Is fruitcake hard to make?

Question

I love to eat fruitcake. Can someone tell me how to make it?

Answer 1

INGREDIENTS
1 cup butter or margarine, softened
1 1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 pound chopped candied fruit
2 (8 ounce) packages pitted dates, chopped
1 (15 ounce) package raisins
1 cup chopped walnuts
1 cup chopped pecans or almonds
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 cup orange juice
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk


DIRECTIONS
In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated. Set aside. Combine the baking soda, salt, cinnamon, cloves and remaining flour; gradually add to creamed mixture alternately with orange juice. Stir in fruit and nut mixture; mix well.
Spoon into five greased 5-3/4-in. x 3-in. x 2-in. baking pans (pans will be full). Bake at 325 degrees F for 1 hour. Cover with foil; bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pans to wire racks. In a bowl, combine glaze ingredients. With a pastry brush, brush glaze over warm loaves. Cool completely.

Answer 2

Before you try to make one, please try this. I discovered this about 30 years ago, and it is the best Fruitcake in the world. It is a little known company that ships fruitcake all over the world. If people would try this just once, Fruitcake would have a better rap.
www.collinstreet.com

Answer 3

Scroll down in this article and there is a fairly easy recipe for Mincemeat Fruitcake: http://www.kayecee.com/?p=48

Answer 4

No. The original one is still being passed from person to person. Do you know anyone else who eats fruitcake?

Answer 5

Fruitcakes are not hard, there's been jokes told for ages about them, but they are really very good. Try it you'll like it.

Answer 6

No, there are just a lot of ingredients. Alton Brown's recipe calls for natural dried fruits instead of the commerical candied product found in conventional stores.





Free Range Fruitcake Recipe courtesy Alton Brown

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.

Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.

Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days.

Bring to room temperature before completing cake.)
Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.

Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.

Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container.

Every 2 to 3 days, feel the cake and if dry, spritz with brandy.

The cake's flavor will enhance considerably over the next two weeks.

If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

Answer 7

Food Network homepage directory can guide you to some fab recipies.

Answer 8

its easy... buy one of those cooking sets that lets you ave fillings and put fruit in it.

Answer 9

No. But it's hard to eat.