Fruitcake lovers only

My beloved grandmother made the best fruitcake. After she passed on, her recipe was passed on to me. I have made it often, but not for the last several years. I want to make it again this year, but as those of you who make it know, a recipe makes a LOT! It would take me a year to eat a quarter-recipe!

How do the rest of you solve this dilemma? And no, no one else in my immediate family that lives in town would eat much, if any. I will send a little to distant (in space, not love) family, but still, I am going to have wayyy too much for me to eat.

It freezes wonderfully! Nothing like having a glass of lemonade and a slice of fruitcake in the summer!

Share with a nursing home in your area or a retirement center. The elderly I'm sure would really enjoy such a great treat. Or take some to a homeless shelter

Care to share the recipe? I LOVE fruitcake, my favorite one is Claxton Ga. dark...
mmmmmmm!

My Dad makes the most awesome fruitcake in Northern America. It DOES freeze wonderfully, too. He wraps his in aluminum foil and then in freezer bags. It's good even a year later as I just finished mine off from last year. :)

I love fruitcake...although his is more nuts than fruit.

Well, my dear, if it doesn't have that yucky citron most of the older recipes have, you package it up and send it to your dear friend in Texas (Aimée)! I don't understand anyone who doesn't love fruitcake, but my own children won't eat it. I indulge myself and order one from Corsicana, Texas once in a while. And it has never, ever lasted until St. Patrick's Day, even when I was stingy and didn't offer it to anyone. Not that they would have accepted. I slice it thinnish and fool myself into thinking I will just eat a little bit. Everytime I pass the plate, I snitch a bite, but I do believe mice snitch some when I'm not looking, because it just suddenly vanishes, and I come for a little bite and find an empty plate.

Aimee, you took the words right out of my mouth. I love fruitcake. I don't even mind the ones with citron either. Some of those have been wonderful. I would love the recipe of any of the favorite ones of our members if you would be willing to share with me. Lani

Ponditis, I knew I liked you!

lupinelover, please share your recipe. My husband and I love fruitcake, of course, the kids won't touch it. Brenda

Aimee, DH gets extravagant (He isn't usually extravagant) every year and orders two of those delicious Corsicana cakes (they are the best in the world in our opinions)for us. Notice the word US in that sentence. Those cakes are so wonderful that he thinks we each need one. We don't share those expensive cakes with anyone. They stay hidden in the freezer and we each nibble at our very own cake throughout the year. I bag slices in individual servings and store them in in the original metal containers (we have lots of those)and slide those in the original boxes. Both of us have just enough cake left to nibble for Thanksgiving and then it will be time to order again.

Elena, have you seen the catalog for this season??? I could almost eat the cover.

Ok, I'll bite! What catalog are we talking about? Inquiring mind wants to know. LOL And where are those recipes I want? LOL

I made fruitcake once, it was a really good fruitcake, I have lost the recipe. It seems that I recall miing all the fruit, and let them soak in alcohol..a mixture of rum and whiskey maybe?? it sure was good. Does anyone have a recipe where yousoak the fruit in alcohol??

Pebble, and all check this, I posted it last year. I will share again this year. Tis the season!! http://davesgarden.com/t/140429/


"eyes"

Im with you all I love fruit cake.

Thank you "eyes". I printed it and will try it. Fruitcake lovers UNITE!!!!!!!!!!!!!!!

Eyes, thank you for bringing the recipe to my attention, I will attempt to make one.....

H'mmm, I soak my fruitcake in brandy for about 8 weeks after I make it. It keeps soaking until it is eaten, so I never worry about freezing it. I can only eat a piece every 3-4 weeks. I am not much of a sweet eater, although I do love to cook and to bake. The recipe is incredibly rich, and so good, but I just can't eat a whole lot of it. And a batch makes 4 good-sized cakes. So it would take me about a year to eat just one cake.

I will willingly share my recipe; it takes about an hour to put together, bake another hour, then as I said, soak it in brandy (or rum) for 8 weeks, at least. And, sorry, Aimee, the original does call for candied citron, and candied gren and red cherries, and candied pineapple, and candied mixed peel, and candied grapefruit (told you it was rich!). I will post the recipe in the recipe forum a little later tonight.

Since there are so many fruitcake lovers here, how about a fruitcake round-robin? Anyone want to start one up? I do not have the time to take on the organizing of it, but I would love to be a participant. Maybe we can make cupcake-sized cakes, and each contribute a set number? Or would that be way too expensive in the mail?

I got the final vote from our family just now on the issue: my second brother is the only one in his family who likes it, and if there isn't enough to go around, he will settle for a half a loaf! And knowing him, he will have it eaten in a week! He is an athlete, the kind of man who eats everything and stays very athletic. Frustrating, ain't it? LOL

So those of you who like fruitcake buy yours or do without if there aren't enough people to help eat it? Such is the way. That is what I have done the past few years; but this year I just have a strong desire to have a piece of fruitcake. The memories are so wonderful (and so is the cake!) I went through a time when I didn't like it, either; so I don't condemn those who can't stand it. And I cannot resort to the platitude that it "leaves more for me" because I just can't eat a whole lot of it. Same with fudge, cheesecake, and other really rich foods. Makes my stomach way too uncomfortable to have more than a few bites every once in a great while.

So I will content myself with a piece on Christmas, and a small piece saved for our January thaw. What a way to celebrate!

I'm the only one here who eats it. I did give away half of the 8# one that 'Eyes" recipe makes. (And I was sorry afterwards I did, it was SO yummy!). By late spring I did finish it! I want some now!! (drool!)

Well now Lupine.....that does sound intriguing....a fruit cake round robin....hmmmmmmmmm.....well, let's think on it....but arent they usually heavy?

Yeah, they are heavy. At least the good ones are. I posted my recipe here: http://davesgarden.com/t/366204/ in my own inimitiable style! Drool drool Now I just have to find a store that sells the golden raisins! I think I know where to look tomorrow morning.

Oh, and for all of you wondering, yes, I do make my own red current jelly, but I do not candy my own fruit! I do make my own butter (sometimes) and also sometimes I make my own seeded raisins out of Concord grapes. Not this year, though. There was too much going on here when they were ripe.

lol - friends after my own heart!! I make a boiled fruit cake - so easy!! Will hunt out the recipe if you like but it's adaptable. Just throw in all your dried fruit, butter, nuts if you want, some hard stuff (liquer) baking soda, bring to boil - let it cool and add to flour and pop into a medium oven. It's the moistiest (is there such a word) cake I know. I should have said very moist and left it at that. :-)

Good word, Louisa: moistiest! It fits for that recipe. I just had the feeling you might be a fruitcake lover! But I haven't before heard of boiled fruitcake.

Kathy it's an Australian recipe that I picked up in Singapore about, sheesh.......30 year's ago!! It came from a magazine and the paper it's printed on is going yellow - like parchment...no wonder huh!! Wonderful with a cup of tea or coffee!!

lupinelover, I would have made a special side trip to visit you if I knew you made butter, because when you make butter, you get real buttermilk. Now, if I come back to Philly, can I swing by and get buttermilk? I will route my flight to include you, just say the word. Please???

The catalog mentioned above is for Collin Street Bakery in Corsicana, Texas. They have a new name on the catalog I received recently, Cryer Creek Kitchens, and I don't think the traditional fruitcake looked like the Classic Holiday Fruitcake they show. I am crossing my fingers they haven't changed the cake that made them famous all over the world. They also now offer Fruitcake Petites, featured on the back cover. This was something I thought I invented back in the 50s, when I took a miniature cupcake pan and made tiny individual fruitcakes for school and church parties! There are numerous new products in this catalog, and I can't wait to try most of them. The front cover features Apricot Pecan Cake, with Australian apricots and Texas pecans. If you want to contact them, their website is www.cryercreek.com, and their toll free phone number is 800-468-0088. Fax orders are sent at 903-654-6725. For customer service and special orders, call 800-353-7437, 8 AM to 5 PM, CST Mon-Fri. And, no, I don't work for them. If I did, I would probably spend my entire salary on goodies.

Aimee, I would ADORE having you visit! Especially if you will take the buttermilk off my hands *grin* I used to give it to our former cleaning woman, but she moved away a couple of years ago. She is the only person that I know who liked it.

Thanks for the info on the bakery. I do believe I will check them out, along with some of the other recipes posted! Did we get a new thought going round? Anyone willing to undertake the Fruitcake Round Robin idea? Or anyone want to set up a Member Store to sell ones that we make? Since the ingredients are so expensive, I honestly can't see offering them for postage, but I don't know how much it costs to make them. Maybe $5 per cake? But of course I make some of the more expensive items that go in mine; I can supply enough for my own, but not for a large number. And with my current family crises, I don't have time/energy to set up a Store of my own.

Then, of course, since I put so much brandy in mine, I think it might raise issues about sending them US Mail. They have prohibitions about sending alcohol in the mail. I don't know if having it absorbed by cake makes it an issue. Hmmm, I will have to ask my friendly postal worker (I keep him friendly by giving his wife some of my rooted mini-rose cuttings ;) Not really; he does his job well, but I do share plants with him and his wife. Very sweet lady.

Oh, I can hardly wait to get there! I could drink real buttermilk by the gallon, every day.

There is a business near Dallas that I see at "Christmas Affair" in Austin every November. This is a fund raiser arranged by Junior League or some such group, and people come from all over the country to set up wonderful booths with fantastic products. This Dallas business makes really rich cakes, and several of them have a considerable amount of booze soaked in. My DD orders more from them during the year, so apparently it's acceptable to mail such products. Happily so, I might add, as they make a divine amaretto cake. I think their name might be Divine Creations, in fact. Have to dig out a tin and see.

http://davesgarden.com/t/366169/

Just another one to add to the list here.

I'm far too scatter brained to set up a store but what a wonderful idea. Selling fruit cakes!! Now if my life was organised I might have given this a second thought. Kathy and Aimee please don't tell my hubbie about the buttermilk - you might find yourself with another visitor...lol!! Are you going to be coming in my direction Aimee?? Holding my breath!! I'll bake you a cake - promise!!

Louisa.... Could you maybe give us the recipe for the boiled fruitcake, also? You know, a fruitcake robin might be interesting! Even just a few slices wrapped tightly might make it through the mail! (wiping my chin as I think of it!)

Well, I spent this morning making fruitcake, and my arm is still attached. I made 6 of them. Aimee, one of them has your name on it for when you visit!!!! You can share it (or not) with your fellow Texans when you go back home.

Margaret, I promise, I won't open my mouth about buttermilk to DH. I am surprised to hear anyone really drinks the stuff. I was given a glass of it once as a kid, and bleah! Of course, I won't drink regular milk anyway. Once, about '91, I got bad milk and got food poisoning. So sick. Ever since it just gags me.

Lupine, did you ever try to candy your orange and lemon peels? I've been tempted to try. Would be so much cheaper than having to buy them for the fruitcakes.

Oh, how can I bear the delay! Fruitcake, real buttermilk, I will need to bring three sizes of clothes. Yes, please don't tell Abe about it, he might not leave any for me.

Margaret, nothing is carved in stone. The August trip was extremely difficult, and you know I will be a bit more compromised in January than I was in August. But when I left, our friends near Philly just begged me to come again in winter, when the kids are in school and she can go with me to all of the places we missed. Longwood, of course, is tops on the list. So I plan to go as soon as I can arrange it. This time I would stay in her home, and my Ozarka (Deer Park) distilled water would already be there. If DD decides to come with me, I will probably let her return ahead of me and make a couple of short side trips on my own. So much is uncertain about my ability to do this, but I can dream. Goodness, look at the incentives already! You guys are so encouraging, it gives me confidence. THANKS!

Kathy my apologies first for not making the chat tonight. I fell asleep this evening and that's a first. Just conked out on the couch!! Doris I will post the recipe on the appropriate forum if that's OK and I love your idea of sending a slice or two of cake. Aimee I'm not budging and I'll be waiting for you if and when. I like the sound of 'when' best!! :-)

DJM, no I have never tried to candy my own peel. The only things I have read about it says how it requires specialized equipment, sulphur-treatment, etc, and that it shouldn't be tried at home. But since it has been done since ancient times, how hard can it really be? Dunno. I have candied angelica stems, violets, and rose petals. It is very time consuming and my results aren't pretty, but for fruitcake, who cares about pretty? Do you have anything about how to do it? I can't even find that much.

Are you willing to set up the round-robin? I will participate (said droolingly), but I just can't do the leg-work.

Louisa, 40 lashes with a wet seed! LOL You must have needed the nap. I am glad you are resting, taking care of yourself, my friend. That is so important! I plead guilty to a nap on Monday afternoon, myself.

Aimee, whenever you come up here, you will be welcomed with open arms! We have a guest room that is available at an hour's notice. January will be cold, you know, but bundle up, I will have lots and lots of hot cocoa ready, and I will make buttermilk specially for you! And if you come here first, you can take some with you to Louisa (gotta get rid of it somehow :D And we can go to our city's Conservatory to get warm. And I just know that GardenWife and Badseed would love to join the welcome! They are both within driving distance. So is Celia! And Melody isn't too far off. See, you just have to come! (Am I being encouraging enough? If not, I will lasso the others and get them begging, too)

Kathy, I just HAVE to ask, where in the world do you get your energy?!!!

I don't know Celia.

Back when I could work I was one of those "work-a-holics". At one time I had a full time (60+ hours/week) job, and 3 part time jobs: one of them was 6 am-8 am, then again 5-7 pm; another was 7:30 pm-11 pm. This was weekdays. Weekends I had another part time job: 6 am to 9 pm Saturday and Sundays. I really resisted that evening job, but then they offered me $50/hour! I couldn't resist. (Who could have, really? That money paid for my nieces to go to private school that year while their parents attended Missionary Training full time).

Or how about the time when I was going to college 8 am - 2 pm, then worked from 4 pm to 2 am. And I did computer consulting in my spare time. (What spare time?) No, I didn't exist on drugs, either. Just an over-abundance of energy.

I have really no energy compared to those days! I kind of get wiped out by early afternoon nowadays, and rely on nervous energy to get me through crises. That, and my faith in God. Of course, He gives me all the energy I need when I need it. And friends like y'all help :)

Celia, add your voice to mine: 1-2-3: Aimee, come visit us!

Kathy must eat a LOT of fruitcake for energy. LOL
I used to help my Mother candy orange and lemon peel for candy. It tasted almost the same as the stuff for fruitcake. I will ask her where that recipe is and see if she can remember. Then I can post it if anybody is interested.

YES. Please. I would love to know how to do this. You're a sweetie. But "almost like"? Wouldn't it taste much better? That is the main reason I started to learn to cook (way back in the dark ages): much better than pre-made stuff.

Please, Ponditis...if you can find the recipe !!!!!