Who Loves fruit cake?

Murrmurr said:
I agree, @Robert59. I mean, it's true they're expensive to make, but offer her $35 and maybe she'll ultimately take $40.

Does this lady want you to pay in advance? If she does, write a Bill of Sale and have her sign it! I'm serious. Just tell her you've been taken advantage of before and the Bill of Sale is your insurance. Make sure her address and/or phone number's on it, and make sure they're real. It'd be wise to include "deliver by [certain] date", too, especially if she won't take less than 50 bucks.
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Sounds like an awful lot of trouble. I'd just give her the 50 bucks. In my business I
never used contracts, and never had a problem.
 

All this talk about fruitcake has made me think seriously of making fruitcake for Christmas. My recipe makes two so I'll have to halve it because it's going to be only me eating it.

@Murrmurr I've always used brandy and have a bottle of brandy in the cupboard so I think what I'm gonna do is...make a fruitcake and while I've got the brandy out, make some brandied peaches. You know, to use up the brandy. It's been in the cupboard for so long that, geez, it may have evaporated. If not, I don't wanna take that chance...
 
I must be going through [another] change of life, I used to hate fruit cake but now I'm actually feeling as if I might want some.
Years ago a co-worker gave me a xerox copy of a joke fruit cake recipe, of course I can't find it so I'll see if I can find it on Google or re-create it.
 
Collins Street, the only fruitcake I have tried. It was a regular Christmas gift sent to my work place for many years. I have never ordered one. We always looked forward to the arrival of various goodies from our vendors.
 
There's one in Claxton, GA, that's famous for its fruitcakes, too. I don't think I've ever had a commercial fruitcake. Maybe that's why I like fruitcake...nothing sez lovin like something from the oven. The oven at home, that is.
 
Georgiagranny said:
Me! Association, I guess. Memories of childhood when sweets were a rare treat and I got to help my grandmother make fruitcakes and Christmas cookies the weekend after Thanksgiving. The fruitcakes were wrapped in brandy-soaked cheesecloth and the cookies decorated and put away until Christmas Eve in Gramma's cold room in the cellar. During the day on Christmas Eve, she iced the fruitcake and decorated the tops with candied pineapple. Waiting from Thanksgiving weekend until Christmas Eve to eat them was torture!

I have a recipe around here somewhere for one made with mincemeat that's really good and very moist. Haven't made it for years...because the only one around here who'd think it's a treat is me.

And now that I think about it...there's half a (commercial...I didn't make it!) Stollen in my freezer from last Christmas!
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Here is an old recipe from the folks at None Such using compressed mincemeat

1662672973240.jpeg
 
I like fruit cake, and just a few pieces of a fruit cake at Christmas are good for me, also I like drink water when having fruit cake. Years ago, I bought a fruit cake that was about three inches by three inches and a foot long. I am the only on in the house that likes fruit cake and I bet it lasted for five years for me having a few pieces for each Christmas. I stored it in the freezer all the time and then after about five years I threw the rest away because it was getting old but was still tasty.
 
I do like fruit cake, but only tiny slices. And no alcohol in it or on it....setting fire to cake is just an abomination! In the UK we have whats called MaltLoaf, I do like that a lot

I just looked it up on Wikipedia and discovered for the first time in my life that it originated in Scotland! Well, I am shocked!

https://en.wikipedia.org/wiki/Malt_loaf
 
I seemed to be the only one that loved fruitcake. I made it myself once, but it was really so much work (and $$) that I never did it again.

However, Entenmann's used to have a loaf pan fruitcake that was really very good. I would buy that, wrap it with rum soaked cheese cloth, and refresh the rum every few days. It was wonderful. I have not seen the holiday fruit cake from Entenmann's in recent years.
 
Knight said:
Don't like the candied fruit either. We have a Sprout's store here that sells dried uncandied fruit. And yes it's expensive but at this stage of our life were worth the cost.

Soaked Fruit Mixture:
1¼ cups dark raisins
1¼ cups golden raisins
2 cups mixed unsweetened dried fruit, chopped (note: I like to use equal parts peaches and apricots
1 cup dried unsweetened black figs chopped
1 cup dried unsweetened tart cherries chopped
¾ cup dried unsweetened prunes chopped
¾ cup (6 oz) dark rum

Fruit Cake Ingredients:
1½ cups unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon Diamond Crystal kosher salt
1 stick (4 oz) unsalted butter softened
¾ cup packed light brown sugar
5 large eggs room temperature
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
½ cup freshly squeezed orange juice
1 Granny Smith apple peeled and coarsely grated
¾ cup slivered almonds (or chopped pecans or walnuts) <--- I like chopped pecans

For Storage:
medium sherry or triple sec for soaking<--- I wet cheese cloth in triple sec to cover the cake to keep it moist. The cheese cloth should be damp not soggy. Re wet as needed to keep the exposed edges moist.

Instructions
The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position.
I use parchment paper cut to fill the inside of a 9X13 glass baking pan. I cut the paper oversize so I can make tabs to be able to lift the cake out for cutting.

1.In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.

2.In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated.
3.Over low speed, slowly add the flour mixture until just absorbed.
Tip
I add the flour by folding it in then mix slowly until all the batter is combined. Reason= when I add the flour to the wet mix for some reason no matter the lowest setting the flour kicks out of the mixing bowl.

Time to pre heat the oven to 300 degrees.

4.Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, soaked dried fruit mixture (along with any liquid if it hasn’t already been absorbed)
5.Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated.
6.Bake at 300 degrees for 75 to 90 minutes or until the batter is set and the tops are golden brown. Remove from the oven and place on a rack to cool completely before removing from the pan.
7.Store in the refrigerator for up to 6 to 8 weeks.
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I wonder if my Diabetic doctor would like this? I would cut out the real sugar and replace with Splenda. What do you think about this?
 
Gary O' said:
Not the insidious cement bricks, sweetened with brittle petrified fruit bits found in grocery stores
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The way I remember the Claxton fruit cakes that were so common when I was a kid. People used to sell them door to door for various fundraisers. My mother often bought one for the church or little league or whatever worthy cause was selling them.

Looked them up and they still exist, been at least 50 years since I had a bite, hope they have gotten better, but I doubt it.

https://www.claxtonfruitcake.com/
 
Alligatorob said:
Looked them up and they still exist, been at least 50 years since I had a bite, hope they have gotten better, but I doubt it.
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I think fruitcakes are exempt from expiration dates
Their shelf life looks to be listed as eternal
That 50 year old cake oughta be just as good now as it was then
 
My late husband liked it,if he saw it while shopping he would buy it which was odd as he didn't care for sweets.
Then again,he also liked mincemeat pie:(
 
Robert59 said:
I wonder if my Diabetic doctor would like this? I would cut out the real sugar and replace with Splenda. What do you think about this?
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Print it out & take it to your doctor on your next appointment. As for me I like it especially the non candied fruit.
 

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