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The Fruitcake Topic

Dessert

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366 replies to this topic

#361 lesliec

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Posted 16 September 2014 - 09:06 PM

I linked our fruitcake topics earlier but the black fruit cake as discussed here is the one I used to make and really enjoy http://forums.egulle...christmas-cake/

 

Thanks for linking that, Heidi.  The recipe itself is published here.

 

I don't fancy my chances of finding Concord wine in this neck of the woods, but I guess any not-too-dry red wine might do the job.  And presumably one could get a black, as opposed to brown, cake with food colouring in the absence of the burnt West Indian stuff.


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#362 Jaymes

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Posted 16 September 2014 - 09:06 PM

(IMO, this recipe is a lot closer to being a cookie than a cake in texture)


Speaking of fruitcake cookies, here's a link to my recipe, which I have been making for many years, always with great success.
http://forums.egulle...269#entry160269
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#363 heidih

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Posted 16 September 2014 - 09:28 PM

Thanks for linking that, Heidi.  The recipe itself is published here.

 

I don't fancy my chances of finding Concord wine in this neck of the woods, but I guess any not-too-dry red wine might do the job.  And presumably one could get a black, as opposed to brown, cake with food colouring in the absence of the burnt West Indian stuff.

No - I did not mean to specify Laurie Colwin's recipe. You made me hunt down my recipe card (giant bump on the head now with ice-pack after crawling into the attic)

 

Grandmother's Fruitcake (from Panama)

 

In an attempt to reconstruct this cake from other people's memories I used the wedding cake batter from page 699 of the Culinary Arts Institute cookbook - no clue what version as book has disappeared

 

Soak fruits up to 2 months ahead: (all fruits candied)

1/2 lb. citron, 1/2 lb. orange peel, 1/2 lb. lemon peel, small jar maraschino cherries (!), 1/2 lb. currants, 1/2 lb. raisins covered in  mix of sweet port & rum. A week before use add a jar of mincemeat

 

Batter: You will use about half of the fruits

Cream 1 cup butter w/ 1/2 lb brown sugar and beat in a cup of dark honey and 6 eggs. Add aprox 3/4 tsp each ground cloves, cinnamon, allspice. Then 1 tsp each vanilla, rose water, and lemon extract.  Sift 2 cups cake flour w/ 1 tsp baking powder.

Add the fruit and pour into greased and floured pans.. 

 

Bake at 275 degrees about 3 to 3 and a half hours. When cool baste with the booze mixture from the fruit and wrap tightly in cling film. Continue to baste over time. 

 

Best enjoyed in very thin slices with strong black tea.



#364 lesliec

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Posted 16 September 2014 - 09:50 PM

Ow!  Sorry about your head ...

 

That sounds good too.  Why only half the fruit?  Or is one intended to double up the batter and make two?   This concept fails to distress me  :cool: 


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#365 heidih

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Posted 16 September 2014 - 10:10 PM

Leslie I don't remember - that is what I wrote in the 80's!  I think I was experimenting and wrote down my first successful attempt. Probably repeated with the balance of the fruit. I was worried about the proportion of batter as I was playing with the recipe and recall being shocked at the success of attempt #1 as was the beneficiary whose taste memory I was chasing.



#366 Panaderia Canadiense

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Posted 17 September 2014 - 07:35 AM

There's also my Aunt Rosalind's recipe, which was discussed over at The Nova Scotia Traditional Foods Thread.  And up a couple of posts is another winner.  Aunt Rosalind's cakes are wonderful - I made the first ones for this Christmas in August.


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#367 JohnT

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Posted 17 September 2014 - 01:23 PM

There's also my Aunt Rosalind's recipe, which was discussed over at The Nova Scotia Traditional Foods Thread.  And up a couple of posts is another winner.  Aunt Rosalind's cakes are wonderful - I made the first ones for this Christmas in August.


The recipe you refer to has an oven temperature of 275°F (135°C). Is this for a standard oven? I use a bakers convection oven where I normally subtract around 20°C from a standard recipe temperature and was wondering if your recipe already had the compensation built in? I am also at sea level. John.
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