Clearly a thread on fruit cakes, by fruit cakes ! lol

There are fruit cakes and fruit puddings and both will keep well.

Be careful with nut selection, because many types will go rancid with long term storage. When this happens the cake can still be eaten, but its not very nice. We had this happen once, so we crumbed it and picked out the nuts. When its covered in hot custard and cold ice cream, you can’t see what it looks like !

I think that walnuts are one type of nut that keeps fairly well, but I’m sure someone here will know for sure. Of course you could make a cake without nuts and that will solve the issue.

DW often makes a big batch and wraps them in al foil for storage and they seem to keep for over a year without any problem. Using tins should be fine too, just keep them dark and cool. In the fridge is OK too.


A fruit pudding, warmed by the fire and topped with a carton of custard and tub cream is a great winter camping dish. Top tip: bring paper bowls to eat it out of.


So you asked for the secret to a a good fruit cake recipe, here's one which DW makes and gets many requests DW does usually make her own orange peel too), and the recipe is a secret, so don't tell anyone .. well don't tell anyone else ... unless they ask ... so the rest of you can stop reading now OK .. unless you want to read on, that is !

(See how sneaky I’ve been and changed the name to “Aussie’s” xmas cake to protect it)

Aussie’s XMAS CAKE – double quantity
500 grams butter
500 grams brown sugar
8eggs

1cup treacle
2 cups wholemeal flour
2 cups white flour
2 bare tsp bicarb
2 tsp cinnamon
2 tsp mixed spice
2 tsp nutmeg .
(more figs if liked) .


1kg seeded raisins
1 kg currants
350 grams mixed peel (or homemade candied orange peel)
½ cup brandy, rum or sherry
1 cup nuts – almonds, brazils


Optionals:
3 T Parisian essence
2 T cocoa
2 T strong black coffee
2 t vanilla essence
1 C chopped prunes and/or figs Can add glace cherries if liked
Can soak dried fruit in port or brandy for a few day before making

Cream butter and sugar and beat in treacle.
Add eggs and beat well.
Sift dry ingredients.
Add dry ingredients gradually to fruits.
Stir in brandy.
Line tin with greased brown paper.
Bake in moderate oven. Time for half this quantity is 2 1/2 - 3 hours.
Can put a couple of tbsp brandy on top when it first comes out.



= = = = = = = = = = =
HOW TO MAKE Aussie's CANDIED ORANGE PEEL

 Orange peel is candied or crystalised by being cooked in concentrated sugar syrup until tender and translucent.

 Candied orange peel must be made at least 1 day before it is to be used.

 Once made, it makes a tangy addition to cakes such as fruit cakes, sienna panforte and chocolate or plain pound cakes.

Ingredients:

• 2 medium oranges
• 200g caster sugar
• 250 ml water

(This makes enough to flavour one cake. I usually make a larger batch by multiplying the quantities several times).

Method:

1 Score the orange peel length wise into quarters (or segments) using a small knife, then strip away the peel and pith with your fingers.

2. Cut the peel into 5 mm wide strips using a chefs knife.

3. Heat the sugar and water in a saucepan until dissolved, then bring the syrup just to the boil. Put the strips of peel into the syrup.

4. Press a circle of baking parchment over the peel and weigh it down with a plate so the strips are immersed in syrup. Heat the syrup slowly to a simmer, taking 10-12 minutes, then poach until tender to the bite (about 1 hour).

5. Remove the pan from heat and allow the peel to soak in the syrup at room temperature for 24 hours.

6. Transfer the peel to a rack placed over a tray and leave to dry for 3-5 hours.
(Or use it immediately without drying if you can adjust the recipe to accomodate the additional moisture and sweetness from the syrup).

7. Chop the candied peel finely before adding to cakes.
Depending on the cake, you may wish to reserve several pieces for decoration.

Where can I buy the cheapest fruitcake.

Lee

Nowhere on this thread, sir.

@Aussie: thank you for the recipe, and apologies for the radio silence. In a word: magnificent.

Bacpacjac,

Here is the recipe that I use (very similar to one Alton Brown used on an episode of Good Eats)

Fruit Cake

Ingredients
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries (optional)
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 – 1 ½ cups good dark rum (e.g. Meyer’s dark)
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
1.5 teaspoons Vanilla extract
¼ teaspoon Almond extract (optional)
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon apple pie spice or pumpkin pie spice whichever you prefer.
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
¼ cup each toasted Walnuts – broken, slivered almonds
Good Brandy/Cognac for basting (e.g. Martell)

Directions - Heat oven to 325 degrees
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 refrigerate for up to 2 days. Bring to room temperature before completing cake. NOTE: This last step is critical, so please don’t forget)
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 greased and floured or use a 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 completely cool 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, baste with brandy. The cake's flavor will enhance considerably over the next few weeks. You can vacuum seal this. They also freeze well too.

Take care,

Stargazer

Sitting here hungry* with cup of hot coffee. This thread is pure torture. I would give my kingdom for a slab of real fruitcake right now.....

*Note: as you can see by my avatar, I usually can find plenty to eat :-)

OK, I'll throw Grandma's recipe into the "mix."



Ingredients:

Step 1

1 cup dark raisins
¾ cup sugar
½ cup shortening
1 cup dark rum
1 ½ cup water
½ cup dark/blackstrap molasses
1 tsp Cinnamon
1 tsp ground cloves
1 tsp Allspice
1 tsp salt

Step 2
2 tsp baking soda

Step 3
1 cup chopped walnuts
1 cup chopped (glazed) citrus fruits
3 ½ cups flour

Step 1:
Boil all step 1 ingredients for 5 minutes. Let mixture cool until it is warm to the touch.

Step 2.
Mix the baking soda with a little water and add to mixture.

Step 3.
Mix the glazed citrus fruit with a little flour so it doesn’t stick together.
Add the walnuts, fruit and flour and mix.
The mixture should be dark, thick, almost pudding like.

Line a ring pan (the kind with a hole in the center, e.g. a bundt pan) with wax paper.
Pour in the mixture.
Bake in a 350 degree oven. Check in one hour for doneness with a toothpick. Done when the tooth pick come out dry.

Let cake cool before removing from pan and Store in a sealed container. Lightly brush top daily with dark rum to keep cake moist.

Those of you who don't like fruitcake (poor things!), it's probably because of the inclusion of a nasty ingredient called citron. So, if you want to try again, check out the ingredients list.

Why does Leemann want a 'cheap' fruitcake??? I'm suspicious... Is he going to use it as a weapon? Firestarter? Bad joke? Doorstop?

Sue

Just after last Christmas fruit cake was half price in the supermarket. Watch out for it on your 'who blinks first' Christmas eve shopping trip :-).
If you are in the UK british army 'rich fruit cake' that was in the 10 man ration packs when I served is tinned, so has a shelf life of decades. And is excellent.
qjs

DW got to Christmas cooking yesterday, here's her results:

Simply fabulous!