HomeRoast Digest


Topic: Fruitcake Recipe (8 msgs / 274 lines)
1) From: Kai-La-Sha
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
2 cups dried fruit roughly chopped - figs, apricots, pineapple,
peaches, dates, etc.
3 oranges and 3 lemons that have thick skins
1  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
 tsp. salt
1 cup brown sugar
6 eggs
 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  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
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2) From: EuropaChris
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:
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3) From: Ed Needham
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
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4) From: Dave Huddle
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.
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5) From: Ben Treichel
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.
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Mogen
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6) From: floyd burton
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.

7) From: Dale A. Taylor
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

8) From: Chris Beck
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:
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