Favourite Christmas/Fruit Cake Recipe..

[tuesdayschild]

Fruitcake is one of my 'not a success' areas of baking; too dry, too wet, tastes awful, outside cooked inside not etc.

 

Does anyone have a fruitcake/Christmas cake recipe that tastes good,  doesn't cost the earth to make, and doesn't have nuts in it.

And is pretty fail proof.

 

(Extra history: My mum was an amazing fruitcake baker - she passed away during my teen years, and took the 'secret to her success' with her.  My kids are getting tired of hearing about Grandma's amazing fruitcakes and then electing to opt out of my experiments. Grin.  I'd like to try and surprise them, at least once in my life, with a success.)

 

 

 

[ThursdayNext]

I like one serving of good fruitcake a year, and no one else likes it, so I've never made it. There's something about the old foods that have been made for generations though. It gives me a feeling of connection to the past that the cute new Pinterest recipes don't do for me.

 

I've never had Plum Pudding/Christmas Pudding before. But I've read about it in British literature so often, that this year I am going to try it. It seems like it will be rather like a fruitcake.

 

http://breadandoysters.com/eliza-actons-christmas-pudding/

 

http://www.telegraph.co.uk/topics/christmas/christmas-food-and-drink/9688444/The-best-Christmas-pudding-recipe.html

[tuesdayschild]

I like one serving of good fruitcake a year, and no one else likes it, so I've never made it. There's something about the old foods that have been made for generations though. It gives me a feeling of connection to the past that the cute new Pinterest recipes don't do for me.

 

I've never had Plum Pudding/Christmas Pudding before. But I've read about it in British literature so often, that this year I am going to try it. It seems like it will be rather like a fruitcake.

 

http://breadandoysters.com/eliza-actons-christmas-pudding/

 

http://www.telegraph.co.uk/topics/christmas/christmas-food-and-drink/9688444/The-best-Christmas-pudding-recipe.html

Enjoy your cooking adventure!!

 

Yum!  Plum puddings, with custard and ice-cream, are a wintertime favourite treat here... they are doable because I  steam them, not bake them ;)

[KarenNC]

My mother used to make Japanese fruit cake, though it bears little resemblance to a traditional fruit cake. I much preferred it, not being a big fan of the red and green candied fruits in commercial fruitcakes. https://www.southernfoodways.org/nancie-mcdermotts-japanese-fruitcake/

 

In our area, the classic was the Jane Parker fruitcake from the A&P grocery store chain. The chain went out of business, but someone has bought the original recipe and is selling them again on Amazon. https://www.amazon.com/Jane-Parker-Dark-Fruit-Ounce/dp/B001IAI922#customerReviews

 

For our family, though, Christmas definitely included my grandmother's fresh coconut cake. http://www.tasteofsouthern.com/mamas-fresh-coconut-cake/ Getting the coconut ready (using a nail to poke a hole in the eye, draining it, cracking it open and prying the meat out, grating it) was always a big production. http://www.tasteofsouthern.com/how-to-open-a-coconut/

Edited November 16, 2017 by KarenNC

[Zinnia]

We eat Claxton fruit cake. Though I do love Japanese fruit cake--that was the specialty of my Aunt Sister. I might make one this year.

[tuesdayschild]

The secret to good fruitcake is to soak them in brandy for a month or more! I used to make 60-70 a year!

Wow!  That's a lot of fruitcake baking.

(is the soaking after you've made them?)

[tuesdayschild]

My mother used to make Japanese fruit cake, though it bears little resemblance to a traditional fruit cake. I much preferred it, not being a big fan of the red and green candied fruits in commercial fruitcakes. https://www.southernfoodways.org/nancie-mcdermotts-japanese-fruitcake/

 

In our area, the classic was the Jane Parker fruitcake from the A&P grocery store chain. The chain went out of business, but someone has bought the original recipe and is selling them again on Amazon. https://www.amazon.com/Jane-Parker-Dark-Fruit-Ounce/dp/B001IAI922#customerReviews

 

For our family, though, Christmas definitely included my grandmother's fresh coconut cake. http://www.tasteofsouthern.com/mamas-fresh-coconut-cake/ Getting the coconut ready (using a nail to poke a hole in the eye, draining it, cracking it open and prying the meat out, grating it) was always a big production. http://www.tasteofsouthern.com/how-to-open-a-coconut/

The alternate cake recipes look nice.... especially the coconut cake.  Thanks for sharing!

[tuesdayschild]

I looooove fruitcakes. We wait for the Costco one all year :o

 

My personal favorite recipe is a stollen from Peter Reinhart’s whole grain baking cookbook. Let me see if I can find it online:

https://www.google.com/amp/s/honeyandspice.wordpress.com/2011/01/23/whole-wheat-stollen/amp/

 

It’s absolutely worth the time to make. Completely divine. Like a mix of cinnamon raisin bread and almond brioche. And heaven.

Yes. This.  Looooove fruitcake too.  

I'm hoping to be a  fruitcake baking hero (insert wry grin).  However, I'm definitely archiving the stollen you've linked.  It sounds lovely.

 

We don't have Costco down this end of the earth ..... though I think Australia may.

[tuesdayschild]

We eat Claxton fruit cake. Though I do love Japanese fruit cake--that was the specialty of my Aunt Sister. I might make one this year.

I had to google Claxton's cake.  Oh yum!! No wonder you eat that, it looks scrumptious.

[happi duck]

I was just thinking about fruit cake the other day! I've always liked it.

 

My late sister made a great one and I realized I never got her recipe.

[tuesdayschild]

My late sister made a great one and I realized I never got her recipe.

:grouphug:

[Halftime Hope]

The secret to good fruitcake is to soak them in brandy for a month or more! I used to make 60-70 a year!

 

I'd have to be well soaked to try that many!

 

My grandmother's fruitcake was stuff of legend, although it had no alcohol in it.  She would make it, let it age in the fridge for three weeks, and then pull it out to give and to serve in the weeks leading up to Christmas.  My mom made it a few times as my grandmother declined.  I made it for the first time nearly 20 years after my grandmother's death.  It took my (then) teen daughter and I the better part of the day to get it all assembled, baked, cooled, wrapped, and put in the fridge.  It turned out every bit as good as grandma's, but oy!  The labor.

 

I wondered if any of the family realized how much of her heart grandma put into that effort, year after year!

 

Julekake is much more my speed!

 

Edited November 16, 2017 by Halftime Hope

[Halftime Hope]

tuesdayschild, are you still looking for a great, traditional recipe? (It's like a brick with candied fruit in it: heavy, moist, dark, and solid.  Not a layer cake texture at all.)

 

I can PM you one in the next few days if you are.  However, it has no booze. Let me know if you'd like it.

[MercyA]

This thread reminds me that my great-grandpa used to make brandied fruit! It was sugared fruit that was soaked in brandy for a long time and then eaten over ice cream or cake! How weird is that.  :)

[Alessandra]

We like Jamaican Black cake. Here is one recipe:

 

https://cooking.nytimes.com/recipes/1017882-black-cake

[umsami]

My Aunt (a nice Alabama lady) makes the Southern Living Christmas Cake which is always good...each year.

 

You can see past Christmas Cakes here: http://www.southernliving.com/food/holidays-occasions/christmas-cake-recipes#coconut-lemon-cake-recipe

[retiredHSmom]

tuesdayschild, are you still looking for a great, traditional recipe? (It's like a brick with candied fruit in it: heavy, moist, dark, and solid.  Not a layer cake texture at all.)

 

I can PM you one in the next few days if you are.  However, it has no booze. Let me know if you'd like it.

I'd love to have it.

[tuesdayschild]

tuesdayschild, are you still looking for a great, traditional recipe? (It's like a brick with candied fruit in it: heavy, moist, dark, and solid.  Not a layer cake texture at all.)

 

I can PM you one in the next few days if you are.  However, it has no booze. Let me know if you'd like it.

Yes please!  I am.    

No booze (grin) is very welcome.

 

I will come back and let you know how I got on with the making.

 

(I appreciated the story of your grandmother's labour of love.  Beautiful story.)

[tuesdayschild]

I guess you could omit the nuts? Here's a 5 star rated one I found for the cookie version.

https://www.tasteofhome.com/recipes/fruitcake-christmas-cookies

 

Sorry, may not quite be what you're looking for! Just an idea, though. 

I know someone who would love that recipe...... thanks  for sharing!!

 

Grin.  I'm looking for fruitcake, Christmas cake.  Tried n tested, and loved, recipes seem to be a little thin on the ground.

Amazing how many people, I know IRL, buy ready made cakes.

[tuesdayschild]

This thread reminds me that my great-grandpa used to make brandied fruit! It was sugared fruit that was soaked in brandy for a long time and then eaten over ice cream or cake! How weird is that.  :)

:) It sounds like a very sophisticated way to eat ice cream..... like something a posh restaurant may top their handmade ice cream with. 

[tuesdayschild]

My Aunt (a nice Alabama lady) makes the Southern Living Christmas Cake which is always good...each year.

 

You can see past Christmas Cakes here: http://www.southernliving.com/food/holidays-occasions/christmas-cake-recipes#coconut-lemon-cake-recipe

Archiving that link!

The coconut cake looks divine!!

ETA: Interestingly there does not seem to be any traditional fruitcakes   :tongue_smilie:

Edited November 17, 2017 by Tuesdays Child

[Deb in NZ]

I use the recipe found on the Tasti fruit cake mix.  Our first Christmas in NZ dh told me to make sure I got his mum's fruit cake recipe.  Well, after talking with her I found out that she never followed a single recipe, but instead took bits & pieces from many different recipes each year.  I bought some of the Tasti fruit cake mix at the shop & have followed the recipe on the back for the past 25 years.  Key to a good fruit cake is the long baking at low temperature IMHO.  Dh gets fruitcake twice a year (Christmas & his birthday) as I personally don't like it.  :-)  I like the icing best, but dh doesn't like icing, so our fruitcakes are not iced.  The past few years I've been baking our fruitcake in a ring pan & find that it bakes more evenly as I don't have to worry about the outside drying out before the middle is cooked.

 

[Laura Corin]

I've never had Plum Pudding/Christmas Pudding before. But I've read about it in British literature so often, that this year I am going to try it. It seems like it will be rather like a fruitcake.

 

Not really.  Because it's not baked but steamed it's very moist and doesn't cut into solid slices (usually).  The texture is hard to describe - less cakey and more desserty.

Edited November 17, 2017 by Laura Corin

[KungFuPanda]

Ooooh, this thread has inspired a search. I think I’ll try ina garten’s fruitcake cookie recipe this year! I’m considering swapping the sherry for rum, but I’m not sure how important the sherry is or if I even like it.

[tuesdayschild]

I use the recipe found on the Tasti fruit cake mix.  Our first Christmas in NZ dh told me to make sure I got his mum's fruit cake recipe.  Well, after talking with her I found out that she never followed a single recipe, but instead took bits & pieces from many different recipes each year.  I bought some of the Tasti fruit cake mix at the shop & have followed the recipe on the back for the past 25 years.  Key to a good fruit cake is the long baking at low temperature IMHO.  Dh gets fruitcake twice a year (Christmas & his birthday) as I personally don't like it.  :-)  I like the icing best, but dh doesn't like icing, so our fruitcakes are not iced.  The past few years I've been baking our fruitcake in a ring pan & find that it bakes more evenly as I don't have to worry about the outside drying out before the middle is cooked.

I went and got some Tasti fruit mix.

Thank you!!  Duh me, I  didn't think of doing that.  (Archiving the ring pan idea too.) 

 

Could you please give an indication of the time and temp you would bake your cake at?

(To date I've been a fruitcake baking disaster.  A bit embarrassing for a, nearly, 50yr old woman to 'fess up to  :blushing: ) 

 

And, do you use that much sherry/brandy in your cakes? 1cp