where can i find a fruitcake ??

Question

round traditional

Answer 1

in the mirror!!

Answer 2

The Collin Street Bakery in Corsicana Texas. Check them out on the web. They have been making fruitcakes since 1896. The best in the world...and they are shipped all over the world..

Answer 3

I am not sure about the round ones but there is a place out of Claxton GA that make traditional long fruit cakes and they have done it like this for years. Your local supermarket or even a place called World Market should carry them.

Answer 4

It's too late for this Xmas but here's where you can get the best (supposedly):

1) Holy Cross Abbey in Va at www.monasteryfruitcake.org or

2) the Trappist monks @ the Abbey of Gethsemane, 800-549-0912 or www.monks.org
2 1/2 pd cake $24.50
5 lb $45.50

Both lace the cakes with brandy. One of these days, when I don't feel the money pinch, I'm going to order one just to see what they're like.



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Answer 5

Fruit cake can sometimes be found in stores like K-Mart, grocery stores, bakeries, or sometimes even department stores. Why anyone would want one, I couldn't imagine, but good luck with that, and a Merry Christmas to you (although in my opinion it would be a lot merrier with out the fruitcake.)

Answer 6

All major supermarkets sell many types of fruit cakes, but there won't be any open now. Although, some Sainsburys do open 11am - 5pm on Sundays, so if there is one near by, you could nip down and see if it is open.
Other than that, a small corner shop or a petrol station may have some.

Answer 7

Most all wallgreens pharmacy stores has the round one.. It is very good and much better than the one you see in the carboard box..merry christmas!!

Answer 8

In the source box there is a link, you can click on and you can purchace a fruit cake or make this one.
For the Simple Syrup:
2 cups sugar
2 cups water
Strips of zest of 2 lemons (about 3 tablespoons)
Juice of 2 lemons (about 1/4 cup)
For the Cake:
1 pound of combination of dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1 pound unsalted butter, at room temperature
2 cups sugar
4 ounces almond paste
8 large eggs
1 cup Grand Marnier or other orange-flavored liqueur
4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
1 cup silvered blanched almonds
1 cup pecans pieces
1 cup walnut pieces
1/2 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 together 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. Creme 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. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/2 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 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 twelve 1 pound loaf pans. Spoon about 1 cup of the batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly). Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks. Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

Answer 9

Just about any place you look! ( Just kidding) Most grocery stores carry them

Answer 10

im right here