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Feefs
Frequent Member
Joined: Sep 07, 2005
Posts: 422
Location: Western Australia
Birthday: Jul 10
Gallery Supporter Member
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 Posted:
Sat Oct 06, 2007 11:11 pm |
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Hi all...
just wondering... anyone else started baking their fruit/christmas cakes?? I can't believe I'm actually semi-organised this year! -- ok... not so organised, but had to make a small fruitcake for a anniversary cake for friends wedding and thought... well... whilst making one, might aswell make the batch big enough for FIVE! 
anyone else started yet?? |
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TractorDiva
Regular Member
Joined: Jun 23, 2007
Posts: 150
Location: El Dorado, CA
Birthday: Mar 31
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Sat Oct 06, 2007 11:22 pm |
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Fruitcake as in the heavy dense kind? Do you frost it?
My mom's recipe (which is seemingly the only one my family will eat) is a batter with mincemeat in the base...is very dense...I can't imagine it with frosting. And if I baked it now, it would never survive until this holidays...I'd go to the freezer and there would be a ziplock bag, some saran wrap and a trail of crumbs...LOL |
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Feefs
Frequent Member
Joined: Sep 07, 2005
Posts: 422
Location: Western Australia
Birthday: Jul 10
Gallery Supporter Member
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Sun Oct 07, 2007 1:14 am |
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nah... australian fruitcake is very dense... you cover it in marzipan (optional) then fondant... it keeps and keps and keeps... so long as you store it right... a sice drizzle of rum or sherry always helps the flavour. |
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jules06
Forum Addict
Joined: Jan 07, 2007
Posts: 735
Location: sunshine coast,qld,australia
Birthday: Sep 06
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Sun Oct 07, 2007 1:27 am |
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I'm making my xmas cakes next week, not sure how many yet,as I still have that huge one from last year !! (in my photos )
I'd love to know what recipe you use Fi.. ?  |
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OzCookie
Frequent Member
Joined: Jul 08, 2007
Posts: 363
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Sun Oct 07, 2007 1:41 am |
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I'm also well on the way with Christmas cakes and puddings - the fruit has been soaking for a month and each weekend I've been baking one or more (depending on size). The spare room smells divine!
Several puddings have also been steamed (I don't, personally, like boiled pudding), but they get well-wrapped and put in the bottom of the fridge. |
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grumpyx07
Regular Member
Joined: Oct 09, 2006
Posts: 136
Location: New Jersey
Birthday: Jan 19
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Sun Oct 07, 2007 1:45 am |
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I don't make any fruit cake...but I've already started my cookie samples for the holidays, finished my gift list and sketching all my designs. I'm so excited! |
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idoweddingcookies
Forum Addict
Joined: Feb 08, 2007
Posts: 733
Location: Maple Ridge, BC Canada
Birthday: Dec 14
Gallery Supporter Member
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Sun Oct 07, 2007 1:48 am |
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Next week I'm starting on cookies... I have a Christmas fair at the end of Nov. and they usually have a turn out of around 3000.. so will have lots made in advance and freeze them. As well as my regular customers..
Don't do fruitcake... no one hear likes it other than my Mom, so we go to Costco and buy her one... I do like a receipe I got from my SIL mom's it's called fruitcake but is made from gumdrops... yummy.. She's from Australia so don't know if the receipe is from down under or not.
Will start doing all the other goodies in early November and freeze them... |
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Rincewind
Frequent Member
Joined: Apr 26, 2007
Posts: 235
Location: Texas
Birthday: Mar 03
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Sun Oct 07, 2007 5:03 am |
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I am! I just bought all the ingredients to make Toba Garrett's Applesauce Fruitcake. I'm going to make them in smaller pans and decorate them with marzipan and royal icing to give to my mom and aunt (who both love fruitcake). |
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pieceofcake1
Regular Member
Joined: Apr 06, 2007
Posts: 105
Location: Nova Scotia
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Sun Oct 07, 2007 5:27 am |
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to gather recipes.I am going in a Craft Fair and will be the only bake table(first time they have had one). Question is should I bake smaller size loaves? What are some of your more popular items? And is there a particular price point people tend to buy more, say around $5.00 Thanks |
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moxey2000
Frequent Member
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Joined: Feb 23, 2007
Posts: 386
Location: Andros Island, Bahamas - Supporting Our Troops!
Birthday: Mar 08
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Sun Oct 07, 2007 5:38 am |
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I'm getting my chest freezer today so I'll finally be able to start making things ahead and freezing them. I bought the freezer a few years ago, but somehow it alway ended up full of seafood and bait (my darling husband loves his seafood and fishing!) so I never really got to use it. I'm really looking forward to making some fruitcakes and cookies this year. |
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bonjovibabe
Forum SuperStar!
Joined: Jan 27, 2006
Posts: 2379
Location: Quickstepping across the ballroom, cake in hand!
Birthday: Sep 20
Gallery Supporter Member
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Sun Oct 07, 2007 5:40 am |
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I baked 8 Christmas cakes on Wednesday - 1 4in round, 1 5in round, 4 6in squares, 1 7in round and 1 8in square. They were all well soaked with my special mixture of Drambuie, Whisky and Brandy (and the fruit was soaked in this for several days before baking), and are now in the cupboard maturing until Christmas. I'm doing the puds this week, hopefully! Yum, Yum, Yum! |
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TractorDiva
Regular Member
Joined: Jun 23, 2007
Posts: 150
Location: El Dorado, CA
Birthday: Mar 31
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Sun Oct 07, 2007 9:04 am |
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This has been a fascinating post. In our family, the fruitcake was done "fresh" -- as in right before the holidays. Maybe frozen for a week or two if time was tight...
I have absolutely NO experience with fruitcakes with "soaked" fruit or pouring things on them and sticking them in a cupboard (not frozen or refrigerated?). Let alone one that you would frost, cover in marzipan(?) and fondant...and any real purpose for royal icing other than to make flowers...maybe it needs its own tutorial, gallery and recipe section...LOL
So...I going to pop OUT of CC for a little while (sacrilege, I know!) and go google fruitcake. California born and raised...I have missed out!
Am I too late to try to make one of these if I do find a recipe??
I love the adventures that fellow cc'rs have sent me on...  |
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Joy2501
Regular Member
Joined: Sep 11, 2006
Posts: 117
Location: Durham, NC
Birthday: Jan 25
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Sun Oct 07, 2007 9:24 am |
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I'm starting on my cake next week. I don't soak the fruit beforehand, but I lovingly feed the "baby" some brandy/sherry every few days after its baked until I cover it with marzipan and fondant. |
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TooMuchCake
Forum Fanatic
Joined: May 01, 2005
Posts: 1508
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Sun Oct 07, 2007 9:36 am |
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I've never made a fruitcake before in my entire life. Does anyone have a good, foolproof recipe that a fruitcake novice could easily do? My husband's grandmother had a recipe I would eat, but I never made it and she's been gone for years and I don't have her recipe. I think I'd like to try making one for Christmas!
Thanks!!
Deanna |
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jules06
Forum Addict
Joined: Jan 07, 2007
Posts: 735
Location: sunshine coast,qld,australia
Birthday: Sep 06
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Sun Oct 07, 2007 5:48 pm |
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Bonjovibabe - your drambuie,whisky & brandy mix sounds divine !! I usually soak my fruit in port or tokay
Idoweddingcookies - I have never heard of fruitcake made with gumdrops !! do you have the recipe ?!
Deanna - the recipe I use ( Rich tokay chocolate fruitcake ) is absolutely delicious !! & like most fruitcake recipes, pretty simple..let me know if you'd like a copy |
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