Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

The Fruitcake Topic

Dessert

  • Please log in to reply
366 replies to this topic

#121 JamericanDiva

JamericanDiva
  • participating member
  • 53 posts
  • Location:NYC

Posted 11 October 2005 - 09:18 PM

their recipe calls for 8 oz dried cherries, 14 oz currants, and 22 oz mixed raisins splashed with brandy (not enough to float the fruit, just enough to wet them) and held overnight.  Then 12 oz butter, 12 oz brown sugar; creamed.  Then add 6 beaten-to-mix eggs to the creamed butter/sugar, then add the dry ingredients which are: 12 oz a/p flour, 1 tsp baking powder, pinch salt, 1.5 tsp cinnamon, 1 tsp nutmeg.  Add 3 oz ground almonds and the zest and juice of a lemon and put it in the oven at 325 for 3.5 hours.  I adjusted the recipe to make a 12" round cake and two 10" cakes for their wedding (the 12" is going to be the bottom tier, the top tiers are styro,  the other two are kitchen cakes).

So I've been brushing a little brandy on them every few days; but I started to go through books (english cookbooks mostly) and found there's two basic categories of fruitcake (steamed pudds are another topic) - the ones with fruit soaked for days and the ones with the fruit soaked overnight.  Since I am one of those who has not had fruitcake (good or bad... well wait - there was this awful thing my sister had got from a Harry and David gift basket but that cannot be the same thing as what I've made!!). I don't know what this is supposed to taste like or what the texture is supposed to be like.  The wedding is next weekend, should I stop brushing with brandy soon or douse it right before I put on the marzipan and fondant?

Thanks for the help!

View Post


JeanneCake, where is the bride/groom from? Is this a West Indian style fruitcake? Usually when I make mine, I pour the liquor on it as soon as it comes out of the oven. I let it cool in the pan uncovered. Once completely cool, I cover the pan with foil and leave it for 3 days before I turn it out and cover it in fondant. I know the traditional English way calls for a layer of marzipan, but I don't use that. If I were you, I wouldn't wet the day of covering it with the marzipan and fondant... maybe the day before. This allows the liquor to be well absorbed and sorta mellow out. I guess it's all in the preference, but I like my blackcakes to have a smooth taste.

Edited by JamericanDiva, 11 October 2005 - 09:21 PM.

Diva

#122 JeanneCake

JeanneCake
  • participating member
  • 1,334 posts
  • Location:greater boston area

Posted 12 October 2005 - 01:57 AM

The couple is from the Boston area, but have spent a lot of time in London and they said they had adapted the recipe from a National Trust cookbook - from what I've read, it doesn't seem like a West Indies style fruitcake, but more like a Dundee cake with the proportions of flour/eggs/fruit. The other tihing the directions called for was to wet the top to prevent a hard crust just before you put it in the oven.

#123 PassionateChefsDie

PassionateChefsDie
  • participating member
  • 349 posts
  • Location:UK

Posted 12 October 2005 - 04:32 AM

The couple is from the Boston area, but have spent a lot of time in London and they said they had adapted the recipe from a National Trust cookbook - from what I've read, it doesn't seem like a West Indies style fruitcake, but more like a Dundee cake with the proportions of flour/eggs/fruit. The other tihing the directions called for was to wet the top to prevent a hard crust just before you put it in the oven.

View Post

Dundee Cake normally has whole almonds and is more like a dark heavy sponge, it also has a lot of batter to fruit you could eat a cherry out of a slice and barely have any fruit with it(Normally a high ratio of sultanas as well). In the sense of fruitcake I'd not even desribe it as one its more of a afternoon tea cake not one heavily loaded with fruit for keeping. I would of defintely expected to see the normal ratio of baking powder i.e 3tsp to 8oz of flour as in a normal sponge its a lot lighter than any of the other fruitcakes. I'm pretty sure the true texture of Dundee Cake wouldn't even take a soaking of alcohol it would fall apart. This is also quite domed when it's been baked about 2 inches higher in the middle than the sides.
As you said its been adapted I reckon should you need to make another one with the wealth of knowledge you've been picking up the next one will be easier to adapt a recipe you've seen. As for the source they've used, anyone that uses cook books a lot knows some work some don't.

With out seeing the original recipe I wouldn't like to guess, from browsing this forum I already know there's major differences with our all purpose flour and yours I believe that to come up with something similar you need to mix your AP with Pastry.

I certainly wouldn't of adapted Dundee Cake for a fruitcake maybe a sponge cake for a Dundee Cake. As mentioned I'm not really a specialist I've done 18months pastry but do love fruitcake and that includes Dundee Cake if where calling it a fruitcake.

Edited for Diva
What no MARZIPAN :sad: !

Edited by PassionateChefsDie, 12 October 2005 - 04:35 AM.

Perfection cant be reached, but it can be strived for!

#124 lorinda

lorinda
  • participating member
  • 88 posts

Posted 16 October 2005 - 01:23 AM

I'm afraid I haven't got any answers as yet, but I have just embarked on some test baking in preparation for a friend's wedding cake next year. My recipe, like yours, calls for the fruit to be macerated overnight in alcohol (+ orange or apple juice). I left the fruit for a few days as I tried to find a suitable cake tin.

After baking, I cut the cake in half. One half is being matured and sprinkled with rum every week or so, for around 3 or 4 weeks I guess. The other half I tasted straight away. It was very nice and moist, so I can say that if you don't wait for the cake to be matured, does not mean it is too dry. Cutting it on the same day as baking was a little difficult - a tad soft and some of the fruit falls out. My guess is that letting it mature means it dries up a bit, and the cake holds together better on slicing.

I'm a bit curious whether the cake goes mouldy during maturation, as I'm not sprinkling that much alcohol as the raw boozy taste isn't universally palatable.

I noticed you said you are making the cake with one real tier, 2 styro tiers and 2 kitchen cakes. As I am inexperienced in wedding cakes, could you please tell me what the kitchen cakes are for? Are they sliced in advance, so that they can be served quicker? It's a great idea!
"I'll just die if I don't get this recipe."

#125 JeanneCake

JeanneCake
  • participating member
  • 1,334 posts
  • Location:greater boston area

Posted 16 October 2005 - 03:06 AM

Part of the reason for the kitchen cakes is that they wanted to replicate one of Margaret Braun's designs - with a sculpted edge to the cakes - and they were pretty insistent on fruitcake, which would be nearly impossible to carve in the way that she does. Plus, most of the fruitcakes I've seen aren't quite as tall as the typical layered cake, which would mean not much room for the side design. So, I got the styro cut with the wavy edges (Lenny at The Dummy Place is amazing!!), and the bottom tier is fruitcake but not with the sculpted edges.

I like to suggest kitchen cake to brides that are on a budget and have a guest list of 150+. It gives them the option to have a display cake for 100 (or 130) and then plain "kitchen cake" for the remaining guests. A kitchen cake is only seen by the staff in the kitchen so it doesn't need decoration - no fondant - just buttercream swirled on so I'm not spending time smoothing and fussing with the final coat of buttercream the way I do on the display cake. I charge less for the kitchen cake servings - for example, the display cake is $5/person and kitchen cake is $2/person. And when I arrive with kitchen cake for these large weddings, the staff loves it because it means they can have 50, 70 or even 100 servings plated before they begin cutting the wedding cake and that part of service goes a little bit faster for them.

#126 sazji

sazji
  • participating member
  • 624 posts
  • Location:Istanbul, Turkey

Posted 16 October 2005 - 01:05 PM

I'm a lover of fruitcake and never got the fruitcake jokes, maybe because my mom always made wonderful ones. I always make them about now for Christmas; but what is left over only gets better. I was appalled once when a partner threw away two six-month-old fruitcakes, because they were "too old..."

My suggestion would be just to make several fruitcakes, soak them in different kinds of booze, and sample them at intervals. Then you'll see what you like, and how it changes. Of course that won't answer the immediate question (but as someone else has said, it's a matter of personal taste anyway). Still you'll have fun tasting them. :smile:

Edited by sazji, 16 October 2005 - 01:06 PM.

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."
-Lea de Laria

#127 Kris

Kris
  • participating member
  • 388 posts

Posted 11 November 2005 - 03:15 PM

Anyone making fruitcake for this holiday season?

#128 Ktepi

Ktepi
  • participating member
  • 400 posts

Posted 11 November 2005 - 03:34 PM

I have a chocolate-cherry-coffee-pecan fruitcake in the fridge, waiting to be splashed with a little more bourbon when I get back from the liquor store tonight. Last year we made a white chocolate fruitcake which was fantastic -- essentially using the fruitcake recipe in one of Steingarten's books, with a bunch of white chocolate and Benedictine -- but we've made it twice since then and it didn't fly. We've decided the white chocolate itself was the key, but the stuff we used for the first one was bought out of town, and neither of us can remember what brand it was.

I think I like the new one better, even if it's less traditional -- none of the glace fruits (I would have used them, mind you, but I started the fruitcake in October and no one here had them for sale yet), just dried tart cherries, pecans and hickory nuts. It's still unmistakably fruitcake -- but I'm going to buy some of the glace fruit this season and put it aside for next year.

#129 oceanfish

oceanfish
  • participating member
  • 53 posts

Posted 11 November 2005 - 04:40 PM

what exactly is passover wine? i have looked for this but haven't been able to find it, labelled as such, in any case.

#130 andiesenji

andiesenji
  • society donor
  • 9,415 posts
  • Location:Southern California

Posted 11 November 2005 - 06:01 PM

what exactly is passover wine? i have looked for this but haven't been able to find it, labelled as such, in any case.

View Post


Carmel, Mogen David, Manishevitz are all brands of Passover or "Sacramental" wine.

White, red, concord grape, and come others all available at many stores. Wal-Mart local to me has it in white and red.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#131 andiesenji

andiesenji
  • society donor
  • 9,415 posts
  • Location:Southern California

Posted 11 November 2005 - 06:18 PM

I am adding the link to this thread on Pork Cake
because it is a type of fruitcake. Check out Viva's photos of the process.
It is technically a fruitcake but is different enough to be interesting. It does require more preparation but it is tasty and it does not have to be "aged" to develop the complex flavors one expects in a fruitcake.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#132 lorinda

lorinda
  • participating member
  • 88 posts

Posted 13 November 2005 - 04:34 AM

I found this thread very interesting and informative, since I am making the wedding cake for a friend's wedding (a 3 tier fruit cake). If the wedding is at the end of April next year, when should I make the cakes to allow for proper maturation? How crucial is the maturation?
"I'll just die if I don't get this recipe."

#133 cookman

cookman
  • participating member
  • 188 posts

Posted 16 November 2005 - 08:50 PM

I have a chocolate-cherry-coffee-pecan fruitcake in the fridge, waiting to be splashed with a little more bourbon when I get back from the liquor store tonight. 



That chocolate-cherry-coffee-pecan fruitcake sounds great! Would you mind posting the recipe?

#134 Ktepi

Ktepi
  • participating member
  • 400 posts

Posted 16 November 2005 - 09:31 PM

That chocolate-cherry-coffee-pecan fruitcake sounds great! Would you mind posting the recipe?

View Post


Oh, sure thing:

Caligula
(It's dark, it's decadent, it's a fruitcake.)

1 pound dried tart cherries. Not Bings, but Montmorencies or the like. Sometimes hard to find -- I ordered mine from Kokopelli's Kitchen, cheaper than other places I saw.

You can use other fruit, and in fact I ordinarily would have used a small container of mixed glace fruit, or at least citron -- but it wasn't on sale here when I made the fruitcake. Currants could be good, too.

1 teaspoon lemon zest, chopped fine.
1 Tablespoon candied ginger, chopped fine. You can use more than this -- I was afraid of it coming out too gingerbready, but it isn't strong at all.
About a cup of bourbon.

2 sticks butter
1 cup sugar
1/2 cup cocoa powder
3 eggs
2 cups flour, divided
A triple shot of espresso. I'm not sure how much this is by volume; I just ordered it at Starbuck's.
1 pound Callebaut semi-sweet chocolate. If I'd been able to find it, I would have used something a little higher in cocoa content, towards the 70-80% range, but I'm a dark chocolate person.
2 cups chopped pecans.

Special equipment -- parchment paper.

Soak cherries in 1/4 cup bourbon in Zip-Loc bag; soak lemon zest and ginger in another 1/4 cup bourbon in separate container (to keep the cherries from becoming ginger-flavored). Soak overnight. The cherries will probably soak all the bourbon up.

Preheat oven to 300.

Butter two loaf pans or a medium-size casserole dish and line them with parchment paper.

Chop the chocolate up pretty rough so you've got both big pieces and small, which is pretty much what happens on its own anyway.

Cream the butter and add the following, beating to incorporate after each: the sugar; 2 eggs; 1 cup flour; remaining egg; cocoa remaining flour; espresso.

Drain the bourbon off the soaked things and reserve it. Stir the fruit, ginger, chocolate, and pecans into the batter and pour into pan(s).

Bake for 35 minutes, cover tightly with foil, and bake for another 50 minutes or so; cake will look slightly underdone.

Sprinkle a little bourbon and let cool completely in the pan before inverting it onto a plate; brush with the rest of the bourbon you used for soaking (this leaves you with 1/2 cup as yet untouched) and pop into a Zip-Loc bag, keeping it in the fridge.

Brush, spritz, or sprinkle with remaining bourbon once a week until you're ready to serve it -- I made mine about six weeks in advance.

(Edited to insert a missing step.)

Edited by Ktepi, 17 November 2005 - 06:40 AM.


#135 Syrah

Syrah
  • participating member
  • 320 posts
  • Location:Sydney, Australia

Posted 17 November 2005 - 01:01 AM

My fruit and nuts are soaking in grandmarnier on top of the fridge. This year I have gotten so excited that I am ahead of myself. Normally I soak the fruit for 10 days and then bake around December 1. It will be interesting to see if it makes it any better than usual.


Re the cherries, I hate them too. My cake only calls for glace apricots and pineapple, but this year I threw in glace peaches too. Very very exciting.

#136 joaquin

joaquin
  • participating member
  • 22 posts

Posted 17 November 2005 - 05:42 AM

The best source for dried fruits is www.oldriverfruits.com in northern California...apricots, pluots, several varieties of peaches, cherries, raisins. Reasonably priced, free shipping for orders over $24. Vastly superior to Trader Joes or any other source.

#137 helenjp

helenjp
  • eGullet Society staff emeritus
  • 3,232 posts

Posted 17 November 2005 - 05:51 AM

I baked my fruit cake in August in New Zealand, soaked it in beer, and shipped it back to myself in Japan...for the past 8 weeks, I've been dousing it in rum every 10 days. It's just reached the stage where past applications of rum have softened the cake enough that the fresh dose of rum soaks into the cake immediately.

I'm thinking that I might soon taper off the rum and let it just sit, wrapped and undisturbed, for a month...

#138 Taubear

Taubear
  • participating member
  • 124 posts
  • Location:Sydney Australia

Posted 01 December 2005 - 05:47 PM

I want to make a Christmas cake this year. I don’t want to just get a recipe on the net I want a hand me down recipe. Who in your family has been baking a Christmas cake for the festive season and has a tried and true recipe. I can still remember my nana’s Christmas cake which was full of bandy soaked fruit and crunchy almonds and it was heavy to hold. Do you have a Christmas cake recipe you would be willing to share.

Edited by Taubear, 01 December 2005 - 05:50 PM.

Smell and taste are in fact but a single composite sense, whose laboratory is the mouth and its chimney the nose. - Anthelme Brillat-Savarin

#139 andiesenji

andiesenji
  • society donor
  • 9,415 posts
  • Location:Southern California

Posted 01 December 2005 - 06:50 PM

This is the cake that my family always had for Christmas, for as long as I can remember (beginning in the early 1940s) Christmas Cake

It goes back much, much longer than that, and is very close to the original.

My great grandmother died when I was 10, having lived nearly 105 years, born in 1844, died in 1949.

I make the cake in either a tree-shaped pan or in a wreath-shaped pan. I often make a double batch and use a pan that makes 4 little trees or bake part of it in a sheet pan and cut out trees of different sizes (I have several tree-shaped cutters).
I then assemble the big cake with the smaller ones on a large tray to make a scene, using macaroon coconut for "snow" and Christmas decorative candies to decorate the trees - silver and gold dragees, etc.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#140 Kris

Kris
  • participating member
  • 388 posts

Posted 01 December 2005 - 08:08 PM

I've already baked my fruitcakes (black cake) for this year. I have 12 of them sitting in my kitchen and 11 of them are already spoken for. :)

Edited by Kris, 01 December 2005 - 08:08 PM.


#141 jgm

jgm
  • participating member
  • 1,698 posts
  • Location:Wichita, KS

Posted 01 December 2005 - 08:30 PM

A few years ago I whined until a friend gave me his family's Christmas cake recipe... and then I later lost it. :sad: By then, the friend had moved away.

It was baked in a tube pan. It was a date cake, with lots of spice, and red and green maraschino cherries in it. If anyone has a recipe like this, please please please will you post it? :wub:

#142 oceanfish

oceanfish
  • participating member
  • 53 posts

Posted 02 December 2005 - 09:29 AM

This is the cake that my family always had for Christmas, for as long as I can remember (beginning in the early 1940s) Christmas Cake

It goes back much, much longer than that, and is very close to the original.

My great grandmother died when I was 10, having lived nearly 105 years, born in 1844, died in 1949. 

I make the cake in either a tree-shaped pan or in a wreath-shaped pan.  I often make a double batch and use a pan that makes 4 little trees or bake part of it in a sheet pan and cut out trees of different sizes (I have several tree-shaped cutters).
I then assemble the big cake with the smaller ones on a large tray to make a scene, using macaroon coconut for "snow" and Christmas decorative candies to decorate the trees - silver and gold dragees, etc.

View Post


I would like to try your christmas cake recipe using some sour cherries which i pitted and preserved in brandy last summer. Since these cherries are already full of moisture, do you think I would need to reduce the amount of applesauce in the recipe?

#143 Rebecca263

Rebecca263
  • participating member
  • 1,420 posts
  • Location:Frozen state of NJ

Posted 02 December 2005 - 09:56 AM

I just can't make fruitcake here. Not enough time or budget. I MUST resign myself to begging for it. I even like it with maraschino cherries, if that's any help. :laugh: :laugh: :laugh:
More Than Salt
Visit Our Cape Coop Blog
Cure Cutaneous Lymphoma
Join the DarkSide---------------------------> DarkSide Member #006-03-09-06

#144 Syrah

Syrah
  • participating member
  • 320 posts
  • Location:Sydney, Australia

Posted 02 December 2005 - 06:44 PM

I want to make a Christmas cake this year. I don’t want to just get a recipe on the net I want a hand me down recipe. Who in your family has been baking a Christmas cake for the festive season and has a tried and true recipe. I can still remember my nana’s Christmas cake which was full of bandy soaked fruit and crunchy almonds and it was heavy to hold. Do you have a Christmas cake recipe you would be willing to share.

View Post

Mine is my mothers recipe. Her mother didn't cook well at all and had no drive to do it. If you like orange flavours with the fruit, you may like it.

NB An Australian cup is slightly larger than an imperial one. It is 250 ml versus 237ml.

Grand Marnier Christmas Cake


3 cups sultanas (I believe also known as Golden Raisins)
1 cup mixed peel
1 cup raisins
1 cup chopped dates
1 cup chopped prunes
3/4 cup chopped glace apriots
3/4 cup chopped glace pineapple
1/2 cup slivered almonds
1/2 cup chopped walnuts
1/2 cup Grand Marnier
1/2 cup castor sugar
1/4 cup orange juice
250 g butter
1/2 cup brown sugar
5 eggs
2 cups plain flour
3 Tbs Grand Marnier (extra)



1 Combine fruit, nuts and Grand Marnier. Heat castor sugar and orange juice over a low heat until sugar dissolves. Cool. Poor over fruit and stand for 10 days. I usually put it in a container with a good lid and shake about once a day or so.
2 Preheat oven to 150C
3 Cream butter and sugar together. Add eggs one at a time until well combined.
4 Add sifted flour and fruit mixture, mix well.
5 Prepare a 20cm deep square cake tin or a 23 cm round tin by greasing and lining with greaseproof paper.
6 Place mixxture in tin and bake for 3 1/2 to 4 hours. Once done remove from oven and pour additional Grand Marnier over the cake. Wrap with foil and allow to cool in the tin.

#145 misstenacity

misstenacity
  • participating member
  • 458 posts
  • Location:New Mexico

Posted 06 December 2005 - 05:40 PM

Just made mine today, with the rest (sob!) of my macerated fruits and black sugar from last year. Both held up perfectly, the latter in the fridge in a glass container.

I chronicled my making of the black sugar on my blog last year, with photos of the brown sugar turning lava-like as it burnt:

http://tenacity.net/...al-edition.html

I *like* the burnt flavor - perhaps because I love coffee?

But now if I want to make it again next year I need to start another jar of fruit soaking....

Oh, and this year the cakes turned out a lot lighter. Not exactly sure why, but there were two differences from last year: smaller mini-loaf pans, and when I creamed the butter and sugar it did not cream successfully and actually broke and looked curdled when I added the eggs. I couldn't recover from that, so I just forged on and baked the cakes with the weirdo looking batter.

Resulting cakes are more cake-y than dense (which bf likes, I do not). So perhaps I will just souse them extra to add some density. Hehe.

Miss Tenacity
http://tenacity.net
"You can't taste the beauty and energy of the Earth in a Twinkie." - Astrid Alauda
---------------------------------------------------------------------
Food Lovers' Guide to Santa Fe, Albuquerque & Taos: OMG I wrote a book. Woo!

#146 cathrynapple

cathrynapple
  • participating member
  • 372 posts

Posted 06 December 2005 - 06:41 PM

my "secret" fruitcake recipe includes sparkling grape juice, coffee, and apricot juice. it's very dark, moist, and ENGLISH. it's a standing rule that ONLY brandy may be used to soak the cake.

#147 Ktepi

Ktepi
  • participating member
  • 400 posts

Posted 06 December 2005 - 06:57 PM

I chronicled my making of the black sugar on my blog last year, with photos of the brown sugar turning lava-like as it burnt:

http://tenacity.net/...al-edition.html

I *like* the burnt flavor - perhaps because I love coffee?


View Post


This sounds terrific. We're making a second fruitcake on New Year's Eve (the idea is to let it age a year and hopefully eat it next New Year's with the same friends who'll be here this year), and I think I'll borrow a lot from yours for it -- certainly the black sugar.

#148 andiesenji

andiesenji
  • society donor
  • 9,415 posts
  • Location:Southern California

Posted 06 December 2005 - 07:09 PM

This is the cake that my family always had for Christmas, for as long as I can remember (beginning in the early 1940s) [url=http://


I would like to try your christmas cake recipe using some sour cherries which i pitted and preserved in brandy last summer. Since these cherries are already full of moisture, do you think I would need to reduce the amount of applesauce in the recipe?

View Post


I am sorry I didn't see your post a few days ago. As long as you drain the cherries well, keep everything the same, test it and bake a little longer if necessary. This is a very forgiving recipe.
I have from time to time added additional fruit or nuts, used apple butter instead of applesauce, used plum butter once - great flavor but it was too sweet for some.
"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett
My blog:Books,Cooks,Gadgets&Gardening

#149 Anna Skigin

Anna Skigin
  • participating member
  • 44 posts

Posted 10 December 2005 - 12:39 PM

I made TEA FRUITCAKE given in this topic. it was GREAT! The only problem I had was the flour - I had to add a little more. But the taste is really good. I have to try some other one too! :)

#150 Ktepi

Ktepi
  • participating member
  • 400 posts

Posted 12 June 2006 - 11:45 AM

Every year is "that time of year"!

Sketch of the saffron-cherry fruitcake currently in the oven:

Basic white fruitcake batter, minus any flavorings like vanilla. Melt half of the butter with a hefty pinch of saffron -- I probably used a quarter of a gram for a small fruitcake -- and let cool before creaming with the rest of the butter and continuing.

For the fruit, I used dried sweetened cherries soaked for a few days in bourbon until they were reconstituted. I'd prefer home-candied tart cherries, but can't get tart cherries here; dried tart cherries would be a second choice, but they don't have those in the store here either, and I didn't feel like waiting for mail order.

The batter has a strong "cherry vanilla" flavor to it -- I don't know how many people have played with saffron in sweet dishes, but to my palate it's like a complicated, brooding vanilla. I was hoping it would go well with the cherries, and if the final product is anything like the batter, it's exactly what I wanted.





Also tagged with one or more of these keywords: Dessert