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#16 | |
Tomatovillian™
Join Date: Apr 2015
Location: Ohio
Posts: 457
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![]() ![]() Please post it, or at least please send it to me as a PM. Please.... ![]() |
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#17 |
Moderator Emeritus
Join Date: Jan 2006
Location: Upstate NY, zone 4b/5a
Posts: 21,169
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The recipe my mother used for fruit cake came from my Grandmother Male and it was passed down by her ancestors when they came to the US from England.
I don't have a recipe to give,but in general,the batter was mixed,fruits and nuts added, steamed,then when cool wrapped in gauze, put in our then cool pantry,taken out about once a week, and basted with whiskey or whatever,it could also be Scotch, since my father plowed driveways near us in the winter and would be given a bottle of this or that as a Xmas present even though he didn't drink hard stuff. It was made by Thanksgiving time to be ready for Xmas. Carolyn,who also still has a wonderful box of Xmas that has a picture depicting folks bringing their fruit cakes on sleds to a hole in the ice and dumping them in. That's Edward Gorey for you for those who know about him. ![]() ![]() https://www.google.com/search?q=Edwa...&bih=815&dpr=1 And yes I have cards of several of his illustrations,I love them all.
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Carolyn |
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#18 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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My goal this year is to make all the things I love and cant by in the stores anymore for Christmas. I will forgo the big meats and head right into the sweets. ![]() Fruitcake. Mincemeat pie top of the list. |
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#19 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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I had to laugh at this.... My family was accused of being neanderthals because we ate dessert first... of which we don't but I laughed anyway at the insult of an angry person...
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carolyn k |
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#20 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,793
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Here is my fruitcake recipe - adapted from grandmother's. I use refined olive oil instead of butter, and I use dried apricots instead of "peel" or "crystallized fruit" which IMO make the whole thing taste pretty bad.
I'm sure you'll make up your own recipe Worth, so this is another guideline for your invention. Fruitcake Combine: 3 cups flour 1 1/2 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 1 tsp nutmeg 1 tsp ginger 1 tsp cloves Chop and use a little of the flour mixture to combine: 2 cups dried apricots 2 cups glace cherries 2 cups raisins 2 cups currants In your largest bowl, cream: 1 cup pure olive oil (not evoo) or butter 1 cup brown sugar 4 eggs 2 tsp vanilla Then add: 1 pint of molasses Stir in the flour mixture, then the fruit. Spread it into a lined, greased cake pan Bake for three hours at 300 F. I do mine in a big rectangle pan, makes it easy to cut square chunks (and fits in envelopes) ![]() |
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#21 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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Bower, that sounds good.
Just being curious - why use pure olive oil instead of butter? (I should tell you that I have not used olive oil much because of cost, so I don't much about it.) About EVOO, I had to look that one up a few years ago when people here were writing about it - it stands for Extra Virgin Olive Oil. I thought it was a brand name like Coke or something like that. ![]() |
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#22 |
BANNED FOR LIFE
Join Date: May 2014
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The post above isn't why I clicked on this thread. Just Bower's fruitcake recipe sounds good.
The reason why I don't make fruitcakes is because I'm the last of my extended family that likes fruitcakes. I could buy one of those tiny loaf pans and scale down a recipe just for myself, but I don't really like cooking things just for me. (After proofreading - that sounds sad. I don't mean for it to.) Fruitcake is one of those foods you either like or you don't. |
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#23 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,793
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Salt, the condition of high cholesterol and heart disease runs in my family. So when the doctor told me my cholesterol was up, many years ago, I just switched to olive oil for everything pretty much.
The evoo is green colored and contains a lot of 'good for you' stuff besides the oil, but it is also strong tasting and only suitable for savory things. The refined olive oil or "pure olive oil" is yellow and just tastes like an oil, so that is what I use for baking. |
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#24 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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First I am a cranberry hoarder and I freely admit it.
I have stacks of them in the freezer. ![]() Next I cook for myself first and foremost. Even if there is a pile of people I cook for myself. My mother was that way and I take after her big time. My favorite story she read to me as a wee thing is The Little Red Hen. The one where she did all the work while the rest of the lazy critters sat around and did nothing. This had a profound effect on me and to a large extent made me who I am today. I used to cook for seven people and they ate what I made or starved. I dont like beef soup. Fine more for me. ![]() Oh yeah fruitcake I would take one for myself and hide it. ![]() Worth |
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#25 | |
BANNED FOR LIFE
Join Date: May 2014
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I understand why you use olive oil instead of butter. |
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#26 |
Moderator Emeritus
Join Date: Jan 2006
Location: Upstate NY, zone 4b/5a
Posts: 21,169
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(Mincemeat pie top of the list.)
One thousand cheers for mincemeat pie. ![]() And yes,it was my Grandma Male who made THE best. Again a recipe handed down to her from England. She used REAL suet in it as the English always did. https://www.google.com/search?q=reci...&bih=815&dpr=1 lots of suet used in recipes listed in the above. Carolyn
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Carolyn |
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#27 |
Tomatovillian™
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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Ted's recipe for 30 day (or Friendship) cake, instead of the regular Fruit Cake.
Ingredients: 1 packet of yeast or a pint jar of some friends starter, which is the leftover juice from the process. 2 cups of warm (not hot) water to activate the yeast if needed 4 cups regular sugar 1 large can (15 oz) of fruit cocktail 1 large can (15 oz) of diced peaches 1 large can (15 oz) crushed pineapple 1 8 oz can of jar of maraschino cherries 1 large can of any other fruit you choose 1 standard yellow cake mix - moist is recommended 2 cups dried raisins 1 or 2 cups of the nuts of your choice Do not drain any of the canned fruit. Stir only with non-metallic instruments Begin with two cups of the sugar, yeast, and the fruit cocktail and put them into a glass container. Combine and stir with a non metal instrument daily for the first week. Add the peaches and another cup of sugar and stir daily for the next 7 days. Add the Pineapple and another cup of sugar and stir daily for the next 7 days. Add the maraschino cherries and any other fruit you choose, and stir daily for the next 7 days. Now add the English Walnuts and any other fruits or nuts you choose and stir daily for the next 3 to 4 days. Your "mix" should have taken on a distinctly "wine" aroma. If this happens, you are right on track. Saving the liquid, and using a colander or non-metallic strainer of your choice, drain the entire mixture to separate the fruit from the juice. Now, all the final ingredients are ready. With one cup of the "juice" and two cups of the fruit, add them to one standard box of "Moist Yellow Cake Mix". Stir together to achieve a good mix and pour into a well greased Bunt cake pan and bake in a preheated 350F oven for 45 min to one hour or until a test toothpick or skewer shows it to be done (comes back dry). Cool and enjoy. It can be sliced or chunked and frozen for storage. Freezer time had been tested by me to be at least 12 months. It is not that "brick" most folks have against "Fruit Cake". It is light and fruity and sweet and will please the most critical of appetites. The extra liquid can be refrigerated (not frozen) for next year or used for additional cakes. We usually get about three cakes out of each recipe. If you use the liquid which most of us call a "starter", then all you have to add is the fruit and sugar. Refrigerated leftover liquid doesn't seem to kill the yeast. You can adjust the amounts of the fruits added to this recipe. It's all about allowing the yeast to ferment the fruit and make alcohol with the sugar. The alcohol is boiled off during the baking, but the flavors remain. Hope this works for you. The taste should be fruity and sweet. If you are diabetic, then caution is strongly advised.
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; October 24, 2018 at 02:28 PM. |
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#28 | |
Tomatovillian™
Join Date: Jan 2010
Location: WI, USA Zone4
Posts: 1,887
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Glad to hear you are holding up. How is the Magnolia tree doing? |
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#29 |
Tomatovillian™
Join Date: Feb 2013
Location: Southeast Kansas
Posts: 878
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Our absolute favorite for "homemade" fruit cake!
Kentucky Bourbon Cake/Whiskey Cake Servings 24 servings Prep Time 20 minutes Cook Time 4 hours Kosher Key Dairy Description History and a traditional recipe for Kentucky Bourbon Whiskey Cake from food historian Gil Marks. Bourbon spiced cake filled with dried fruit and nuts. Ingredients Fruit and Nut Ingredients
Batter Ingredients
Recipe Notes You will also need: One 10-inch tube cake, two 9-inch rounds, or four 9- by 5-inch loaves, large mixing bowls, sifter, hand mixer, roasting pan or large baking pan, Instructions
VARIATIONS
Last edited by Patihum; October 25, 2018 at 04:42 PM. |
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#30 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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Ted, a friend of mine recently remarked that she wished she had her late mother-in-law's fruitcake recipe. The mother-in-law would set fruit out on the table for weeks, she said. I read your recipe and passed it on to her; she says it's exactly what she is looking for! You made someone's day.
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