Fruit Cake
#12
Super Member
Join Date: Mar 2007
Location: Here and there
Posts: 1,669
After reading all the posts, I am so pleased to know that other like fruitcake! I always order mine from Collin Street Bakery in Corsicana, Texas. They come in a tin that I keep in the freezer and take out one small slice at a time for comfort food! froggyintexas
#13
This week I will make my fruit cake for......next winter.
I age mine for a year after soaking it a few time in rum. Next week, after all the turkey, apple pie and pumpkin pies are gone I will break out last year's cake. I make mine directly into those decorative cookie tins, lined with parchment. They are cooked at such a low temp the cookie tins are fine. Storage is great and instant gifts are in cold storage.
I age mine for a year after soaking it a few time in rum. Next week, after all the turkey, apple pie and pumpkin pies are gone I will break out last year's cake. I make mine directly into those decorative cookie tins, lined with parchment. They are cooked at such a low temp the cookie tins are fine. Storage is great and instant gifts are in cold storage.
#15
Super Member
Join Date: Aug 2010
Location: Slidell, Louisiana
Posts: 6,951
Yeah, they have to be fruitcake worthy! LOL! My mom likes it, I've eaten some, but not my favorite. She used to make fruitcake cookies, and I loved them though! They certainly are expensive to make, everything is these days!
#16
I only made fruitcake ONCE. It is time consuming and expensive, but well worth it - you ladies are right - commercial stuff just ain't the same! Thanks for posting - it's a great reminder that Thanksgiving and Christmas will be here before we know it.
#20
I too soak my candied fruit in bourbon or brandy. This, of course, is done weeks in advance. Now is also a good time to buy the candied fruit for use on my Easter Bread although I don't soak it but just store it in the fridge. It's not so easy to get the candied fruit in the Spring. After baking the fruitcake I let it soak again in bourbon until it's just right. I like to add lots of walnuts, almonds and pecans. Not sure if that's traditional but I get no complaints.
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09-30-2011 08:32 PM