3. Turn oven on to 325°.
4. Add nuts and citron to dry ingredients.
5. Beat eggs until very light & fluffy. Stir into raisin mixture. Add to dry ingredients.
6. Beat or stir thoroughly until all ingredients are blended.
7. Spray 8" Bundt pan with vegetable spray and pour in the batter.
8. Bake @ 325° for 1 ½ hours.

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Dec 24, 2018 08:25:31   #
fourlocks Loc: Londonderry, NH
 
Rose42 wrote:
There's a lot of variations in fruitcake. I've had a few that were really good but they seem to be the exception rather than the rule - in my experience.


I agree. We have an old family recipe that contains only raisins and is as light as a standard pound cake while my wife's recipe produces a brick of cake with a density approaching that of a neutron star. Can't fight family tradition, though. I vividly remember my mother opening the cakes and dousing them with brandy, several times before Christmas. Oddly enough, she went through an entire bottle of brandy for a half dozen cakes and they never seemed over saturated with alcohol. Hmmmm....

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Dec 24, 2018 08:41:33   #
bluescreek Loc: N.C. Sandhills
 
The fruit cakes in Bear Creek, NC are the best!

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Dec 24, 2018 08:51:59   #
Burtzy Loc: Bronx N.Y. & Simi Valley, CA
 
wmurnahan wrote:
I don't understand why folks don't like fruit cake, I mean it is made of candied/dried fruits, who doesn't like dates and raisins or candied pineapple. The cake is a heavy sweat pound cake and then it is soaked in alcohol. There is not a better desert in the world.
Interesting and amusing choice of descriptive wordage. You called it a desert instead of a dessert. Now that I can agree with.


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Dec 24, 2018 09:41:03   #
dennis2146 Loc: Eastern Idaho
 
DirtFarmer wrote:
I forgot to mention:

The usual fruitcake is wrapped in a cloth soaked in some alcoholic beverage (rum or brandy is common) and left for a few weeks. That's because the cake is very dense and it takes a long time for the alcohol to diffuse through the fruitcake.

At one of my previous jobs we used spinal tap needles. They're a fairly large diameter needle about 3" long and they have an insert that keeps them from getting clogged when you insert them into whatever you're inserting them into. They're ideal for injecting the alcoholic beverage directly into the center of the fruitcake. That makes the diffusion process much faster, cutting a couple weeks off the total process.

I suspect these days they're hard to come by unless you know someone who works in a hospital.
I forgot to mention: br br The usual fruitcake is... (show quote)


There are similar needles sold at Cabela's, Bass Pro Shops, Sportsman's Warehouse, any outdoor store that sells cooking equipment will have them. They are also used for injecting spices into turkeys for deep frying.

Dennis

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Dec 24, 2018 10:25:24   #
Orson Burleigh Loc: Annapolis, Maryland, USA
 
Architect1776 wrote:
This is how I feel about fruit cake. Makes a good bomb.
Note: In WWII in the pacific Theater my father was a Marine. When fruit cakes arrived in tins the tin was opened and the cake was squeezed to remove the alchohol and the cake thrown away and the alcohol was consumed.


I grew up with fruit cake made to my Mormon grandmother's recipe. That cake was a wonderful treat, and I was baffled by the intense dislike of fruitcake that other kids expressed. Tasting some commercial fruitcakes led to an understanding of that general scorn: many of those so-called cakes' recipes were designed as vehicles for absorbed liqueurs, rum, or schnapps. Any fruitcake that is intended to be enjoyed without alcohol must come up to scratch on its own fruity merits.

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Dec 24, 2018 10:30:01   #
Architect1776 Loc: In my mind
 
Orson Burleigh wrote:
I grew up with fruit cake made to my Mormon grandmother's recipe. That cake was a wonderful treat, and I was baffled by the intense dislike of fruitcake that other kids expressed. Tasting some commercial fruitcakes led to an understanding of that general scorn: many of those so-called cakes' recipes were designed as vehicles for absorbed liqueurs, rum, or schnapps. Any fruitcake that is intended to be enjoyed without alcohol must come up to scratch on its own fruity merits.



I think I will make it without the fruit so it is just a cake with nuts in it as the cake part isn't too bad.
My wife let me make a cornmeal 8x8 inch pan cake like I had as a kid, then cut into squares. She hated it, but today it is all made with so much sugar it is disgusting.

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Dec 24, 2018 10:49:30   #
Smudgey Loc: Ohio, Calif, Now Arizona
 
When I was under age, my parents were out of town on New Years eve. I decided to have a party while they were gone, the only alcohol available was Rum, so we had Rum and Coke and Fruitcake. Never been so sick in my life. I can't eat Fruitcake or drink Rum ever since, and that was over 50 years ago.

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Dec 24, 2018 10:56:49   #
CaptainBobBrown
 
I wonder if it has to do with anchovies? I mean there are people who like anchovies on their pizzas and people who can't stand them. Doesn't seem to be any in between for people.

Now I love fruit cake and anchovies on pizza and my wife dislikes both. Let's have a poll. Any Hogerts who like one but not the other? Any like us who can't stand both.

There would be 4 possibilities: A-Can't stand either, B-Like both, C- like fruit cake but not 'anchovies on pizza', D- Don't like fruit cake but do like 'anchovies on pizza'.

Let's keep it simple and not include things like Don't like anchovies on pizza but do like them in chef's salad. I suspect the combo of pizza and anchovies distresses some people because of the overwhelming amount of saltiness not found in other combination.

Poll closes at 2400 12/25/18.

Happy holidays.

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