Who Loves fruit cake?

Not a fan of fruit cake. I would say, "No thanks," when it is offered. I just don't like the stuff. One time someone made a fruit cake, but instead of bits of fruit, she used gum drops. It looked like fruit cake, and I tried it and thought it was actually better, not health wise of course, but fruit cake isn't exactly health food either.
 

NorthernLight said:
@Robert59 Dried fruit is probably too hgh in natural sugars. But it would be worth asking your doctor.
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Absolutely should check with his doctor. Especially when this kind of info is available to read.

The Bottom Line
Excessive amounts of added sugars have been associated with an increased risk of type 2 diabetes, likely due to negative effects on the liver and a higher risk of obesity.

Natural sugars like those found in fruits and vegetables are not linked to diabetes risk — whereas artificial sweeteners are.

In addition to sugar consumption, overall diet quality, body weight, sleep quality, exercise and genetics all play a role in the development of this disease.

Eating a diet rich in fruits, vegetables, nuts and coffee, consuming alcohol in moderation, maintaining a healthy body weight and exercising regularly can help reduce your risk of type 2 diabetes.


https://www.healthline.com/nutrition/does-sugar-cause-diabetes#bottom-line
 
JustDave said:
Not a fan of fruit cake. I would say, "No thanks," when it is offered. I just don't like the stuff. One time someone made a fruit cake, but instead of bits of fruit, she used gum drops. It looked like fruit cake, and I tried it and thought it was actually better, not health wise of course, but fruit cake isn't exactly health food either.
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I don't think I've ever read where a dessert is good for your health. The recipe I make isn't intended to be consumed completely the same day. I've even frozen a portion . But like everyday food taste buds differ, something like Haggis I don't think I could like but Id try it just to see.
 
Knight said:
I don't think I've ever read where a dessert is good for your health. The recipe I make isn't intended to be consumed completely the same day. I've even frozen a portion . But like everyday food taste buds differ, something like Haggis I don't think I could like but Id try it just to see.
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I make a "real" fruitcake a couple Christmas's ago and it was so good! I froze half of it because I didn't want it to get like a brick...haha. We like fruitcake and maybe I'll make another one this year :)
 
Knight said:
I don't think I've ever read where a dessert is good for your health.
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Dessert is something to eat when you are done eating. Think about how silly that statement is. Why would you eat when you are done eating? Are you done or not done? If you are not done, why pile on empty calories? The whole concept of desert seems contrary to good health. I've heard people say, "Save some room for desert," like it's one of the 7 important food groups. God forbid you refuse to eat desert or your broccoli.

But I break down every once in a while. Not everything I do is good for me, although deserts are now a rarity in my life. But they happen when I'm feeling like self destructing or when I'm trying to assert my defiance against reality.
 
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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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Nice of you to share your recipe. I enjoy fruit cake and use a shorter version i found online. I shall tweak it a bit to in corporate yours. I had asked around but was never able to get one.
 
When I was a kid, I loved fruitcake.
We set up a bowling alley in the hallway with bottles & cans & used the fruitcake as the ball.
It lasted for several years before it grew green fuzzy stuff on it.
 
bowmore said:
IMO, the only good fruitcake is made by Collin street bakery in Corsicana TX. However, the best thing I got from them was their White Chocolate Macadamia Nut Cheesecake!
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My mother-in-law would send us one every year for Christmas. It was beautiful with lots of pecans.
The closest thing to it was the one from Collin St Bakery (as mentioned) which we ordered for years.
 
I love fruit. I like cake. I don't like fruitcake. No one in my family likes fruitcake. When I was growing up, relative who did not know this, would send my family a fruitcake every Christmas. It would remained untouched in the fridge until it grew hard as a brick and we would toss it out to the birds and wildlife during snow storms. 😖
 
I like fruitcake but not everyone can turn out a terrific cake. I like a dark fruitcake aged with cognac, lots and lots of glace cherries, almonds, candied angelica. Like to eat it ever so slightly warmed with a great dollop of clotted cream on the side.

Did you know: fruitcake can be traced to ancient Egypt when delicious and long-lasting cakes were placed in the great pyramids with deceased royal dignitaries to sweeten their experience in the afterlife.
 
I am not a fan of fruitcakes, but my mom absolutely loved them, and with a dollop of whipped cream :)

There is one I want to try this holiday season, that is called the 'Brandy fruitcake', am looking forward to it ...
Give it a go and see what I think..
 
I love my own homemade fruitcake which uses dried fruit, sweet spices, grated citrus zest, fresh apple, and apple juice. No sugar and none of those hideous glacé cherries (blech). I also love a nice plum pudding with lemon curd and a second helping of plum pudding with custard sauce. Mmm ... is it Christmas yet?
 
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Fruit cake is like pizza.

Good pizza is great. It's not unhealthy. It's very tasty. Frozen factory made pizza is lousy.

Same goes for fruit cake.
 
Never cared nuch for it, althogh it was a favorite with my folks and grandparents. My wife's made it a few times over the years, using mom's recipe. She does a good job but it's still not one of my favorites.
 

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