Yes please !

I like my fuit cake heavy, dense, with extra molasses and infused with rum. Rum is pretty much fermented molasses so there is a theme here. I am allergic to pea/tree/nuts so we make the cake ourselves. This affords the opportunity to throw in some extra fruit like figs or apricots not normally found in the commercial stuff.

I've gone and made myself hungry...

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mambo

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?

Well, I love yours!!!

I have a rule...no nuts, no love!!!

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The art with feeding is to put enough liquor in to keep the cake moist, but not as much as to make it soggy.

'Tis true. I've over-soaked in the past and have learned since to balance things carefully.

And in any case there are more fruitcakes here at Seti than at Harrods Food Hall!

LOL!!! I proudly number myself amongst them! As for the cheesecloth, it goes into the trash. No squiffy raccoons here!!!

I am allergic to pea/tree/nuts so we make the cake ourselves.

Eric doesn't like raisins, so I substitute dried cranberries. I've never tried dried apricots before. What a terrific idea!!!


Sorry, fruitcakes are not for sale. I have far too many relatives waiting for their special holiday treats to ripen and go into the mail.

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As for the cheesecloth, it goes into the trash.

There must something useful to do with it, perhaps a room air freshener?

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I'm afraid it would bring ants. Sugar from the candied fruit always leaks a little into the cheesecloth. The last thing I need in my kitchen is drunken ants... or drunken aunts for that matter!

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LOL! - Or drunken house guests :-))

Toasted house guests are our spécialité de la maison!!!

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...and if they aren't toasted enough Eric will propose another toast ;-)

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

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!!!

She was also very VERY particular in which Rum she used. Unfortunately that is
one recipe I do not have.

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Janice

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!!!

She was also very VERY particular in which Rum she used. Unfortunately that is
one recipe I do not have.

I use Zaya. Some to flavor the rum balls and some to flavor the cook.

Do you want my recipe? It makes a chocolate rum ball, which is not traditional and I'm guessing not much like the one your grandmother made.

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Memo to self - start next Christmas's cake in January then it will be ready in time...

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

Yes please !

I like my fuit cake heavy, dense, with extra molasses and infused with rum. Rum is pretty much fermented molasses so there is a theme here. I am allergic to pea/tree/nuts so we make the cake ourselves. This affords the opportunity to throw in some extra fruit like figs or apricots not normally found in the commercial stuff.

I've gone and made myself hungry...

Francis Noel, I was so inspired by your post that, in addition to some of my traditional fruitcakes (candied mixed fruit, candied orange peel, glaced pineapple chunks, glaced whole cherries, dried cranberries, almonds and pecans all flavored with brandy), I just popped an experimental batch of fruitcakes into the oven.

Per your WONDERFUL suggestion I decided to build the experimental fruitcakes around apricots and rum. I used dried California Blenheim apricots, which I had in my pantry from our local Farmer's Market. I snipped them into quarters with scissors and soaked them in some Zaya rum. I added lots of candied pineapple, some candied lemon peel, some candied orange peel, and some finely diced candied ginger for heat. Eric and I both love nuts, so I added slivered almonds and whole pecans. All the fruits were yellow or orange and the batter was really evocative of autumn. I used my usual fruitcake recipe, but instead of cinnamon I substituted some powdered ginger. When the cakes are done and cool, I'm going to wrap them in rum soaked cheesecloth.

I can hardly wait until Christmas to see how this experimental batch turns out!!! (Darn. Why does fruitcake involve so much delayed gratification?)

Thank you, Francis Noel, for your excellent fruitcake suggestions!!!

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Speaking of rum...I have some rum cake that been in my fridge forever (in fact, it's older than the fridge)!

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Is this the door stop thread?

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Is this the door stop thread?

He, he....

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Is this the door stop thread?

HE HAW..

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

Yes please !

I like my fuit cake heavy, dense, with extra molasses and infused with rum. Rum is pretty much fermented molasses so there is a theme here. I am allergic to pea/tree/nuts so we make the cake ourselves. This affords the opportunity to throw in some extra fruit like figs or apricots not normally found in the commercial stuff.

I've gone and made myself hungry...

Francis Noel, I was so inspired by your post that, in addition to some of my traditional fruitcakes (candied mixed fruit, candied orange peel, glaced pineapple chunks, glaced whole cherries, dried cranberries, almonds and pecans all flavored with brandy), I just popped an experimental batch of fruitcakes into the oven.

Per your WONDERFUL suggestion I decided to build the experimental fruitcakes around apricots and rum. I used dried California Blenheim apricots, which I had in my pantry from our local Farmer's Market. I snipped them into quarters with scissors and soaked them in some Zaya rum. I added lots of candied pineapple, some candied lemon peel, some candied orange peel, and some finely diced candied ginger for heat. Eric and I both love nuts, so I added slivered almonds and whole pecans. All the fruits were yellow or orange and the batter was really evocative of autumn. I used my usual fruitcake recipe, but instead of cinnamon I substituted some powdered ginger. When the cakes are done and cool, I'm going to wrap them in rum soaked cheesecloth.

I can hardly wait until Christmas to see how this experimental batch turns out!!! (Darn. Why does fruitcake involve so much delayed gratification?)

Thank you, Francis Noel, for your excellent fruitcake suggestions!!!

Hooray for experimental batches !
I am glad I was able to inspire your creativity Angela. That cake sounds...intense ! I'd never considered adding ginger to a fruitcake myself and I have to admit the pineapple-ginger combo sounds very, very promising. My fruitcakes usualy are very 'earthy', in the sense they are dominated by figs, other leathery dried fruit, molasses and flavors tasted on the tongue. Goes well with a strong beer. If I'd have to invent a monicker like angel's or devil's food my cakes would be Dwarf's food. With your idea of ginger, pineapple, lots of zest and more ginger your experimental cakes will definitely involve the nose as well as the tongue. You know how some flavors disappear when you have a stuffy nose ? Your cake will have lots of those.
When I first read the description I figured your cake would be superb with a cup of unsweetened tea, then I thougt about ginger and mint together, still had the tea idea floating around, went to google and found this: http://www.rossgardenstore.com/cafe/fruit-cake-infused-with-mint-tea.
I've gone and made myself hungry again.

Sorry for the tardy response, I've had a crazy week.

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mambo

All my little babies got sprayed with spirits this evening. I don't want them to dry out...

Hic!!!

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Can you find those fruit bits away from the Christmas season?

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Can you find those fruit bits away from the Christmas season?

Not easily!!! They are all over major supermarkets from early November on, but after Christmas they seem to just disappear. Some markets "hide" them in shelves under fresh produce displays and wait for them to eventually sell out. Other markets must pack them up and send them back to companies for refunds.

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Great googlie mooglies. Just have to stock some at home for later.

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