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Lets exchange recipes for favorite holiday candies and gifts - Page 32

post #466 of 568
I saw Vicky's and I think I'll give the mini's a try and soak the fruit in brandy first. I'm sure I could add the fruit I liked. Not sure about the pineapple. Cherries for sure.
My sister can be such a poop sometimes! She just keeps telling me she needs to look for the recipe and then she never brings it up again. I wouldn't mind if she would make them but she doesn't do that either! Well, I try to get it out of her this time every year so I better give it another try.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #467 of 568
How do you soak in brandy towels?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #468 of 568
Well Lily passed on that you use like a viva towel, Then soak the towels with brandy and wrap the fruitcake in them. Then you can wrap the fruitcake in the plastic wrap,foil etc and freeze them till you need them . Im going to try it, why not ! She said it works wonderful!
post #469 of 568
Oh and GrandmaG, I want to add that the one I made of Vickies, I mixed the fruit up and added or left out the stuff we would like/dislike. I just made sure my filling ended up with the same amount cup wise that the recipe called for. This was one of those cakes that was mostly fruit not lots of cake. Thats the kind my family likes.
post #470 of 568
Ok the file has been updated! Thanks culinarycreations for all the great recipes!! Strwberry fudge?? Oh that sounds good!!! Sometimes you need more than just chocolate so you can say you ate a balanced meal! Hehehe.

Fiddle, those recipes for fruitcake... are they already in the file? I don't want to re-add them if they are, but if they're not, let me know and I'll put them in. I could go check, but dang I'm lazy right now! icon_redface.gif

Two bits of info on the fruitcake... flour sack towels work great for soaking the cake in brandy! Just make sure they are clean and give 'em a shake to make sure you don't have any lint etc. I would be worried that the Viva towels would start to break down, being made of paper, but I don't know that, so I am not arguing with using them! If it's worked for someone else, I am ALL FOR IT!! The other bit... if you are looking for a really good fruitcake that is different than the usual candied version (sometimes it's that nasty candied fruit that really makes it gross...) try this one from my boyfriend...

Alton Brown's FreeRange Fruitcake

Ingredients
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
Directions
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.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #471 of 568
That is definitely one I want to try Mel! More modern type fruit that they just didn't used to have dried. Thanks for posting that!
Yes, those other recipes that Fiddlesticks gave have already been posted. I'm not sure which file, though. I guess Fiddlesticks will know.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #472 of 568
Thanks GrandmaG! I think his is a more edible fruit cake. Some of that candied fruit is just so... ugh. It doesn't even taste (or feel) like real food in your mouth sometimes! icon_razz.gif My mother loves fruitcake and adores the ones I have made her, but this year I'm going to try this one... I've wanted to make it for a while, but always go back to the one she likes. But, if I make this one... perhaps she won't be the ONLY one eating it! icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #473 of 568
Just so you know I have not tried the viva towels yet. I just passed on what was posted But I wanted to try it. I believe she posted that the towels ( after being frozen ) just pop right off the cake ?
post #474 of 568
Mel, I saw the "try my boyfriends recipe", and I swear i had to scroll up 3 times to see if it was really "Melvira's" posting, lmao, call it a blonde moment, but I was confused for a minute, lol.
post #475 of 568
Yah, I suppose freezing it would slow down the decomposition of the paper! Good idea! I have to wonder how well the rum soaks into the cake while frozen... I am hoping Lily can offer some info on that. I am very intrigued with this freezer method. Seems like it would keep it fresher, although aging it is part of what makes it good apparently. That's why I love it here, great new ideas around every corner!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #476 of 568
Quote:
Originally Posted by chassidyg

Mel, I saw the "try my boyfriends recipe", and I swear i had to scroll up 3 times to see if it was really "Melvira's" posting, lmao, call it a blonde moment, but I was confused for a minute, lol.



Hehehe... you don't have to be smart when you're that cute, right? *flipping hair over shoulder* icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #477 of 568
Thread Starter 
Hi Everyone
Fiddle sent me a PM and asked if I would talk about wrapping the fruitcake in brandy soaked towels. I am afraid I am not one of the scientific people who can spout off lots of reasons for doing something, but it has been done for centuries. I suspect it acts as a preservative of some sort and also to add moisture to the cakes. You can use any kind of liquor you want but brandy seems to be the most popular choice. I used amaretto once and that was really good too. I use 6 or 8 Viva towels depending on which size fruitcake I make. I always make mine in the pan size down from a regular loaf pan so 6 is enough to wrap for that size. Don't pull them apart and fold them back and forth so they end up looking like one sheet of towel. Now soak them down so they are almost dripping wet and wrap them around the cake folding in the ends like a package. I don't unwrap them--just wrap as one or two big squares. Then I wrap them in good saran wrap and then in heavy foil. I try to never use a fruitcake the same year I make it because there is definitely an aging process ( don't ask me how or why LOL) but I can taste it. My recipe makes 3 cakes, so I don't make it every year.
I make the light lemon fruitcake recipe and I do as Fiddle does. I only use the things that we like which are 1 pint of the mixed fruit (for color), raisens and lots of walnuts and pecans toasted first. This gives me a little more cake along with the fruit.
Almost forgot. The towels never deteriorate in the slightest. I use Viva which are very thick and this may be the reason. Frozen or not, the towels come right off when it's time to use the cakes. I hope this helps in some way.

As I was looking around for Spritz cookie recipes, I found a really neat cookie site. I like it because it reviews all the recipes which is a big help. Not that I need more recipes, LOL, after all that have been posted here, but there were no spritz recipes. Christmas-Cookies.com

Happy Baking everyone!!!!
Lily
"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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"IT IS A PRIVILEGE & A PLEASURE TO HELP THOSE WHO CANNOT HELP THEMSELVES" We are volunteers raising money to send severely disabled children to summer camp. Helping those less fortunate can dramatically change your own life for the better!
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post #478 of 568
Lily.. Thanks so much ! I thought others would be interested in that as I am. I will be sure to check out that site as I dont think we can never have to many recipes !
Thanks for the reply!
post #479 of 568
Thank you very much for this tip Lily!!! I adore making fruitcakes for Xmas and this will save me the trouble of having to seed my cakes every few days!
Be the change you want to see
View my cakes on www.elizabethscakeemporium.com or at http://thecakequeensadventures.blogspot.com/
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Be the change you want to see
View my cakes on www.elizabethscakeemporium.com or at http://thecakequeensadventures.blogspot.com/
Reply
post #480 of 568
Thanks Lily! It's good to hear it from someone who has actually tried something before we try it, you know? I bet the extreme thickness of the Viva probably is the reason it works so well!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
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