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Old 11-10-2019, 06:39 AM
eyepal eyepal is online now
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Default Lest We Forget about Fruitcake?



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It's been said that fruitcake was once deemed the "energy bar of past" during the Roman days in war times.. With the holidays upon us, I've been doing a bit of research into fruitcakes, as I found that not all are alike...far from it. The many kinds are staggering, but one thing about it might be considered a prep point...it LAST 4-6 months (or more).
I love fruitcake, but it seems to exist ONLY for the holidays...until now. I figure if it last that long, I can do several cakes twice a year .
The recipe's vary and I'm doing my own (w/o citrus peel).
What's your favorite kind, if any?
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Old 11-10-2019, 06:56 AM
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My Grandmother made the best fruit cake I ever tasted. She believed
in all natural ingredients. She was even against the use of Margarine.
I have no idea what was in her fruitcake but I miss her.

She also made the best Margaritas by using no short cuts. She was a
Swede who got off the boat at Ellis Island at about 1905 and lived
to the age of 99.

I hope some one shares a link to buy a good fruitcake because this
thread put me in the mood for one, even if I don't have time to make it
myself.
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Old 11-10-2019, 08:00 AM
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I coudn't begin to guess what your grandmother put in her fruitcakes, but here's a link that might give a clue.

eatgivelove.com/best-mail-order-fruitcakes/
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Old 11-10-2019, 12:48 PM
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LOVE IT
I start mine every year just before Halloween. Some years I make several kinds. My mom made a no bake one, the recipe came from a Betty Crocker Spice Cake Mix box.
Sometimes I do my Irish grannies version but every since I ate it for the first time, I always make what I now consider the gold standard for fruit cake - Guyanese Black Cake.
The fruit went in the rum 10-27, the cake will be baked 11-30 and it will age until Christmas Eve. We will be lucky to have any left by New Years.
I've posted the recipes before will have to see if I can find it and post a link.
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Old 11-10-2019, 12:56 PM
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The WWII C rats fruit cake was really good, even when issued in the 70's.
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Old 11-10-2019, 01:07 PM
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BLACK CAKE
3 1/4 cups dried currants
2 1/4 cups golden raisins
2 cups of dried dates, chopped
1 cup dried prunes, pitted and chopped
2 cups of dried cherries
The zest of 3 each: lemon, limes, orange
1 liter of dark – spiced Jamaica rum (the best you can afford)
Mix all of this together in a crock or large glass jar and cover. Stir weekly. This should be prepared at least 1 month before baking the cake. Some people go as long as 6 months. I start mine on between labor day and halloween, before the price of dried fruit and liquor goes up for the holidays.

TO MAKE THE CAKE
Preheat the oven to 250 degrees (no that’s not a typo)
Prepare 4 loaf pans by lining with parchment or brown paper and then buttering the paper.
In a small saucepan over medium heat bring to a boil:
Ĺ lb dark brown sugar
1/2 cup boiling hot water
Simmer for 5 minutes, set aside to cool (this is called browning)
*If this is not FULLY cooled, it will “bake” the eggs when added to the cake and ruin it.
Sift together and set aside:
1 lb all-purpose flour*
4 heaping teaspoons of baking powder
2 teaspoons of cinnamon
1 teaspoon each of ground clove, nutmeg and ginger
Ĺ teaspoon of ground mace
Cream together:
1 lb unsalted butter*
1 lb white sugar
Add:
8 eggs one at a time
Now add:
2 teaspoons of vanilla extract, 2 T of cassareep syrup and browning, mix well.
Add the sifted dry ingredients alternately with the fruit mixture until all is well mixed. Divide batter evenly between the four pans.
Bake for 3 hours.

Have on Hand:
1 more bottle of rum
Cheese cloth
Parchment paper
Twine
As soon as the cake is removed from the oven, pour rum generously over the top. (it’s going to look kind of weird) Once cool store in pans, covered, overnight.
Remove from pan and with a wet knife cut into 2”squares. Wrap each square in a small piece of cheesecloth that has been dipped in rum. Allow to dry before wrapping in squares of paper and securing with twine. This will keep in a cool dry place one year.

You can find many versions of this cake online, my recipe came from my husbands best friend whose family is from Guyana. As you can see from the picture - you don't see the fruit pieces because it literally breaks down in the rum. The texture of this cake is more like fudge. But ALL the taste is there!!
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Old 11-10-2019, 01:29 PM
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Betty Crocker No Bake Fruitcake (from 1957)

I box of Betty Crocker Spice cake mix
1 box of Betty Crocker Fluffy White Frosting mix
4 cups of your choice of candied fruit
1 cup raisins
1 cup chopped dates
2-3 cups of Nuts of your choice
Prepare 2-3 loaf pans by buttering them, cutting strips of parchment, wax or brown paper to line and then buttering the paper.
Bake the cake according to package directions - cool and crumble.
Make the frosting according to package directions.
You are going to need a REALLY big bowl - mix all the ingredients together. Use your hands, really get in there and smush it up.
Now pack it as tightly as possible into the pans. Wrap them tightly with plastic wrap and store in the refrigerator for 2-3 days before slicing.
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Old 11-10-2019, 02:54 PM
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I use the recipe from the Farm Journal Country cookbook, adjust fruit and nuts to your tastes. Usually do a double batch, it makes heavy loafs. After it’s turned out and cooled, I will soak each loaf in rum, water mixture (50/50) with a cup of sugar for each liter of alcohol used. After it just about quits bubbling, I will wrap with a couple of layers of cheese cloth, a layer of plastic wrap and a layer of aluminum foil and will lay t rest for a couple of months in a refrigerator, turning it over weekly.
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Old 11-10-2019, 05:59 PM
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Fruitcake is not my favorite, pannetone is lighter and more breadlike. Shipped from italy during holiday season it still keeps for many months, maybe till july? Comes with dried or candied fruit or chocolate chunks.
Costco has a seasonal cranberry walnut dark bread that is very good but very expensive. Don't know how long it keeps because it gets eaten quickly. Been meaning to try making this to see how it compares.

http://www.kingarthurflour.com/recip...t-bread-recipe

Costco also has a 3 pack of baguettes in heavy plastic that keep for like 3 months or so in packaging on shelf. Good tasting but not great price.
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Old 11-10-2019, 06:53 PM
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I like banana bread instead. Here is a twist on it that rocks.

Make your standard mashed ripe banana bread recipe, and at the last mixing moment you add something extra to the batter.

Dice up an unripe banana relatively fine (little third inch cubes) and saute them with some walnuts (or pecan) pieces fast in butter, brown sugar, and brandy. Just get them a smidge softer but don't overcook because you want the bits to stay intact. Also be very sparing with the butter, booze, and sugar because you are making just enough to coat the pieces, not a bunch of sauce that will throw off your regular recipe's liquid balance. Don't overload your regular recipe either. If you have too much just pile the rest on toast as a snack or use in another loaf. A light touch with this addition is called for.

It's just your regular banana bread that has several bits of sweet boozey banana and soft nuts mixed in each slice.

Or try other brandied fruit or nuts to accent the plain bread recipe. Just remember to use a gentle touch.

Banana bread just begs to be accessorized.
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Old 11-11-2019, 09:40 AM
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I too love banana-nut bread, but I don't make it very often. I think it has to do with a memory I possess from younger days, lol. A fiasco at my 1st attempt, the squirrels wouldn't even eat it .
Anyway, I ordered a book on fruitcakes and there are 51 recipes. I'm sure their are more from around the world, but I'm going start with this one.
Thanks for the recipe's .
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Old 11-11-2019, 10:50 AM
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I made fruitcake many years ago. I canít remember the recipe now. I made my own because I donít like the cherries that most recipes have. Thatís the nice thing about making your own-you can add whatever you want. Lots of nuts and citron but no cherries.
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Old 11-11-2019, 11:14 AM
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Quote:
Originally Posted by Ready?mom View Post
I made fruitcake many years ago. I canít remember the recipe now. I made my own because I donít like the cherries that most recipes have. Thatís the nice thing about making your own-you can add whatever you want. Lots of nuts and citron but no cherries.
I bet it's still edible after all these years!

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Old 11-11-2019, 12:46 PM
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Quote:
Originally Posted by ~Black.Dog~ View Post
I bet it's still edible after all these years!

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It probably would be if there was any left. It was devoured within two weeks. Thatís why I donít make it anymore. Itís too good.
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Old 11-11-2019, 12:56 PM
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Quote:
Originally Posted by eyepal View Post
It's been said that fruitcake was once deemed the "energy bar of past" during the Roman days in war times.. With the holidays upon us, I've been doing a bit of research into fruitcakes, as I found that not all are alike...far from it. The many kinds are staggering, but one thing about it might be considered a prep point...it LAST 4-6 months (or more).
I love fruitcake, but it seems to exist ONLY for the holidays...until now. I figure if it last that long, I can do several cakes twice a year .
The recipe's vary and I'm doing my own (w/o citrus peel).
What's your favorite kind, if any?
Collins Street Bakery in Cosicana texas has the best fruitcake. They ship everywhere. But really good fruitcake is not cheap.
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Old 11-11-2019, 01:15 PM
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Quote:
Originally Posted by clc79092 View Post
Collins Street Bakery in Cosicana texas has the best fruitcake. They ship everywhere. But really good fruitcake is not cheap.
I'm not sure, but I think that they have them year 'round.
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Old 11-11-2019, 04:46 PM
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I buy ours as Costco and marinate it in blackberry brandy. Helps the flavor and it keeps longer.
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Old 11-11-2019, 05:57 PM
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Check out Aldi's grocery for their seasonal German Stollen breads. I have a marzipan loaf that I bought close to 2 years ago (next month). Still soft, no evidence of mold, etc. I have routinely found that they last 6 months unopened. I believe they also come in almond and a couple of other flavors as well.

Granted, it isn't fruitcake per se but from a prepper standpoint it lasts well beyond what a loaf of store-bought cinnamon-raisin bread will.

RR
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Old 11-11-2019, 06:39 PM
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The one I like best is baked by Beatrice Bakery. I got hooked on them when Sears used to carry them in their Christmas Catalog. There were two, Butter Batter and Masterpiece. Beatrice calls it Grandma's Fruit & Nut Ring Cake other sellers call it Grandma's Famous Fruitcake. Pricey $63.75 for 5lb cake. I watch for sales from Cabela's.
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Old 11-11-2019, 08:51 PM
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We will make stollen and liebkuchen after Thanksgiving
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