Posted on 12/22/2010 10:40:29 AM PST by jpf
I like fruitcake.......send me yours if you don’t want them.
ditto
My mom made the best fruit cake! She has passed on and I have the recipe.
Each Thanksgiving and Christmas I used to make her fruitcake but I didn’t give them away I ate them!
Soon I found shortcuts to make them which means I made lots!
I have had to pass on her fruit cake this year as I have also had to pass on egg nog. I put on too many pounds because of them both!
I have tasted some really bad commercial fruit cakes and some really good ones, but my mom’s were the best.
I love fruitcake!!! I especially love pineapple chunks, cherries and pecans. I don’t like candied citrus rinds in fruitcake, but most fruitcakes don’t have that anyway.
You know that when you brag on a recipe that you have, someone on here is going to request that you post it here.
Was that a good enough hint?
Ruy’s fruit cake
3 8 oz pkg of chopped dates.
2 lb candied fruit. You can use the already mixed candied fruit available at some grocery stores.
1 lb extra candied cherries.
2 cups all purpose flour
2 teaspoons of double acting baking powder. NOT baking soda!
1/2 tsp salt
4 large eggs. 5 eggs is better.
1 cup sugar
2 lb pecan halves.
I use 3 or 4 aluminum foil bread pans. Grease and shake some flour in the pans. Keep an extra pan ready just in case there is more than you expected.
In a large bowl, pour in the candied fruit and candied cherries. Break apart.
Mix in a separate pan, the flour, baking powder, salt. Sift this over the candied fruit. Mix thoroughly.
Beat the eggs till frothy. gradually add 1 cup sugar. Then add this to the candied fruit mix. Mix thouroughly.
Add the 2 lb pecans, leving out only enough for decoration.
When everything is well covered with batter spoon this into the foil bread pans and pack down to fill all empty spaces.
Put the last cherries and pecans on top for decoration and place in an set at 275-300 degrees.
Bake for 1 1/2 hours.
After baking, allow the pans to cool and turn out onto a cooling rack.
Coat each loaf with white corn syrup. Let cool.
Place the loaves in a FREEZER to keep the nuts from turning rancid. You can put some rum or burbon on the cake beore it cools.
Thaw and eat each loaf as needed.
WARNING! You will gain weight.
Awesomest fruitcake on earth.
THAT sounds good, and is simpler than most.
If I use that recipe, the one minor change I’ll make will be to place candied (Will have to glace them myself; they don’t seem to carry them around here.) pineapple rings on top, with a candied cherry in the center of each, then put the decorative pecan halves around those.
Think I’ll work with that a bit to see if I can work some molasses into the recipe.
***Think I’ll work with that a bit to see if I can work some molasses into the recipe.***
There you go, ruining it! Next someone will want to soak it in orange juice, lime and something else that will give it a yucky taste!;-D
I wish I had a tin of c-ration fruitcake. I used to throw it away, until I tried it.
I like fruitcake.
Thanks, that really sounds like a good one. I have made fruitcake, but am looking for a better recipe. I will try this one.
A must for weddings also. On the day Prince William's engagement was announced, the Royal Navy* would have started making the wedding cakes. Like your mum they will use only the best ingredients and regularly soak the cakes in brandy and/or rum.
I was very disappointed to discover at the first wedding I attend in the US that wedding cakes are just what we would call "sandwich cakes".
Long live the fruit cake!!
* A tradition for royal weddings.
Maybe a bit of brown sugar in place of part of the white.... ;-')
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