The Fruit Cake Thread

Decorating By MBalaska Updated 28 Dec 2014 , 9:26am by MBalaska

MBalaska Posted 25 Nov 2014 , 8:54pm
post #1 of 53

I'm posting this new thread title so I can find it and come back to it for years to come.  Thank you @cazza1  You're a peach!!

You started a very informative and helpful interesting one:

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/105#post_7563543

52 replies
cazza1 Posted 26 Nov 2014 , 9:09am
post #2 of 53

Ha, now this will cause confusion in my tired brain over whether to post here or in Wrong, Wrong, Wrong.  I think I will go and eat some fruitcake and ponder.

MimiFix Posted 26 Nov 2014 , 2:33pm
post #3 of 53

Great idea @MBalaska. I like that you linked the thread started by @cazza1. I have a very different version. During the holidays I sold a lot of traditional fruitcakes; but for customers who claimed to hate all fruitcakes, I developed a chocolate one that contained only natural, dried fruits.

 

(I haven't made this for years. I took the original recipe and scaled it back to a manageable size for home baking.)

 

Chocolate Brandy Alexander Fruitcake

 

Yield: approx 4# batter

  • ¼ cup crème de cacao
  • ¼ cup brandy
  • 3 cups dried mixed fruit (raisins, apricots, dates, etc.)
  • 1 cup butter (2 sticks) melted and cooled
  • 2 cups sugar
  • ¾ cup cocoa
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups nuts (mixed walnuts, almonds, pecans, etc.)

 

1. At least several hours ahead, soak dried fruits in brandy and creme de cacao. Set aside.

2. Preheat oven to 325° F and prepare baking tins using butter or pan spray.

3. Combine all ingredients except fruit and nuts. Stir well, then add fruit mix (including all remaining liquid) and nuts. Scoop into any size pan you prefer.

4. Depending upon pan size, bake until done (anywhere from 25 minutes to 2 hours).  

5. Cool thoroughly. Cakes can be soaked in brandy or stored without soaking.                                                                         

winniemog Posted 26 Nov 2014 , 8:01pm
post #4 of 53

AI have an issue with your recipe [@]MimiFix[/@], if I soak the fruits in creme de cacao rather than brandy I will eat more of them.....thanks for making life even more dangerous!

MBalaska Posted 26 Nov 2014 , 8:47pm
post #5 of 53

I'll bet a little addition of vanilla extract would make my light fruitcake taste nice.

MBalaska Posted 27 Nov 2014 , 2:43am
post #6 of 53

Here's my basic adaptation to the Betty Crocker  Yellow fruitcake recipe, with the addition of the 'jeweled' fruits.  After being in the fridge two days, it's much better than it was right out of the oven. *** I'm not sure exactly how much of the jeweled fruits to add so I added a bit at a time, I didn't use all of them,  and of course everyone likes a different amount.  This is what worked for me.

 

fruitcake

 

 

FRUIT  CAKE

4 loaf pans     (8"x4")                              250. F

 

300 g GOLDEN RAISINS

200 g RAISINS

2 Tbsp. CANDIED ORANGE PEEL

2 Tbsp. ORANGE MARMALADE

1 Cup DARK RUM

        Combine all in a glass bowl.  Cover with Saran Wrap, let sit in fridge for a couple of days to absorb the rum.  Toss or stir occasionally.  Save rum not absorbed by raisins to pour on baked cake.

        Line 4 bread pans with one piece of parchment. Press in to fit in pan, grease with Crisco.  Preheat oven to 250 f.

In KA mixer bowl combine all ingredients.

 

6 oz.   BUTTER

5 oz.   CRISCO

15 oz. FLOUR  all purpose

11 oz. SUGAR gran.

¾ tsp. SALT

1 ½ tsp. BAKING POWDER

2/3 Cup ORANGE JUICE

       Mix together on med. Until combined.

7 EGGS

       Add a little at a time, mix.  Beat on medium #4 for 2 mins.

 

Add & mix by hand, batter, rum soaked fruit, plus:

16 oz. CANDIED CHERRIES  RED

16 oz. CANDIED CHERRIES  GREEN

16 oz. CANDIED PINEAPPLE

12 oz.  PECANS halves

       Mix by hand, add most of the fruit/nuts divide into parchment lined pans ¾ full. Place some red & green cherries, pineapple, & pecans on top of batter. Bake 1 hour. Cover with foil bake 1 ½ hour. Remove foil bake ½ hour more till done. Remove from oven. Pour rum or simple syrup over the top of the warm loaves, twice.  Let cool a few minutes then take loaves out of the pans.  Cool completely.  Double wrap in plastic wrap. Store in fridge to mellow.

sweettooth101 Posted 27 Nov 2014 , 3:03am
post #7 of 53

I posted in previous thread and thought should repost here.

 

I like to use this recipe for my cake, it was given to me by an elderly man who was a regular at my store and so I have had it in my book for the past 30 years or so named after him.It is a very easy method. When I want a Lighter version I just reduce the fruit to half the quantity.

 

 

Mr Corbett's Fruit cake
 
 
6 ounces (3/4 cup)  butter
1 1/4 cup brown sugar
1 1/2 cup water
3 cups mixed dried fruits----currants, sultanas,raisins
                             handful mixed citrus peel
       
1 level teaspoon bicarbonate soda
 
Boil all the above ingredients at low heat for 25 mins. cool and leave overnight or a few hours to cool and soak.
 
Meanwhile prepare an 8'' pan by greasing and lining the bottom and ( outside of pan is wrapped with double parchment or brown paper and taped or tied with string to hold, paper should be wider than pan so it sits higher).
 
When cool  mixture is cool, add;
 
2 eggs
2 cups flour sifted
1 heaped tsp baking powder
1 tsp cinnammon powder
1 tsp ginger powder
1/2 tsp ground nutmeg
pinch cloves powder (optional)
2 tsp almond essence
1/2 cup coarsely chopped nuts ----- walnuts, almond, pecan
1/2 cup cherries cut in 1/4
Mix well.
 
 
Pour mixture into prepared pan.
Bake at 350 for 1 1/2 hrs or so until skewer comes out clean
ENJOY !!!
optional;
when cool you can sprinkle some boiled and cooled1/4 cup or so apple juice by turning the cake over
to make it moist.
 
 
 

sweettooth101 Posted 27 Nov 2014 , 3:07am
post #8 of 53

I posted in the previous thread, but thought it better to repost here.

 

I like to use this recipe for my cake, it was given to me by an elderly man who was a regular at my store and so I have had it in my book for the past 30 years or so named after him.It is a very easy method. When I want a Lighter version I just reduce the fruit to half the quantity.

 

 

Mr Corbett's Fruit cake
 
 
6 ounces (3/4 cup)  butter
1 1/4 cup brown sugar
1 1/2 cup water
3 cups mixed dried fruits----currants, sultanas,raisins
                             handful mixed citrus peel
       
1 level teaspoon bicarbonate soda
 
Boil all the above ingredients at low heat for 25 mins. cool and leave overnight or a few hours to cool and soak
Meanwhile prepare an 8'' pan by greasing and lining the bottom and ( outside of pan is wrapped with double parchment or brown paper and taped or tied with string to hold, paper should be wider than pan so it sits higher).
 
When mixture is cool, add;
 
2 eggs
2 cups flour sifted
1 heaped tsp baking powder
1 tsp cinnammon powder
1 tsp ginger powder
1/2 tsp ground nutmeg
pinch cloves powder (optional)
2 tsp almond essence
1/2 cup coarsely chopped nuts ----- walnuts, almond, pecan
1/2 cup cherries cut in 1/4
Mix well.
 
 
Pour mixture into prepared pan.
Bake at 350 for 1 1/2 hrs or so until skewer comes out clean
ENJOY !!!
optional;
when cool you can sprinkle some boiled and cooled1/4 cup or so apple juice by turning the cake over
to make it moist.
 
 
 

MBalaska Posted 27 Nov 2014 , 3:29am
post #9 of 53

@sweettooth101   fruitcake recipe is posted on this page: 

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/105#post_7563645

 

@cazza1  fruitcake recipe is posted on this page:

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/15

 

@cazza1   'rum cream sauce' is on this page:

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/30

 

@Dayti    'Nana's Christmas Cake' recipe on this page:

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/45

 

@cazza1    'NANA'S MINCE TARTS' recipe on this page:  post #63

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/60

 

@cakebaby2    'flaky pastry' recipe on this page: post #64

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/60

 

@cazza1   'AUSSIE MEAT PIE' recipe on this page:   post #70

http://www.cakecentral.com/t/780496/wrong-wrong-wrong/60

 

And of course many pages of discussion about all of these assorted recipes are on that thread.  Recipes from around the world.

cazza1 Posted 27 Nov 2014 , 5:13am
post #10 of 53

I think dark rum would go well in Mimi's cake as well, winniemog.

 

MB can you substitute more butter for the crisco.  Even if I could buy it locally (which I can't) I still would not want to use it in my cakes.  I am a good example for the 'Butter Tastes Better' campaign that was run here in Australia a few years back.

MBalaska Posted 27 Nov 2014 , 8:09am
post #11 of 53

Yes and it sounds delicious.

donaldrodriguez Posted 27 Nov 2014 , 9:57am
post #12 of 53

Fruit cakes are my first choice which i eat a lot during winter season with a cup of Coffee.It is full of fruits like cherries, pineapple, grapes and orange, I really love it.

collsbalajadia Posted 28 Nov 2014 , 12:11pm
post #13 of 53

AHi guys! Just want to ask of it would be ok if i put 1/4 cup of sour cream instead of 1/4 cup of whole milk to my light fruit cake. And put 1 tsp of baking soda instead of 1 tsp of baking powder? I soaked my fruits in rhum for 2 days.. i want to make it extra moist

winniemog Posted 28 Nov 2014 , 7:03pm
post #14 of 53

AYou can't normally substitute baking soda (a base) for baking powder (a complete raising agent combining acidic and basic ingredients) without changing other ingredients in your recipe. That said, by adding sour cream (an acid) to replace the milk, it will react with the baking soda and give your cakes a lift. It probably won't matter too much for this sort of cake as you're not wanting a big lift from the raising agent anyway.

MimiFix Posted 29 Nov 2014 , 10:29pm
post #15 of 53
Quote:
Originally Posted by winniemog 

I have an issue with your recipe @MimiFix, if I soak the fruits in creme de cacao rather than brandy I will eat more of them.....thanks for making life even more dangerous!

 

 But really dangerous, is surrounding those fruits with a brownie batter. As in this recipe. :wink:   

cazza1 Posted 30 Nov 2014 , 12:56am
post #16 of 53

Shame, shame shame on you Mimi.  I am trying to diet before Christmas.   Fruit mince Brownies sound divine.  I have a recipe for brownies where there are prunes soaked in alcohol.  No-one picks that they are prunes, just that the brownie is over the top deliciously moist.

MimiFix Posted 30 Nov 2014 , 4:07am
post #17 of 53
Sorry @cazza1, maybe you didn't get the memo. Eat as much as you can before Christmas. The official start of diet season is January 1. 
Mimimakescakes Posted 30 Nov 2014 , 4:09am
post #18 of 53

My fruitcake recipe has prunes in it , no one knows they are in there either , it just makes the cake moister. 

 

Mimi , that recipe should be illegal.  I have also put creme de cacao in the fruit soak. One of those days when I used the bottom of the bottle soaks. 

cazza1 Posted 30 Nov 2014 , 9:30am
post #19 of 53

Mimi it's a well known fact that most people who start diets on January 1 fail.  And besides, it takes me all of January to eat all the home made lollies and other goodies that I make so that is too delicious a month to be dieting in. So, I'm getting a head start.  Not for much longer, though, as the first Christmas party is in 5 days.  Unfortunately they do not serve dessert at this one and dessert beats all other courses by a mile.

winniemog Posted 30 Nov 2014 , 10:19am
post #20 of 53

AThat's ok [@]cazza1[/@], if you put your fruits on to soak with the booze now, they'll be perfect the night of your party!

And if you practise breaking your diet now, you'll be awesome at it by the New Year!

cazza1 Posted 30 Nov 2014 , 11:06am
post #21 of 53

Good one winniemog.

MimiFix Posted 2 Dec 2014 , 3:12pm
post #22 of 53

Brandy Alexander fruitcakes, smallest size. These look suspiciously like brownies :wink:

 

 

petitecat Posted 2 Dec 2014 , 4:11pm
post #23 of 53

Quote:

Originally Posted by MimiFix 
 

Great idea @MBalaska. I like that you linked the thread started by @cazza1. I have a very different version. During the holidays I sold a lot of traditional fruitcakes; but for customers who claimed to hate all fruitcakes, I developed a chocolate one that contained only natural, dried fruits.

 

(I haven't made this for years. I took the original recipe and scaled it back to a manageable size for home baking.)

 

Chocolate Brandy Alexander Fruitcake

 

Yield: approx 4# batter

  • ¼ cup crème de cacao
  • ¼ cup brandy
  • 3 cups dried mixed fruit (raisins, apricots, dates, etc.)
  • 1 cup butter (2 sticks) melted and cooled
  • 2 cups sugar
  • ¾ cup cocoa
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups nuts (mixed walnuts, almonds, pecans, etc.)

 

1. At least several hours ahead, soak dried fruits in brandy and creme de cacao. Set aside.

2. Preheat oven to 325° F and prepare baking tins using butter or pan spray.

3. Combine all ingredients except fruit and nuts. Stir well, then add fruit mix (including all remaining liquid) and nuts. Scoop into any size pan you prefer.

4. Depending upon pan size, bake until done (anywhere from 25 minutes to 2 hours).  

5. Cool thoroughly. Cakes can be soaked in brandy or stored without soaking.                                                                         

 

Maybe this is the fruit cake for me. I don't like fruit cakes, despite my mom making them for years to sell at Christmas time. She sold hundreds every year, and still does to this day. I used to have to help out and although I liked the smell, I hated the taste. 

 

My mum's mince pies, on the other hand, don't get to see the light of day when I'm around :D

 

Will give this a go! Thanks Mimi :)

MimiFix Posted 2 Dec 2014 , 8:45pm
post #24 of 53
Quote:

Originally Posted by petitecat 

 

Maybe this is the fruit cake for me. I don't like fruit cakes, despite my mom making them for years to sell at Christmas time.  

 

If you enjoy chocolate brownies, you may like this recipe. Brandy Alexander Fruitcake is a rich chocolate confection with dried fruits (no candied fruits) and lots of nuts. It was always promoted in my bakery as, "The fruitcake for people who don't like fruitcake."

petitecat Posted 2 Dec 2014 , 9:31pm
post #25 of 53

A[@]MimiFix[/@] Do you treat this cake like a sponge and cover in ganache or buttercream, or like a traditional fruit cake and soak in brandy and cover in marzipan?

MBalaska Posted 2 Dec 2014 , 11:08pm
post #26 of 53

Quote:

Originally Posted by MimiFix 
 

Brandy Alexander fruitcakes, smallest size. These look suspiciously like brownies :wink:

 

 

 

@MimiFix those are lovely. 

The fruitcake that I made with mostly rum soaked raisins ( @cazza1 style) would have been so delicious with cinnamon in the batter.

Mimimakescakes Posted 3 Dec 2014 , 1:30am
post #27 of 53

Mimi, I can't wait to try the brandy alexander fruit cake. Looks great . Thank you for sharing . :) I am thinking that macadamias and ginger added into it would be great. Off to the shops I go and get another tub on the soak. 

MimiFix Posted 3 Dec 2014 , 1:47pm
post #28 of 53
Quote:
Originally Posted by petitecat 

@MimiFix Do you treat this cake like a sponge and cover in ganache or buttercream, or like a traditional fruit cake and soak in brandy and cover in marzipan?

 

In the U.S. most bakeries simply soak fruitcakes in additional liquor. No ganache, no buttercream, no marzipan.

petitecat Posted 3 Dec 2014 , 2:36pm
post #29 of 53

Quote:

Originally Posted by MimiFix 
 

 

In the U.S. most bakeries simply soak fruitcakes in additional liquor. No ganache, no buttercream, no marzipan.

Ok thanks!

Mimimakescakes Posted 3 Dec 2014 , 9:20pm
post #30 of 53

I was thinking that the Brandy Alexander would lend itself to a brandy flavoured ganache. I have ganached fruitcake before and I like the flavour combo , sort of like fruit and nut chocolate. 

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