i know people make cookies for the holidays but what about fruitcake?

Question

last yr. my husband and i made some but they were just ok put too much in one pan and the turned out dry this yr. if we make any we will only make a few, not to many of our family liikes them.

Answer 1

Fruit cake and dry are not uncommon. I think the only people who like them are my parents. Unless you know people who really love them or you do, don't bother. The ingredients cost a lot and you can buy them for half price after the Holidays. They are WELL PRESERVED!

Answer 2

Here is a nice easy recipe for fruit mince "pies";

Simply line a muffin baking tray with squares cut from "ready made flakey dough", available in food stores...

Place 1 tea spoon of fruit mince, or baker's fruit cake mix in on top of these squares, and sprincle with icing sugar.

Brush with beaten egg and cover with more dough squares.
Bake in microwave until the dough "pops".
Remove and sprincle with some lemon juice and a little icing sugar...

Serve hot as a starter or desert at the dinner Christmas table.
Yummy.
Can't wait...

Answer 3

Ah, the ever popular holiday doorstops. I never make fruitcake. I just pass on the ones given to me. I figure I might as well spread the torture around a little.

Answer 4

Sorry cant stand the stuff. Used to end up with at least one. But its been several years now and still fruitcake free.

Answer 5

The reason they were dry was you were suppose to put it in an airtight container and put 'alcohol' on it over the course of 3 months...to give it that just right, just moist flavor.

Also, fruitcake cookies. yum

Answer 6

I love fruitcake, but my family doesn't, but I always buy fruitcake. You might want to search for a different recipe and make them in smaller pans. I find they are more moist if baked smaller.

Answer 7

i like fruitcakes! i usualy make them (my family) and then send them to my grandpa for christmas. he loves it! so this year we're making more than one .

Answer 8

This is a fruit bread/fruitcake type recipe.

Dresdner Stollen
My mom makes these to give as Christmas gifts every year.

To make two 13-inch loaves

½-cup seedless raisins
½-cup dried currants
1-cup mixed candied citrus peel
¼- cup candied angelica, cut into ¼-inch dice
½-cup candied cherries, cut in half
½-cup rum
¼-cup lukewarm water (110º to 115º)
2-packages or cakes of dry or compressed yeast
¾-cup plus a pinch of sugar
5 ½-cups plus 2 tablespoons all purpose flour
1-cup milk
½ -teaspoon salt
½ -teaspoon almond extract
½-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
1 cup blanched slivered almonds **optional
¾ -cup unsalted butter cut into ¼-inch bits and softened
8-tablespoons melted unsalted butter
¼ cup confectioner’s sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
.
Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.


Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.

In a heavy 1 ½ - to 2- quart saucepan, combine the milk, ½-cup of the sugar and the salt. Heat to lukewarm (110º to 115º), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.

Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining ½-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.

Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and ½-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 ½ to 4 inches wide and 13 inches long.


With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375º. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner’s sugar.

I frost mine with thin butter cream frosting.