Looking for a very good fruitcake!?

Question

Hello!

I don't eat fruitcake, so I don't know a good recipe when I see one! Can anyone help me out with a tried&true recipe of their own?

Thanks!!!

Okay, haha...

I guess my question should have included - this is going to be made for someone who LIKES fruitcake!

Answer 1

I made this a couple years ago... it was fabulous! Start NOW so it can soak before Cmas!

Creole Christmas Fruit Cake w/ Whisky Sauce

For the Simple Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice

For the Cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon

Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

--Emeril Lagasse, 2003

Answer 2

Blueberry Loaf cake

Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 3/4 cups all purpose flour
1 tsp baking poder
1 cup fresh or frozen blueberries

Topping:
2 tsp sugar
1 tsp ground cinnamon

Directions
In a mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Combine flour and baking poder; add to creamed mixture just until combined. Gently fold in blueberries. Pour into a greased 9-in x 5-in x3-in loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Goodluck*

Answer 3

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Answer 4

Swiss Colony. Best fruitcake ever....

Answer 5

we make this everyyear its sooooo good
2 lb candied fruit
and extra pack of candied cherries
1 box nilla crushed wafers
1-2 cups chopped pecans
1 can condenced milk (not evaporated)
mix all fruit and nuts and condenced milk together, roll into loaves
then roll into the wafers, wrap them up and freeze them its really simple and tastes great,no baking Good Luck Merry Christmas

Answer 6

Collin Street Bakery, Corsicana, Texas

You don't eat it. You don't bake it. You call them up and have them ship it to the person who will appreciate it. You're not going to do this again, are you?

Answer 7

have a shot of scotch 18 yr and call me in the morning

Answer 8

there's no such thing as a "good" fruitcake

Answer 9

"Very good fruitcake" is an oxymoron.

Answer 10

When you find a recipe , mix it up, make it your own, .......................use your fav liquor, your fav nuts.............
you never have to follow a recipe to the T