This thread is devoted to a discussion of holiday fruitcake.



Personally, I love it. I make fruitcakes every year and wrap them in brandy-soaked cheesecloth. Every two weeks, I spray the cheesecloths with more brandy. After a couple of months, those cakes pack a punch.

So.... fruitcake. Do you love it or do you give it a wide berth?

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No to fond of it. Usually have the store bought one. A one inch square about a foot in length. Just one of those lasts forever it seems. Now yours sounds interesting.

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In our family there has been an old tradition
of never letting a "Fruitcake" go to waste:
We have found that they make very good boat
anchors...

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There is only one brand of Fruitcake I'd eat and it's made in Corsicana Texas by Collin Street Bakery, simply the best, most tender and delicious fruitcake you can buy, My Aunt would always send Mom and Me a Fruitcake and a 1 pound package of See's Candies...

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

With enough brandy fruit cake can be quite OK.

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With enough brandy fruit cake can be quite OK.

LOL!!!!!!!!!!!!!!!!!!!!!!!!!!

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With enough brandy fruit cake can be quite OK.

That would also make online Fruitcakes(the 2 legged type) more bearable too, though Collins Street products don't need brandy or anything else.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I have had 1 good fruitcake.
I have tried many.
hit to miss ratio: I will give it a miss.

Now my Grandmother used to make some mean rum balls..
besides aren't we still in pumpkin bread season?

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Janice

With enough brandy fruit cake can be quite OK.

That would also make online Fruitcakes(the 2 legged type) more bearable too, though Collins Street products don't need brandy or anything else.

Many things are better with brandy including fruit cake. I'm sure your Collins Street cakes would improve with brandy.

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The only fruitcake I ever really liked was from Harry and David.

Every Christmas, my mother made Lizzies, essentially fruitcake cookies. Fruit and nuts in a thin, spicy batter. I liked eating the fruit, but not the nuts or batter.

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Now my Grandmother used to make some mean rum balls..

With all due respect to your sainted Grandmother, I believe I could give her a run for her money in the rum ball department. The secret is starting early. Now I know what I'm going to make this weekend!!!

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Now my Grandmother used to make some mean rum balls..

With all due respect to your sainted Grandmother, I believe I could give her a run for her money in the rum ball department. The secret is starting early. Now I know what I'm going to make this weekend!!!

I'm placing my order, now:

I'd like one brandy soaked fruitcake and an order of rum balls, please. :-)

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TimeLord04
Have TARDIS, will travel...
Come along K-9!
Join Calm Chaos

My mother loves it. We drive down to the monastery at Gethsemani and buy it every year.

https://www.gethsemanifarms.org/fruitcake.aspx

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The mind is a weird and mysterious place

Now my Grandmother used to make some mean rum balls..

With all due respect to your sainted Grandmother, I believe I could give her a run for her money in the rum ball department. The secret is starting early. Now I know what I'm going to make this weekend!!!

I'm placing my order, now:

I'd like one brandy soaked fruitcake and an order of rum balls, please. :-)

I believe Dear Miss Miggins has some Rum balls so delightful that just a lick will make you stand up and take notice, and fruitcake so delicate that just your lips will garner a piece setting you aquiver.

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Fruitcake, did someone say "Fruitcake Rob?".
Just cut a slice, no smaller than that, smaller....That's right [grabs larger bit]

A good one needs to be mature and well fed. I haven't made one for a few years, but, like Angela, made a year ahead, wrapped in cloth, kept in a cool place and fed regularly - I'm not as subtle as Angela with the feeding, I pierce some holes through the top (just through the "skin") and pour a quantity of rum, brandy or whisky over the top (the holes help the liquor get into the centre of the cake). The art with feeding is to put enough liquor in to keep the cake moist, but not as much as to make it soggy.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Fruitcake, did someone say "Fruitcake Rob?".
Just cut a slice, no smaller than that, smaller....That's right [grabs larger bit]

A good one needs to be mature and well fed. I haven't made one for a few years, but, like Angela, made a year ahead, wrapped in cloth, kept in a cool place and fed regularly - I'm not as subtle as Angela with the feeding, I pierce some holes through the top (just through the "skin") and pour a quantity of rum, brandy or whisky over the top (the holes help the liquor get into the centre of the cake). The art with feeding is to put enough liquor in to keep the cake moist, but not as much as to make it soggy.

Spoken like a "Master Cake Soaker".

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Your picture is pure torture, Angela -- so close, yet so far away. Love it.

Help! - I'm drowning in drool!

That looks and sounds wonderful, Angela

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Happy Crunching,

Graham

Just got to know one question. Is it possible to get one of those fruit cake for ourselves?
Well maybe two questions. How much $?

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Looks like Christmas pudding to me...
Finishing a Christmas meal and a piece of that afterwards...
I'm full:)