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In the mood for fruit cake
I know, I'm sicko. But I like the things. My mom makes little tiny cupcake bite sized versions that are perfect with coffee.
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The pecan loaded fruitcakes from Corsicana, Texas, are excellent. Unfortunately, they don't fit with the way we eat now.
http://www.collinstreet.com/ |
I know I should have gotten on the bandwagon a month ago so there would be more time to cure, but I did make mini-fruitcakes last week. 8 mini-loaves and 12 cupcake-sized. Brushed them with brandy and stored in the fridge with the intent to brush with some more brandy in a couple days, then wrap.
Last night DH asked me if the "muffins" were being saved for something special, or could he just keep having them for breakfast? :eek: I asked if he noticed fumes rising off of them and he said no, they were delicious warmed in the microwave and enjoyed with his morning coffee. Of course, ours don't have the commercial glace fruits, but are mostly chopped dates, apricots, white raisins, cranberries, dried pears and walnuts in a batter made with orange juice, so I suppose it would be possible for somebody to mistake them for breakfast food..... but geez, folks, they're about 90 proof at this point! |
If I send you my address, would you mail me some? :D
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I've got 3 curing right now. I used CJ's recipe that I found in the cooking forum. They look and smell great (they're bathed in brandy of course). There are no unidentified green or red or yellow things in there. I used my dehydrated apples, pears, and bananas and I bought some dehydrated pineapple and mangoes along with pecans and walnuts. This is the first time I have tried to make my own.
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How about that recipe, SV???? Sounds heavenly.
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I never liked fruitcake when all I had was the store-bought kind, but my wife's fruitcake won me over. She made about a dozen loaves for the holidays this year, mostly for gifts, but we have eaten two. I think one fruitcake is good for about a five pound weight gain.
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I have some curing right now. I used Alton Brown's recipe. They are delicious! :)
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Mine have been curing for a month now.
I took one to my 86 yr. old mother on Thurs. I'm willing to beg she's already eaten the entire thing. I hope she didn't try driving too soon after consumption! |
My friend knew a lady who baked the most wonderful fruit cakes; loaded with whole, glace cherries, chunks of candied pineapple, and big pieces of nuts.
I got one for Christmas several times until the lady stopped baking them. They were rich and fruity, without being heavy. Wish I had the recipe. |
LOL!! My recipe came from right here on HT, in the cooking section. Here's a copy and paste of Calliemoonbeam's post on the thread about fruitcake:
I can help out with CJ's fruitcake recipe. You KNOW I love all your recipes, CJ! http://www.homesteadingtoday.com/ima...lies/smile.gif CJ’s Yummy Fruitcake This is not your mother’s fruitcake. Rather than dark and spicy (good too!) this one is light, fruity and sumptuous all at the same time! Fruit: 6 cups diced dried fruit of your choice (I used dried apricots, cherries, figs, dates, and cranberries) Enough brandy to cover the fruit, or put it in a bag and vacuum seal the air out, so much less brandy is needed. Cake: 1 cup (8 ounces) unsalted butter 2 cups (14 ounces) sugar 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons vanilla extract 4 large eggs 3-3/4 cups flour (16 ounces – all purpose, unbleached) 1 cup (8 ounces) orange juice 2 cups (7-1/2 ounces) broken walnuts or pecans Preheat the oven to 325 degrees. Lightly grease three 8 x 4 loaf pans, or use 8 mini loaf pans. In a large bowl, cream the butter and sugar and add the baking powder, salt and vanilla; mix. Beat in the eggs one at a time. Stir in the flour alternately with the orange juice. Drain the fruit and stir in along with the nuts. Spoon the batter into the prepared pans. They should be about three-quarters full. Bake the cakes for about 60 minutes (45-50 minutes for mini loaves). They will be golden brown in color, and a toothpick inserted into the center will come out clean. Remove the cakes from the oven, cool for 10 minutes and remove from pans. Brush with brandy. When completely cooled, wrap well and let rest at least 24 hours, or up to a month, brushing with brandy weekly. CJ likes this. |
Many thanks, gal.
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AHHHH!
I have a recipe that my mama got off a bag of vanilla wafers YEARS ago-like when I was a kid-and it is THE BEST fruit cake in the world! I wanted to make some this year but got sidetracked-I wish I had tried. Is fruitcake okay in January? ;) |
The wife makes the white fruitcake recipe from the Williamsburg Cookbook. Awesome! We'll be gnawing on that through January.
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How long do you let the fruit soak in the brandy? also when you're "brushing" the brandy on the cooked cake... how much brandy are you brushing on? teaspoon, tablespoons or 1/4 cup?
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A slice of homemade fruitcake,a nice slice of cheddar,and a big cup of Columbian....perfect wintertime snack!
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Mary |
We never liked it till I found a recipe for one without the citron--it's just fruit and a lot of pecans with just enough batter to hold it together. They've been sneaking in & stealing pieces on the big one I've got soaking. I broke it when taking it out of the pan so it was in two pieces. One piece has strangely disappeared. We like it soaked with a lot of brandy but I also use grape or apple juice on ones for my family alcoholics & they are good, too.
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I dont know how far you are from Ava but a Trappist Monastery there makes great fruitcakes and I dont even like fruit cake. Its a nice and peaceful place to visit and would be worth a trip if your not too far.
http://www.assumptionabbey.org/fruitcakes.asp |
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(colored fruits may lose their color but still taste GOOD!) Or a minimum of 48 hours can be adequate ~~~ I usually soak for at least a couple of weeks. Both fruit and nuts get soaked. I don't "Brush" any brandy on. I pour.......... Put on as much as the cake will absorb. Wrap tightly and then Repeat every 7-10 days as desired. |
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I've never tasted fruitcake before and have always wanted some. On Food Channel today I saw Alton Brown's Fruitcake recipe. It sounds really yummy.
http://www.foodnetwork.com/recipes/a...ipe/index.html Quote:
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Joshie,
I just found this online: http://www.tasteofhome.com/Recipes/V...afer-Fruitcake I think I may need to try it too! :) |
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