Anyone Else Getting A Jump On Xmas??

Decorating By Feefs Updated 9 Nov 2013 , 10:06pm by Faradaye

Feefs Posted 7 Oct 2007 , 6:11am
post #1 of 38

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! icon_smile.gif

anyone else started yet??

37 replies
TractorDiva Posted 7 Oct 2007 , 6:22am
post #2 of 38

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 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

Feefs Posted 7 Oct 2007 , 8:14am
post #3 of 38

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.

jules06 Posted 7 Oct 2007 , 8:27am
post #4 of 38

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.. ? icon_biggrin.gif

OzCookie Posted 7 Oct 2007 , 8:41am
post #5 of 38

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.

grumpyx07 Posted 7 Oct 2007 , 8:45am
post #6 of 38

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!

idoweddingcookies Posted 7 Oct 2007 , 8:48am
post #7 of 38

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...

Rincewind Posted 7 Oct 2007 , 12:03pm
post #8 of 38

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).

pieceofcake1 Posted 7 Oct 2007 , 12:27pm
post #9 of 38

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

moxey2000 Posted 7 Oct 2007 , 12:38pm
post #10 of 38

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.

MikeRowesHunny Posted 7 Oct 2007 , 12:40pm
post #11 of 38

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!

TractorDiva Posted 7 Oct 2007 , 4:04pm
post #12 of 38

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... icon_lol.gif

Joy2501 Posted 7 Oct 2007 , 4:24pm
post #13 of 38

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.

TooMuchCake Posted 7 Oct 2007 , 4:36pm
post #14 of 38

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!


jules06 Posted 8 Oct 2007 , 12:48am
post #15 of 38

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 icon_biggrin.gif

TooMuchCake Posted 8 Oct 2007 , 1:37am
post #16 of 38

Jules, I'd love a copy of your recipe! I've never heard of a chocolate fruitcake before and am intrigued. Fi also sent me her recipe (thank you!) and maybe this will be the year of the fruitcake sampler Christmas party at my house!


MikeRowesHunny Posted 8 Oct 2007 , 12:10pm
post #17 of 38

Deanna, want my Drambuie & Whiskey Christmas cake recipe too? I have it scanned into the computer from sending it to someone a few weeks ago - let me know!

kicky Posted 8 Oct 2007 , 12:27pm
post #18 of 38

I have 3 fruit cakes in the cupboard already. 1 i made about July time thats reminds me a i need to give it a drink. The other 2 i made in Aug. I was just making some and made a couple of extra. They just keep and keep. I shall make some more soon as i'm putting an advert out for christmas cakes begginning of Nov.

TooMuchCake Posted 8 Oct 2007 , 2:16pm
post #19 of 38

Thank you, Bonjovibabe, yahoo, bring it on! icon_smile.gif I'm having a blast with everyone's recipes, and I haven't even started baking yet! Got to make a grocery list........

Thanks, everybody!!!

CeeTee Posted 8 Oct 2007 , 2:40pm
post #20 of 38

Oh wow, and here I thought I was ahead of the game already prepping for Thanksgiving icon_eek.gif I envy those who have the freezer space and time to make stuff ahead. icon_razz.gif

TooMuchCake Posted 8 Oct 2007 , 3:06pm
post #21 of 38

Okay, I thought of another fruitcake-newbie question.... What is the purpose of covering the cake in marzipan before the fondant? Is it for extra flavor, or to keep the fondant neat, or what? Do you use plain fondant, or do you flavor it with something?


MikeRowesHunny Posted 8 Oct 2007 , 3:26pm
post #22 of 38

Deanna, the marzipan stops the dark juiciness of the cake bleeding through into the icing. If you really object to marzipan, you can do a double fondant layer instead.

Edited to say: need your email address for the recipe thumbs_up.gif

TooMuchCake Posted 8 Oct 2007 , 4:00pm
post #23 of 38

Thanks for explaining that! That makes sense. I like marzipan but didn't know if it was required or not. Here's my address:

[email protected]


OzCookie Posted 9 Oct 2007 , 1:29am
post #24 of 38
Originally Posted by bonjovibabe

Deanna, want my Drambuie & Whiskey Christmas cake recipe too? I have it scanned into the computer from sending it to someone a few weeks ago - let me know!

Please, Bonjovibabe, may I have that recipe, too? I currently use a mix of about 3 different recipes (yes, all in together! icon_confused.gif ), but I love the sound of Drambuie in the cake - It's DH's favourite tipple.

My email is [email protected]

Thanks, in advance!

jules06 Posted 9 Oct 2007 , 2:00am
post #25 of 38

I forgot to give you my email address ( in pm ) :

[email protected]

Thanks so much bonjovibabe icon_biggrin.gif

jules06 Posted 9 Oct 2007 , 2:01am
post #26 of 38

damn these double posts !!


bethola Posted 9 Oct 2007 , 2:02am
post #27 of 38

Feefs, Jules and Bon Jovi:

NO ONE in my house likes fruitcake....EXCEPT me! I would love to have your recipes! I have friends that are from South Africa and I would like to give them a fruitcake this year. I always give them a tray of my candy, but, I would like to do something that would make me "stretch" myself. Is it too late to do the fruitcakes?

Could you guys send your recipes to me? Especially the CHOCOLATE fruitcake! My e-mail is [email protected] I understand if they are SECRET, though!

Beth in KY

jules06 Posted 9 Oct 2007 , 2:09am
post #28 of 38

Hi Beth, my recipe is winging it's way to you now !! Hope you enjoy it icon_biggrin.gif

bethola Posted 9 Oct 2007 , 2:14am
post #29 of 38



MikeRowesHunny Posted 9 Oct 2007 , 7:46am
post #30 of 38

Recipe sent to all who asked - happy to send to anyone else who wants it, just pm me with your email address or post it here icon_smile.gif!

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