Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Suvir Saran

The Fruitcake Topic

Recommended Posts

Definitely. I only have tangerine/orange left here. Use them all the time.An underutilized flavor punch


Edited by heidih (log)

Share this post


Link to post
Share on other sites

I think I am going to make some pork mincemeat and a pork cake, which is sort of a fruit cake.

  • Like 1

"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

 

Share this post


Link to post
Share on other sites

I was digging through a box of recipes that were my grandmother's.  I found one for mincemeat.  I remember she had canning jars of the stuff in the basement.  Since I'm the only one in the family who likes it in any form, I won't bother to even attempt it.  If you're interested, here it is:

 

3 lbs beef

1 lb suet

2/3 quarts apples

2 lbs, raisins

2 lbs currents

rinds from 2 lemons, grated

1 gallon of cider

Cloves, nutmeg cinnamon and sugar to taste.

 

The rest of the recipe is up to you, there are no instructions  I'm assuming she ground it all together.

 

I remember how amazed I was to find out that mincemeat really was actual meat

 

 

  • Like 1

Share this post


Link to post
Share on other sites

I was debating making fruitcake this year but only half-heartedly and with an attentive eye looking for a way out. Ask and you shall receive... the Shriners were set up doing their fruitcake sales for this year when I went to the grocery store today. No booze and not going to rival anything Rob bought but dark, moist, packed with fruit and nuts and plenty tasty enough for my annual fix. Better than any grocery store fruitcake I've tried. Plus the proceeds go towards transportation assistance for children with medical needs so I get a little feel good to go with the taste good. I can throw a shot of something in my coffee or eggnog while I eat the fruitcake and call it close enough if I really miss the booze. And at $20 for a box of 3 x 1 lb. pieces, it's more in line with what I'm willing to spend on fruitcake. :D

  • Like 7

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites
1 hour ago, IowaDee said:

I was digging through a box of recipes that were my grandmother's.  I found one for mincemeat.  I remember she had canning jars of the stuff in the basement.  Since I'm the only one in the family who likes it in any form, I won't bother to even attempt it.  If you're interested, here it is:

 

3 lbs beef

1 lb suet

2/3 quarts apples

2 lbs, raisins

2 lbs currents

rinds from 2 lemons, grated

1 gallon of cider

Cloves, nutmeg cinnamon and sugar to taste.

 

The rest of the recipe is up to you, there are no instructions  I'm assuming she ground it all together.

 

I remember how amazed I was to find out that mincemeat really was actual meat

 

 

In this area, anyone who knows a hunter tries to get dibs on a deer neck to make mincemeat with.

  • Like 1

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites
1 hour ago, Tri2Cook said:

And at $20 for a box of 3 x 1 lb. pieces, it's more in line with what I'm willing to spend on fruitcake. :D

Yep. And I have been known to remove them from the wrapper, poke a few holes in them, drizzle a little something something....

  • Like 5
  • Haha 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

Yep. And I have been known to remove them from the wrapper, poke a few holes in them, drizzle a little something something....

 

Campari?

 

  • Haha 1

Share this post


Link to post
Share on other sites
1 hour ago, JoNorvelleWalker said:

 

Campari?

 

When I lived in Burbank in the early '60s, the neighbors across the street were elderly ex-pat Brits.  Not long after I met them, she invited me for coffee and brought out a loaf- shaped fruitcake that was very dark and very redolent of alcohol.  She said this was "HER" fruitcake that was store bought but she had been anointing it with port every month for almost a year.  She said her husband did not like the port so he had "HIS" fruitcake that had been periodically moistened with brandy.  She said she waited until after the holidays when the fruitcakes went on sale to purchase a few.

  • Like 7

"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

 

Share this post


Link to post
Share on other sites
12 hours ago, JoNorvelleWalker said:

 

Campari?

 

 

Not sure if you were serious or not but I kinda like that idea.  I made a blood orange and Campari marmalade last year that I quite liked and I can see translating that into a fruitcake.  Or maybe go all the way and add the vermouth and whiskey to make a Boulevardier fruitcake 🙃

  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites
On 11/16/2018 at 11:59 AM, andiesenji said:

I think I am going to make some pork mincemeat and a pork cake, which is sort of a fruit cake.

 

I've got your pork cake recipe saved. One of these years, I'm going to get ambitious enough to attempt it.

 

Have not decided what Thursday's dessert should be. I' thinking either a pumpkin cheesecake or maybe a caramel apple cake. Or maybe a pecan pie. Or some combination of the above.


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

 

On ‎11‎/‎13‎/‎2018 at 8:22 AM, David Ross said:

Last season I had just gotten out of the hospital at the time I normally make new fruitcakes.  So I ordered some ingredients to be delivered but didn't realize until after I had mixed everything that I had used a "light" fruitcake recipe.  I was pretty disappointed because we grew up having dark fruitcakes like my Grandmother and Great Aunt made.  About a month ago I took one out and to my delight, it was delicious.  I still prefer the dark style but I don't mind at all eating a light fruitcake now.

 

By the way, I usually use both brown sugar and molasses in a dark fruitcake.  Anyone else put something different when making a dark fruitcake?

I found three more light fruitcakes stored in the back shelf of the pantry.  I've come to quite like them, but still favor a dark fruitcake.

 

IMG_0658.JPG

IMG_0661.JPG

  • Like 3

Share this post


Link to post
Share on other sites

I bought this dark fruitcake at Cost Plus World Market last week.  Imported from the UK, it's just fair, nothing I would buy again.  The icing is of course delicious, but the cake is dry and there is no hint of brandy which is listed as one of the ingredients.  So I have it curing under a good dousing of Cointreau.

 

IMG_0663.JPG

IMG_0664.JPG

  • Like 1

Share this post


Link to post
Share on other sites

It's that time of year!  Time for fruitcake.  Honestly I love coming to this discussion thread.  It's nearly impossible to have a discussion about fruitcake with family or friends.  The exceptions being my Sister and one Cousin.  Our Mothers and Grandmothers all made delicious fruitcake.  Are you making or buying fruitcake this year?

  • Like 3

Share this post


Link to post
Share on other sites
2 hours ago, David Ross said:

It's that time of year!  Time for fruitcake.  Honestly I love coming to this discussion thread.  It's nearly impossible to have a discussion about fruitcake with family or friends.  The exceptions being my Sister and one Cousin.  Our Mothers and Grandmothers all made delicious fruitcake.  Are you making or buying fruitcake this year?

Hmmm. Yes, I think I will.

I spied some Brazil nuts at TJ's today.  Not as cheap as they used to be but I do like them in a fruitcake. Now to go back to pick some up and decide on the rest!

  • Like 2

Share this post


Link to post
Share on other sites
3 hours ago, David Ross said:

Are you making or buying fruitcake this year?

I was in my local Walmart Neighborhood grocery store and saw that they had their Christmas decorations and candies out already. Among the goods I found Claxton Fruitcake (click....if you scroll down the fruitcake is pictured in the left photo).

I must say it is quite heavy for its size and could probably be used as an unperturbed doorstop in a hurricane.

Sadly, it's very fruity and there's not much cake to it. Still, I think that has provided my fill for the holiday season. 

I'm not a fan of boozy fruitcake, either, and this Claxton Fruitcake doesn't seem boozy in the least.


 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Share this post


Link to post
Share on other sites

the best recipes are from the pre-WW2 era.  did mine a little early this year - currently in the can, getting happy....

IMG_0413.JPG

IMG_0415.JPG

  • Like 7

Share this post


Link to post
Share on other sites
4 hours ago, blue_dolphin said:

Hmmm. Yes, I think I will.

I spied some Brazil nuts at TJ's today.  Not as cheap as they used to be but I do like them in a fruitcake. Now to go back to pick some up and decide on the rest!

Brazil nuts have a unique flavor that is different from most tree nuts.  My grandparent's cook used to buy a "peck" basket of them - a quarter of a bushel - and boil them in the shells and then roast them.  My cousins and I would be seated on the floor with old cast-iron sad irons upside-down between our legs and with hammers to crack them and a couple of the women helpers would remove the nuts from the shells.  

I think they were boiled to kill an occasional bug or worm.  

She would slice some for baking, some were ground and made into a lovely pudding (I wish I had that recipe, it was delicious.  One of her sons, who occasionally worked in the kitchen, would carve little animals and pixies, etc., from the largest Brazil nuts and arrange them on trays to display.  

The Brazil nut cake, fruitcake, was made with 2 pounds of the nuts, chopped coarsely, "white" raisins and fresh coconut.  It was quite moist and was not intended for aging - besides it would never have lasted that long.  Cook made a syrup cooking the raisins, the grated coconut and the coconut water until it was thick. The solids were strained out and mixed into the batter and the day after it was baked - and left out overnight - the syrup was drizzled onto the cake.  And that's all I can recall.  It was baked in a large, deep rectangular pan. 

  • Like 3

"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

 

Share this post


Link to post
Share on other sites

I know I posted about this before but it has been a trying day and I've no patience to search. My preference is soaking the fruits in a sweet low alc like port for at least a month or two and then incorporating them in a Caribbean style dark cake. Heavenly.   https://forums.egullet.org/topic/100521-black-cake-and-browning/

 


Edited by heidih (log)

Share this post


Link to post
Share on other sites

I might make Eudora Welty's White Fruitcake, which is pretty awful as a fruitcake but, sliced and baked again, makes really nice biscotti/crackers.

 

  • Haha 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites
14 minutes ago, kayb said:

I might make Eudora Welty's White Fruitcake, which is pretty awful as a fruitcake but, sliced and baked again, makes really nice biscotti/crackers.

 

 

Is that fruitcake from one of her short stories or does she have a real cookbook?

 

Share this post


Link to post
Share on other sites
1 hour ago, JoNorvelleWalker said:

 

Is that fruitcake from one of her short stories or does she have a real cookbook?

 

 

Neither.  It's reportedly a family recipe that Welty included in her Christmas card one year and it went on to be published all over the place. 

  • Thanks 1

Share this post


Link to post
Share on other sites
1 minute ago, blue_dolphin said:

 

Neither.  It's reportedly a family recipe that Welty included in her Christmas card one year and it went on to be published all over the place. 

 

Too bad.  It would make a great short story.

 

  • Like 1

Share this post


Link to post
Share on other sites
3 minutes ago, JoNorvelleWalker said:

 

Too bad.  It would make a great short story.

 

 

Apparently she did write an intro to an edition of the Jackson Symphony League Cookbook that contained the original recipe. See here

  • Thanks 1

Share this post


Link to post
Share on other sites

In the past I've used the fruitcake recipe from the Northern Pacific passenger train line and their signature train the North Coast Limited that ran between Chicago and Seattle.  Hard to believe today, but during the heyday of the Northern Pacific they served fruitcake and it was such a big hit they sold it onboard.  The Northern Pacific ultimately merged with the Great Northern and today is BNSF.  The Northern Pacific was also famous for their "Great Big Baked Potato."  I'll find the recipe and post again, but you can also find it upthread.  It's a dark fruitcake and I add lots of booze.  My Great Aunt Bertie made a similar fruitcake and her best ones were in the range of 10 years old!

Great Big Baked Potato.jpg

northern_pacific_vista dome_north_coast_limited.jpg

  • Like 6

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...