Does anyone still make old fashioned fruit cake at home?

Question

That used to be a ritual at our house, they were made a year in advance? i haven't tasted a good one in years.

Answer 1

I usually do, used to feed it for weeks with Brandy, it would be so moist and tasty, I used to be a cake decorator here in Uk doing wedding cakes etc, but the trend nowdays is for sponge, not a lot of call for fruit cake, shame really because when well made they are wonderful, but as I haven't been too well for a while I haven't even made a Christmas cake this year

Answer 2

I love fruit cake, but I am very selective. I like mine moist and full of nuts and cherries. I never made one at home. However, I wentto a Catholic high school in N.O., which was run by the Sisters of the Holy family. Now if you want a good fruit cake. Pre Katrina they made thousands during the Christmas Season. I assume they still make them, they still have at least one highschool in N.O. That is the best Fruit Cake I have ever had.

Answer 3

I don't have the recipe, but will look it up. My grandma always makes that green bean cassarole. With the dried onions on top. It's so good and reminds me of Christmas. ;D Ingredients: 1 can (10 3/4 ounces) condensed cream of mushroom soup 4 cups cooked green beans 1/8 teaspoon pepper 1/2 cup milk 1 1/3 cups French fried onions Preparation: Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. Serves 6.

Answer 4

Yes, I make them every year, and I also make a steamed pudding (the steaming goes on for eight hours in advance, plus two hours before serving.) Many people know only of the store-bought, dry-as-dust cakes, so the mention of fruitcake conjures up images of something to be avoided. But, the real thing is wonderful, as there is almost no cake, but mainly fruit and nuts plus other complex flavours. Mine are soaking in brandy this year; other years, I've soaked them in dark rum.

Answer 5

Yes I still make fruit cakes but not as many, it takes several months to make them. Stores that sell cheap fruit cakes have ruined the market for good cakes.I have been ask to make them by people who do not give them out but eat them there self.
I use a good rum, wish I could send each of you some, If you want my recipe I will email it to you, it is over 100 year old recipe, that has been handed down

Answer 6

I had a wonderful recipe for a really moist fruit cake. It was sooo moist it had to be kept in the fridge.
It was a bog standard fruit cake mix but you added a tin of apricot halves, drained and dried on kitchen towel plus cherries, halved and floured. The result is so moorish you just couldn't leave it alone. Sorry I can't find the recipe.

Answer 7

I haven't made fruit cake for years but occasionally I'll make fruit cake cookies - moist little gems with most of fruit cake ingredients and the flavor but just a small cookie.

Answer 8

The white fruit cake Cockaigne recipe in the Joy of Cooking book is my favorite. I don't bake much any more because of the high cost of propane gas here in Mexico. Just a few nut breads and lots of pecan fudge. Happy yuletide.

Answer 9

I made the fruitcake for my wedding, and have always made the plum pudding, but have found that it's worth the splurge for a Corsicana fruitcake from Texas. I have never understood the jokes about fruitcake. I could eat the whole million calories myself. Some people must make awful ones.

Answer 10

Growing up, making fruitcake was never a ritual in our home. I have tryed it several times & I don't like it. It's got a taste all its own. They do make good doorstops though. :)