Fruit Cake

By Wendy

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  • November 19, 2017 at 6:30 pm #9844
    Wendy
    Participant

      Hi everyone, I know a lot of people don’t like fruit cake. A few years ago I stopped at a church bake sale and I bought a few slices of fruit cake. I have to say it was very good. It didn’t have any citrus fruit in it (at least I didn’t see any). I did see raisins, dates, nuts, apples and I don’t know what else. The lady that had made it wasn’t there so I couldn’t ask her about her recipe. Does anyone have a good fruit cake recipe that is moist and just a good tasting that they would be willing to share. Thanks in advance and wishing everyone a wonderful Thanksgiving.
      Wendy

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      November 19, 2017 at 7:52 pm #9846
      BevM
      Participant

        I have a fruitcake recipe that is moist and delicious, in my opinion. It was given to me by a neighbor long ago who came from England. The cake is made with mincemeat,nuts, candied fruit of your choice ( I don't care for the Citron). After it is baked, I soak with a little Brandy or rum, wrap and allow to age for a couple of weeks. If you are interested I could look up the recipe for you.
        Bev

        November 19, 2017 at 8:24 pm #9847
        Wendy
        Participant

          Thank you Bev for sharing your recipe. Whenever you have time that is fine. Have a Happy Thanksgiving.
          Wendy

          November 19, 2017 at 9:20 pm #9848
          BevM
          Participant

            Wendy, here is the recipe for the Fruitcake.

            Grease and line a tube pan. I use an angel food cake pan with a removable bottom.
            Mix together 2 eggs
            1 28 oz. Jar Borden's mincemeat
            1 15 oz. Can eagle brand sweetened condensed milk
            1 cup chopped nuts
            1 cup mixed raisins and currants
            1 cup mixed candied fruit (cherries, pineapple,dates, etc.)
            Fold in 2-1/2 cups flour, 1 teaspoon baking soda.
            At this point, I garnish with pecan halves and cherry halves.
            Bake at 300 degrees for 2 hours. Cool till just warm and brush with your choice of liquor,if desired. I then wrap it tightly in foil and store it in a cool dark place for a couple of weeks.

            This is easy to make and stays moist till it's gone! I hope you will enjoy it. If you have questions, let me know.
            Bev

            November 20, 2017 at 3:25 am #9849
            Wendy
            Participant

              Thanks for sharing your recipe. Sound good, I’m going to make it.

              November 20, 2017 at 8:09 am #9850
              BakerAunt
              Participant

                I have a recipe for Bischofsbrot--translation is Bishop's Bread--which has regular raisins, golden raisins, currents, whole maraschino cherries, walnuts or pecans, and chocolate chips. The idea is for slices to be like a stained glass window. It's not really a traditional fruit cake, so it is not overly moist. It's been a while since I baked it, but I think that I will bake it in the Christmas season.

                November 21, 2017 at 7:44 pm #9866
                Wendy
                Participant

                  That Bishop Bread sounds very interesting. I’m going to google it.

                  November 22, 2017 at 8:08 am #9872
                  BakerAunt
                  Participant

                    I have now posted my Bishofsbrot recipe in the recipe section. Enjoy!

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