Do you like Fruitcake? Have you ever made it?
If so, wanna share your best Fruitcake recipe?
I only like my mom's.
I've never cared for it.
Never made it and never ate it. They always looked so dry and unappealing!
No. And no. LOL
They are ok. I will eat it if it is given to me. My mom likes them so to make her happy I have eaten many. I don't make them though.
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Never liked it & never made it ;)
I used to like my Moms homemade ones but that might of been because she soaked them in my Dads homemade blackberry wine.lol But I've also made them and they were pretty good. I usually make Larry a small one but haven't yet this year.
Here is the recipe I used to use:
4 cups of flour
2tsp. baking soda
1/4 cup of dark molasses
2 cups of butter or Oleo
2 cups of sugar
1 lb. of ea: raisins,dates,figs,Citron,Candied Cherries(red or green or a half and half),Candied Pineapple
1/2 lb. of almonds
1/2 lb. pecans
1 cup grape jelly
4 T. cocoa
1 tsp. cinnamon (you can add moe to taste)
1 tsp. Allspice
4 cups Blackberry Wine
Soak nuts in wine overnight.
Cream butter and sugar. Add eggs 1 at a time,beating each egg in. Sift flour,spices and soda together and add to above mixture.
Cut fruit into chunks and flour,shkae off excessive flour. Add nuts and wine and fruits and molasses. Stir well,batter will be stiff.
Butter three loaf pans,line with waxed or brown paper. Butter paper. Pack batter firmly into pans within 1/2 inch from top. cover tops of pans with waxed paper or foil. And place pan of water in oven under cake pans.
Bake at 250 degrees for the following lengths of time:
2lb. cakes, 3 1/2 hours
3 lb. cakes, 4 hours
Remove paper or foil from top lastg 15 minutes of cooking. when cakes are done-wrap pans in foil,then in towel until cakes are completely cool. Remove from pans and store in airtight container. It is best to make a month ahead of time and given time to season.
I usually make mine around the middle of November. And I do what my Mom used to do and thats soak cheese cloth in a mixture of blackberry wine and whiskey(or just the wine),wrap the cakes in the cheese cloth securely and then in tin foil. Let set for about a hour or so then put in the freezer until needed.
This tastes really good when sliced and warmed up with a little hard sauce poured over it.
I do not like fruitcake for the most part although my sister's MIL used to make something she called Brazil Nut Sensation which was wonderful. If I can find my copy of her recipe I will post it. No candy fruit in it and not much cake, but it had marschino cherries, brazill nuts, I think dates and I can't remember what else but it was ymmy. I have never made the traditional kind of fruitcake. Many years ago when I worked in a clinic in Seaside, Oregon the man who owned the local mortuary used to bring all the clinic employees gifts at Christmas - a fifth of booze for each of the male employees and doctors and a fruitcake for the females. And none of us ladies liked them. So one year, I got brave and told Harry that us ladies drank too. Just before Christmas that year, Harry died of a heart attack, but on the 23rd of December, here came his assistant with several big bags and a note attached, saying Merry Christmas - If you need more, call me. And in those bags was a variety of fifths of alcohol. No fruitcake.
My mom made them when we were growing up. I didn't like them back then, and I'm sure I haven't tasted one since I lived with her over 30 years ago!!!
I do like them pretty good. I don't make a regular fruit cake but I have made an icebox fruit cake before. I haven't made one in about 5 or 6 years but those are really good
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