I know most people hate holiday fruitcake, mostly because of the plastic tasting colored stuff that passes for fruit in these cakes. Here is a recipe that uses only the natural flavors of real fruit - I especially like the small mission figs in it. It is bittersweet and citrusy in flavor and a wonderful nibble to accompany a good espresso! Florida Fruit cake 2½ cups dried fruit roughly chopped - figs, apricots, pineapple, peaches, dates, etc. 3 oranges and 3 lemons that have thick skins 1½ cups golden raisins 1 bottle maraschino cherries or pkg. of candied cherries (for color) (soak them for 24 hours in brandy to get rid of that "plastic fruit" and/or maraschino flavor) 4 cups nuts (pecans and hazelnuts, almonds, walnuts, etc.) roughly chopped. 1 small jar of bitter Seville orange marmalade 1 lb. unsalted butter 3 cups flour 1 tsp. baking powder ½ tsp. salt 1 cup brown sugar 6 eggs ½ cup brandy, whiskey or dark rum 1 tsp. vanilla extract Peel the oranges and lemons and cut the skins into small pieces (1 cm. or less) place in a small pan with a few tablespoons of water, the juice of one lemon, and a half of the sugar and simmer until tender. Add the rest of the fruit, the sugar, the marmalade and the booze, and simmer for a few minutes to marry the flavors. Mix butter, vanilla and sugar in a large bowl and whip. Add eggs and whip well. Sift in the dry ingredients and mix well. Add fruits and nuts and a little more booze if desired. Combine well and divide into two (preferably) decorative cake molds, which have been sprayed with butter flavored "pam". Bake at 275 F. degrees for 1 ½ to 2 hours until a thermometer in the middle of the cake registers 200 degrees. Cool for about 15 minutes, then remove the cakes from the pans. when cool, wrap in cheesecloth and sprinkle liberally with more booze, then wrap in heavy duty aluminum foil and store at room temperature for at least 2 weeks. The finished cake has the distinct flavors of natural fruits, and is not very sweet nor very alcoholic. The most prominent flavor is that of the citrus. -- Regards, Cathy "If you're not a liberal when you're young, you have no heart. If you're not a conservative when you're old, you have no brains." - Winston Churchill homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
We have a recipie that we love for fruitcake. I don't have it handy here, but it entails stuffing dried figs with brazil nuts and rolling in sugar, candied cherries and pineapple, and I think other nuts in the batter (walnuts maybe?). The end result is a bit similar to traditional fruitcake crossed with German Stollen, but more dense and rich. It truly is a fruit 'cake', not the building block commercial rum soaked yuck. Oh yeah, we use no rum, but wrap the cake in a clean white cloth liberally soaked in Mogen David Concord Grape wine. Yup, Mogen David, the Folger's of wine. After sitting in the fridge wrapped like this for 6 weeks, the cakes have the most amazing fruity, winey, rich aroma. It's quite addictive stuff. Trust me, gang, I wouldn't touch a fruit cake if my life depended on it before I married my wife and her Mom made this recipe our first Christmas together. I was hooked for life. I'll post the recipie if anyone is interested. Chris Kai-La-Sha wrote: <Snip> The NEW Netscape 7.0 browser is now available. Upgrade now!http://channels.netscape.com/ns/browsers/download.jsp Get your own FREE, personal Netscape Mail account today athttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://webmail.netscape.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Mogen David...heheheh. My parents were not drinkers at all, but every Thanksgiving they would buy a bottle of Mogen David to go with the meal. They would let us kids have a little in a wine glass. A third of a bottle would go back into the refrigerator, and left there for months. I would occasionally sneak a little bit of it, and put the bottle back. Big drinker...wooo hooo! To this day, I buy a bottle of Mogen David for Thanksgiving and take it to our family get together. It brings fond memories for all my brothers and myself. I guess my brain overrides the reality that it is truly a cheap wine, but it's one of the best in my book. (I'm not a wine connoisseur, but do enjoy decent wine) Ed Needhamhttp://www.homeroaster.comed **************************************** **********************************************
Chris & Ed, Are we all related? I could almost have written both stories. Think I'll go out this afternoon for a bottle of Mogen David. Dave Westerville, OH PS: I'll have to leave Westerville (historic home of the Anti Saloon League) to by that bottle. <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On Fri, 27 Dec 2002 11:00:29 -0800 (PST), Dave Huddle wrote: Actually you can include me in the same category. However I have found a small Ohio winery that makes a better wine that gives the same nostalgic effect. <Snip> go <Snip> for <Snip> wine) <Snip> Mogen <Snip> href="">http://mail.telocity.com/jump/http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://mail.telocity.com/jump/http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip> href="">http://mail.telocity.com/jump/http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://mail.telocity.com/jump/http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
If you can get your hands on a NYT cookbook-they have a killer fruit cake recipe. I take all the dried fruit, chop it up with nuts and then put it in a large stone crock, pour in a fifth of cognac and a fifth of dark rum and let it marinate for 9 months-then after I bake the fruitcake I put it back in the large stoneware crock and pour on more cognac and rum and let it set for 3 months and then it is fruitcake that most would appreciate.
Chris I would like to try the recipe if it is not too much trouble for you to find it. I am always looking for good recipes to try. Thanks, dale
Dale, I sent you the scanned recipe. It was much easier than typing it out. If anyone else would like it, it's about a 68K .jpg file and I'll send it direct. Chris Dale A. Taylor wrote: <Snip> -- Your favorite stores, helpful shopping tools and great gift ideas. Experience the convenience of buying online with Shop!http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://shopnow.netscape.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast