How many of you out there have ever had fruitcake? Also, do you have a good receipts?!
Best Fruit Cake Recipe Ever
1 cup butter
1 cup sugar
4 large eggs
1 cup dried fruit
1 tsp baking powder
lemon juice
1 cup brown sugar
nuts
1 or 2 bottles scotch whiskey
Before you start, sample the scotch to check quality. Good isn't it? Now start baking. Select a large misking bowl, measuring cup etc. Check the scotch again, as it must be just right. To be sure that the scotch is of the highest quality, pour one level cup and drink it as fast as you can. Repeat. With an electric mixer, beat one cup of butter in a large fluffy bowl. And one teaspoon of thugar and beat again. Meanwhile, make sure the scotch is still OK. Cry another cup. Open second bottle if necessary. Ant tow large leggs, 2 cups dried fruit and beat till high. If druit gets stuck in beaters, just pry loose with drewscriver. Next, sift three cups of salt or anything, it really doesn't matter.
Sample scotch again. Sift half cup of lemon juice. Fold in chopped butter and strained nuts. Add one babble of brown thugar, or whatever you can see and mix well. Grease oven and turn cake pan to 180C. Now pour the whole mess into the coven and ake. Check scotch again and go to bed.
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Now here is one for real:
Basic Fruitcake
1/3 cup chopped dried cherries
2/3 cup dried cranberries
2/3 cup currants
? cup plus 2 tablespoons light rum
2 cups all-purpose flour
? teaspoon baking powder
? teaspoon salt
? teaspoon ground cinnamon
8 tablespoons butter
? cup packed brown sugar
2 eggs
2 tablespoons milk
? cup un-sulfured molasses
2/3 cup chocolate chips or chopped pecans
In a plastic container or zip-lock bag, soak the dried fruit in ? cup of the rum for at least a day, covered tightly and at room temperature.
Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8? inch loaf pan with parchment paper.
Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/rum mixture and chocolate and/or nuts.
Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.
Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.
Variations
Tropical Fruitcake: Substitute the following fruit; 2/3 cup dried pineapple cut into small chunks, 2/3 cup diced mango, 1/3 cup diced papaya, 1/3 cup coconut, 2/3 chopped macadamia nuts and use Malibu rum instead of regular rum.
Berry Berry Fruitcake: 2/3 cup dried strawberries. 2/3 cup dried raspberries. 1/3 cup dried blueberries. 1/3 cup currants, 1/3 cup dried cranberries and use Kirsch (cherry flavored liqueur) instead of rum.
Southern Delight Fruitcake: 2/3 cup dried diced peaches, 2/3 cup dried blueberries, 2/3 cup chopped pecans and use a good Whiskey or Bourbon.
Answers: I love fruitcake if it's made right. Good receipts? or Recipes?
Best Fruit Cake Recipe Ever
1 cup butter
1 cup sugar
4 large eggs
1 cup dried fruit
1 tsp baking powder
lemon juice
1 cup brown sugar
nuts
1 or 2 bottles scotch whiskey
Before you start, sample the scotch to check quality. Good isn't it? Now start baking. Select a large misking bowl, measuring cup etc. Check the scotch again, as it must be just right. To be sure that the scotch is of the highest quality, pour one level cup and drink it as fast as you can. Repeat. With an electric mixer, beat one cup of butter in a large fluffy bowl. And one teaspoon of thugar and beat again. Meanwhile, make sure the scotch is still OK. Cry another cup. Open second bottle if necessary. Ant tow large leggs, 2 cups dried fruit and beat till high. If druit gets stuck in beaters, just pry loose with drewscriver. Next, sift three cups of salt or anything, it really doesn't matter.
Sample scotch again. Sift half cup of lemon juice. Fold in chopped butter and strained nuts. Add one babble of brown thugar, or whatever you can see and mix well. Grease oven and turn cake pan to 180C. Now pour the whole mess into the coven and ake. Check scotch again and go to bed.
--------------------------------------...
Now here is one for real:
Basic Fruitcake
1/3 cup chopped dried cherries
2/3 cup dried cranberries
2/3 cup currants
? cup plus 2 tablespoons light rum
2 cups all-purpose flour
? teaspoon baking powder
? teaspoon salt
? teaspoon ground cinnamon
8 tablespoons butter
? cup packed brown sugar
2 eggs
2 tablespoons milk
? cup un-sulfured molasses
2/3 cup chocolate chips or chopped pecans
In a plastic container or zip-lock bag, soak the dried fruit in ? cup of the rum for at least a day, covered tightly and at room temperature.
Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8? inch loaf pan with parchment paper.
Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/rum mixture and chocolate and/or nuts.
Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.
Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.
Variations
Tropical Fruitcake: Substitute the following fruit; 2/3 cup dried pineapple cut into small chunks, 2/3 cup diced mango, 1/3 cup diced papaya, 1/3 cup coconut, 2/3 chopped macadamia nuts and use Malibu rum instead of regular rum.
Berry Berry Fruitcake: 2/3 cup dried strawberries. 2/3 cup dried raspberries. 1/3 cup dried blueberries. 1/3 cup currants, 1/3 cup dried cranberries and use Kirsch (cherry flavored liqueur) instead of rum.
Southern Delight Fruitcake: 2/3 cup dried diced peaches, 2/3 cup dried blueberries, 2/3 cup chopped pecans and use a good Whiskey or Bourbon.
if i'd kept the ''receipts'' id have taken the nasty thing back.
I love fruitcake. I think they get a bad rap sometimes. You have to like candied fruit, nuts, and other good things. I have several receipes that I love to use.
*****I am not a fan of fruitcake but this 1 is really good
NO BAKE FRUIT CAKE
1, 1 lb. package of vanilla wafers crushed
1 qt. pecans
? lb each, red, green, candied cherries cut up and use the juice
? lb golden raisins
1 can sweetened condensed milk (you can add 1 tsp. rum extract to milk before mixing)
Mix all the dry ingredients in a large bowl,
Add milk, mix well, pack into a lined can and chill,
I used a large Tupperware storage bowl with a custard cup upside down in the middle, this way it turned out looking like a fruit cake.
The longer it sits the better it gets.
Granny Rose's Microwave Fruit cake.
I found this on Q+A a week ago...
Check out Granny Rose23 on Yahoo answers, she has this recipe as one of her answers. I tried it and it works really well.
I could take it or leave it. I sometimes like it with a cup of coffee in the mornies around the holidays. I don't have any recipes though. You could look it up on homecooking.about.com/od/fruitrecipes/Fr...
My family loves our fruit cake recipe, because it doesn't have that nasty candied fruit in it!! Instead, we use canned pineapple chunks, maraschino cherries, dried figs, dried dates, raisins, and pecans.
This recipe was a collaboration of my dad (now 81 yrs old) and my deceased aunt when my dad was a young man.