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I made the second batch today. It looks great. I learned years ago that
it is not a good idea to taste it when it is fresh. The texture and taste aren't there. It takes at least a month for those things to develop. |
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On Thursday, November 13, 2014 3:59:04 PM UTC-6, Dave Smith wrote:
> > I made the second batch today. It looks great. I learned years ago that > it is not a good idea to taste it when it is fresh. The texture and > taste aren't there. It takes at least a month for those things to develop. > > I've got 3 or 4 in the freezer that I need to get out so it will free up some space. I'm sure they need to be soaked but not sure what would be good to soak them with. I see lots of recommendations; what's yours?? |
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On Thursday, November 13, 2014 9:54:06 PM UTC-6, Dave Smith wrote:
> > I use brandy. > > Straight or diluted with something? |
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On Thursday, November 13, 2014 10:14:40 PM UTC-6, Dave Smith wrote:
> > On 2014-11-13 22:59, wrote: > > On Thursday, November 13, 2014 9:54:06 PM UTC-6, Dave Smith wrote: > >> > >> I use brandy. > >> > >> > > Straight or diluted with something? > > > Straight, about an ounce per cake. > > Ok, thanks! |
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Dave Smith wrote: > > I made the second batch today. It looks great. I learned years ago that > it is not a good idea to taste it when it is fresh. The texture and > taste aren't there. It takes at least a month for those things to develop. It's similar with my cheesecake. It's good on the day it's made, but it's even better if you give it several days to rest in the refrigerator. |
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On 2014-11-14 12:29 PM, Pete C. wrote:
> > Dave Smith wrote: >> >> I made the second batch today. It looks great. I learned years ago that >> it is not a good idea to taste it when it is fresh. The texture and >> taste aren't there. It takes at least a month for those things to develop. > > It's similar with my cheesecake. It's good on the day it's made, but > it's even better if you give it several days to rest in the > refrigerator. > Shortbread too. The first time I made shortbread using my mother's recipe I told her I was really disappointed in it. Her immediate response was that I should not have eaten it yet, that it needs to sit a few days at least. |
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On Thu, 13 Nov 2014 16:59:02 -0500, Dave Smith
> wrote: >I made the second batch today. It looks great. I learned years ago that >it is not a good idea to taste it when it is fresh. The texture and >taste aren't there. It takes at least a month for those things to develop. I am planning to make my first batch of fruitcakes this weekend. I will probably make the second batch sometime during the coming week. Since they will be here for Thanksgiving, my two sons will each take home. That leaves 4 to be shipped. I enjoy making them almost as much as eating them. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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On Fri, 14 Nov 2014 14:00:29 -0500, Dave Smith
> wrote: > On 2014-11-14 12:29 PM, Pete C. wrote: > > > > Dave Smith wrote: > >> > >> I made the second batch today. It looks great. I learned years ago that > >> it is not a good idea to taste it when it is fresh. The texture and > >> taste aren't there. It takes at least a month for those things to develop. > > > > It's similar with my cheesecake. It's good on the day it's made, but > > it's even better if you give it several days to rest in the > > refrigerator. > > > > > Shortbread too. The first time I made shortbread using my mother's > recipe I told her I was really disappointed in it. Her immediate > response was that I should not have eaten it yet, that it needs to sit a > few days at least. I'm thinking biscotti must be that way too. Mine are never crunchy enough, but I had some homemade the other day that were fabulous - they were light and crunchy, not the hard tooth breakers commercial biscotti can be. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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On 11/14/2014 12:29 PM, Pete C. wrote:
> > Dave Smith wrote: >> >> I made the second batch today. It looks great. I learned years ago that >> it is not a good idea to taste it when it is fresh. The texture and >> taste aren't there. It takes at least a month for those things to develop. > > It's similar with my cheesecake. It's good on the day it's made, but > it's even better if you give it several days to rest in the > refrigerator. > We used to make fruit cake about two months before Xmas and drizzle about a tablespoon of rum onto it every week or too. "I never eat fruitcake because it has rum And one little bit puts a man on the bum" "The Song of the Salvation Army". -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
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On 14/11/2014 1:33 PM, James Silverton wrote:
> On 11/14/2014 12:29 PM, Pete C. wrote: >> >> Dave Smith wrote: >>> >>> I made the second batch today. It looks great. I learned years ago that >>> it is not a good idea to taste it when it is fresh. The texture and >>> taste aren't there. It takes at least a month for those things to >>> develop. >> >> It's similar with my cheesecake. It's good on the day it's made, but >> it's even better if you give it several days to rest in the >> refrigerator. >> > We used to make fruit cake about two months before Xmas and drizzle > about a tablespoon of rum onto it every week or too. > I used these to inject Cointreau or Grand Marnier: http://www.leevalley.com/en/wood/pag...at=1,110,42967 Graham |
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On Thu, 13 Nov 2014 16:59:02 -0500, Dave Smith
> wrote: >I made the second batch today. It looks great. I learned years ago that >it is not a good idea to taste it when it is fresh. The texture and >taste aren't there. It takes at least a month for those things to develop. I learned years ago not to taste any fruitcake, fresh or aged. That candied peel, especially candied citron peel, just made me gag. Then, more years ago than I can remember, I happened upon a recipe, where I don't remember, called "Fruitcake For Fruitcake Haters" and gave it a try. There's definitely no candied peel and maybe it's more the included rum, brandy and Grand Marnier that does it but I quite like it. @@@@@ Now You're Cooking! Export Format Fruitcake For Fruitcake Haters 500 grams dried apricots; chopped 500 grams dates; pitted and chopped 500 grams golden raisins 500 grams red & green candied cherries 500 grams red & green candied pineapple 500 grams almonds, blanched, toasted, chopped; See Note 1 500 grams pecan pieces 600 grams all purpose flour 500 grams butter; softened 265 grams brown sugar; packed 300 grams granulated sugar 12 eggs 5 ml ground cloves 10 ml ground cinnamon 5 ml ground mace 8 ml baking soda 5 ml salt 70 ml dark rum 70 ml brandy 100 ml Grand Marnier liqueur; divided juice & zest of 2 oranges juice & zest of 2 lemons Thoroughly grease four (8 inch x 5 inch) loaf pans. Combine apricots, dates, raisins, candied cherries, candied pineapple, almonds*(See Note 1) and pecans in a large bowl. Mix in one cup of the flour to dredge mixture then set aside. Cream butter and sugars 'till light and fluffy. Add eggs, one at a time, beating after each addition. Sift remaining flour with cloves, cinnamon, mace, baking soda and salt. Add to creamed mixture alternately with rum, brandy, 70 ml of the Grand Marnier liqueur, fruit juices and zests. Fold this mixture into the fruit and nut mixture. Pour equal amounts into the previously greased loaf pans. Bake at 150°C (300°F) for 2-1/2 to 3 hours or until wood pick inserted into center of cake comes out clean. Cool in pans for 15 minutes then remove from pans to wire rack and let cool to room temperature. Moisten 4 pieces of cheesecloth (large enough to cover one cake each) with remaining Grand Marnier liqueur and wrap around each loaf. Wrap Grand Marnier soaked loaves in foil and store in refrigerator**(See Note 2). * Note 1: I have a severe allergy to almonds so we substitute cashews in any recipe calling for almonds. ** Note 2: The longer this fruitcake sits, the better it tastes. NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N5511^18372 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000 ** Exported from Now You're Cooking! v5.91 ** Ross. Southern Ontario, Canada |
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On Mon, 17 Nov 2014 17:40:27 -0500, Ross@home wrote:
> I learned years ago not to taste any fruitcake, fresh or aged. That > candied peel, especially candied citron peel, just made me gag. > Then, more years ago than I can remember, I happened upon a recipe, > where I don't remember, called "Fruitcake For Fruitcake Haters" and > gave it a try. > There's definitely no candied peel and maybe it's more the included > rum, brandy and Grand Marnier that does it but I quite like it. > > @@@@@ Now You're Cooking! Export Format > > Fruitcake For Fruitcake Haters > > 500 grams dried apricots; chopped > 500 grams dates; pitted and chopped > 500 grams golden raisins > 500 grams red & green candied cherries > 500 grams red & green candied pineapple > 500 grams almonds, blanched, toasted, chopped; See Note 1 > 500 grams pecan pieces > 600 grams all purpose flour > 500 grams butter; softened > 265 grams brown sugar; packed > 300 grams granulated sugar > 12 eggs > 5 ml ground cloves > 10 ml ground cinnamon > 5 ml ground mace > 8 ml baking soda > 5 ml salt > 70 ml dark rum > 70 ml brandy > 100 ml Grand Marnier liqueur; divided > juice & zest of 2 oranges > juice & zest of 2 lemons > > Thoroughly grease four (8 inch x 5 inch) loaf pans. > Combine apricots, dates, raisins, candied cherries, candied pineapple, > almonds*(See Note 1) and pecans in a large bowl. Mix in one cup of the > flour to dredge mixture then set aside. > Cream butter and sugars 'till light and fluffy. Add eggs, one at a > time, beating after each addition. > Sift remaining flour with cloves, cinnamon, mace, baking soda and > salt. Add to creamed mixture alternately with rum, brandy, 70 ml of > the Grand Marnier liqueur, fruit juices and zests. Fold this mixture > into the fruit and nut mixture. > Pour equal amounts into the previously greased loaf pans. Bake at > 150°C (300°F) for 2-1/2 to 3 hours or until wood pick inserted into > center of cake comes out clean. > Cool in pans for 15 minutes then remove from pans to wire rack and let > cool to room temperature. Moisten 4 pieces of cheesecloth (large > enough to cover one cake each) with remaining Grand Marnier liqueur > and wrap around each loaf. Wrap Grand Marnier soaked loaves in foil > and store in refrigerator**(See Note 2). > * Note 1: I have a severe allergy to almonds so we substitute cashews > in any recipe calling for almonds. > ** Note 2: The longer this fruitcake sits, the better it tastes. I don't hate fruitcake - I'm fine with candied peel and citron too. It's all good, I just don't want a lot of it. Thanks for the recipe, copied and saved! I'll cut the fruit & nuts in half and double the batter if I need to. :) -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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On 17/11/2014 3:40 PM, Ross@home wrote:
> On Thu, 13 Nov 2014 16:59:02 -0500, Dave Smith > > wrote: > >> I made the second batch today. It looks great. I learned years ago that >> it is not a good idea to taste it when it is fresh. The texture and >> taste aren't there. It takes at least a month for those things to develop. > > I learned years ago not to taste any fruitcake, fresh or aged. That > candied peel, especially candied citron peel, just made me gag. > Then, more years ago than I can remember, I happened upon a recipe, > where I don't remember, called "Fruitcake For Fruitcake Haters" and > gave it a try. > There's definitely no candied peel and maybe it's more the included > rum, brandy and Grand Marnier that does it but I quite like it. > > @@@@@ Now You're Cooking! Export Format > > Fruitcake For Fruitcake Haters > > 500 grams dried apricots; chopped > 500 grams dates; pitted and chopped > 500 grams golden raisins > 500 grams red & green candied cherries > 500 grams red & green candied pineapple What? No jellybeans? Graham |
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