My Fruitcake Is Near Perfection! - Life ... It's Why We Cook. Blog at Allrecipes.com - 292136

Life ... It's Why We Cook.

My Fruitcake Is Near Perfection! 
 
Dec. 15, 2012 6:09 am 
Updated: Dec. 24, 2012 10:24 am
I reworked my fruitcake, this year. I was very happy with the previous recipe but I didn't resist trying a couple more things in an attempt to improve upon it. Because it is rather expensive to make (very little flour and lots of fruit and pecans) I was quite nervous whenever I thought of failure. I had disregarded a few changes as being insignificant and the changes I did make were made once I had built my confidence level enough to go ahead and do it.

The most significant change was rinsing the syrup or sugar from the candied fruit. I am very sensitive to sugar in large quantities and my previous recipes had spots of too much sugar that I discovered were alsways related to a piece of candied fruit.

This year, when I opened the packages, I saw the syrup or sugar and decided to rinse a small portion of the fruit and try it. What a huge positive difference! I had been blaming my mixing as not being thorough. Those sweet spots were not my fault, after all! So, I rinsed all of the candied fruit. Secondly, rinsing the sugar or syrup off the fruit made mising the ingredients much easier because the fruiot wouldn't clump.

The second most significant change was using Splenda Brown Sugar Blend instead of granulated sugar. It is still a certain ammount of refined sugar but, as it turns out, it is tolerable for me in a recipe of this volume.

Third change is more use of fruit common to the colder areas in combination with citrus fruits.

When the fruitcake had cooled, after baking, I cut a piece to test and my own immediate review is, "Holy s**t! Hot d**n! It's a winner"! ( Actually, I am a very humble and quiet person who seldom brags about personal accomplishments.) I had no sugar reaction and the flavor was unlike anything I've had before. I sliced a piece for my wife and she had a very favorable review. Nowhere near as dramatic as mine, but she doesn't have the sugar issue, either.

I resisted the temptation to not ripen it and brushed it with the peach schnapps, put it in a ZipLoc and then stored it in a container. I'll brush it again on Monday and Friday.

I had a late start on it, this year, because of life things that had greater priority. Normally, I ripen the fruit cake for six weeks.

Here's the new recipe. If you want to make it this year, you should have a great tasting recipe without the ripening process.

I used the brand names of some ingredient because that is what I used, not because I own shares in the companies. I would have used Stevia, my preferred sugar substitute, I didn't find any with the brown sugar blend.

Here's this years recipe. It may just be the final draft.



Holiday Fruit and Nut Cake

1 pound Dried Pineapple, coarsely chopped

1 pound figs, coarsely chopped

2 pounds Pecan Halves

1 cup Splenda Brown Sugar Blend

2 cups All Purpose Flour

2 teaspoons Baking powder

4 each Large Eggs

1/4 pound Red Candied Cherries, syrup rinsed off

1/4 pound Green Candied cherries, syrup rinsed off

1/4 pound Candied orange peel, syrup rinsed off

1/2 pound Mixed Candied Fruit- without citron, syrup rinsed off

1/2 teaspoon Salt

Vegetable Shortening

Peach Schnapps



1. Preheat oven to 275 degrees.

2. Cut pineapple and dates into coarse pieces. (Omit if using chopped fruit.) Place in a very large mixing bowl and (using hands) mix with whole cherries and candied fruit. Mix thoroughly to assure the cherries and fruit are not in clumps and well separated.

3. Sift flour, baking powder and salt over fruit and mix well with hands until ingredients are well covered and separated.

4. In a separate bowl, beat eggs well. Gradually add sugar mixing well between additions. Combine with fruit mixture in the large bowl.

5. Add pecans, mixing with hands until uniformly mixed with fruit.

6. Using vegetable shortening, grease two 9"x5" loaf pans. Line bottom and sides with parchment paper. Grease paper. Pack pans tightly.

7. Or, to make a wreath, pack batter very tightly into lined bundt pans.

8. Bake at 275 degrees for 1 1/2 hours. Toward end of baking time, check often to prevent over-browning.

9. Turn onto cooling racks. Remove paper. When cool, brush with peach schnapps, store in air-tight containers for 2 or 3 weeks. This ripening period is very important to achieve the final flavor of the fruitcake.

10. Brush with peach schnapps once a week and re-wrap.

Addenda 12/15/04: (1) Be sure to very firmly pack the pans with the mix. Any air spaces will weaken slices which could fall apart when cut from the cake. (2) Any dried or candied fruit can be used as long as the weight remains close to the same. (3) I would do without the candied cherries but the color of the season is conveyed with them so they appear in this recipe.
 
Comments
Dec. 15, 2012 6:17 am
I just watched Alton Brown make fruit cake and thought I might try it. Now I see this and I am thinking that fruit cake must be my destiny! It looks really good, and I especially like the bit about rinsing the candied fruit. I never did like candied fruit! I do have a question though. In direction 7 you mention loaf pans, but direction 8 says bundt pan. Typo?
 
Dec. 15, 2012 6:26 am
I'll correct that, Doc. #7 should read "Or, ..." The bundt pans make a a round loaf that can be used as part of a table decoration. Thanks for catching that!
 
Dec. 15, 2012 6:57 am
There is a fourth change, also. I used figs instead of dates in the recipe that provide some natural, unrefined sweetness. I would edit the post but whenever I do, it loses the formatting.
 
Dec. 15, 2012 2:11 pm
I'm glad your experiments have done well for you. I am afraid you must put me in the "I don't care how it is made or what is in it, I do not like fruitcake" group. I appreciate that you have tweaked your recipe till it works for you. Trust me, I have spent most of the day in the kitchen working on my own experiment. It is so nice when something goes right. Congrats!
 
Dec. 15, 2012 2:11 pm
This look fabulous and we both love fruitcake here. I'll have to look back at this for next year, start saving my money for those ingredients.. wowzer, they are expensive!
 
Dec. 15, 2012 2:12 pm
look = looks.. I hate it when I don't proofread before hitting the post button.
 
Dec. 15, 2012 2:46 pm
Hey Mike,glad it worked out for you,but i'm with Cat on this,i don't care for fruitcake either,but very happy for you.
 
Dec. 15, 2012 3:34 pm
Well, Hot D**n Mike, this DOES sound near perfect! Hubby loves fruitcake and makes a couple every year for us. (I don't get it! The kids have asked him NOT to make them one. Oh well) I read your blog to him and he says he'll be checking your version out. Ummmmm (rubbing hands together) I cannot wait! Thank you so much for sharing. Big hugs and Merry Christmas to you and Linda and your whole family.
 
Dec. 15, 2012 4:09 pm
Looks great, Mike . . . read your fourth change, and wondered if you've considered using Medjool dates which are exceptionally large, sweet dates and have a softer consistency than regular ones. Time to make this into a personal recipe!
 
Dec. 15, 2012 4:36 pm
Good evening, Cat! Ever since 1984 when I started making this fruitcake, our son refused to even try it because of what his friends were saying and it being the brunt of many stand up comedy jokes. Two years ago, he was hearing everyone talking about my fruitcake and decided that maybe he was missing out on something. Before the evening was done, he had eaten five slices. This recipe is far superior to the one of two years ago. If I left out the cherries, cooked it on a baking sheet and cut it into rectangles and called it a health bar, you would eat it. Except for the sugar, that is exactly what it is. When it is through ripening, I'll send you a sample so you can discreetly enjoy it. ;)
 
Dec. 15, 2012 4:40 pm
Hi, Cindy! Garsh! Long time sine I last saw you on the blog! Good to see you! It is expensive but it will go a long way. My next experiment will be to reduce the quantity.
 
Dec. 15, 2012 4:43 pm
Hi, manella! See my reply to Cat! Living on the Canadian east coast would be reason enough to have this on hand for a quick, nutritious warm-me-up!
 
Dec. 15, 2012 4:47 pm
Thanks for the tip, Conky Joe! This is the first year that I replaced the dates with figs. Majool dates were very good in the fruitcake but I decided to go with figs simply because that would set it off from most (all?) other fruitcakes.
 
Dec. 15, 2012 4:54 pm
Also, Conky Joe, I spent a year in Turkey and became quite fond of that country and it's people. I used Turkish figs to commemorate those memories. Just me.
 
Dec. 15, 2012 4:58 pm
Good evening, Candice! I believe that this year will be the end of fiddling with the recipe. The taste was fantastic when the cake was taken from the oven. I can't wait to taste it after it has ripened a while.
 
Dec. 15, 2012 5:01 pm
BTW, Candice, if you would send me your mailing address, I'll send you a sample, too. I lost your address when my computer went ka-poop last July.
 
Dec. 15, 2012 5:05 pm
Spent some time in Turkey too but not as long as you. Main places were Ankara, the Capital and Canakkale which is a beautiful port city with very friendly people . . . wasn’t so fond of Ankara with every street corner having military guys toting machine guns.
 
Dec. 15, 2012 5:25 pm
Ah, but my dear, dear friend, I have tried ALL kinds of fruitcake. BLECH! I do not like any of them. I am sorry but I am so glad your's is working for you and people love it. It is so nice when a recipe is well received but in my case don't douse the cake with liquor just pour it into a shot glass and pass it to me. I'll pretend I had a slice :)(:
 
Dec. 15, 2012 5:27 pm
manella, please take my side!
 
Dec. 15, 2012 5:28 pm
You go girl! ;)
 
Dec. 15, 2012 5:30 pm
Just read thru the comments. Sorry and forgive me but BLECH BLECH BLECH! Short of grinding all that up and putting it in a stiff shot, not gonna happen!
 
Dec. 15, 2012 5:39 pm
I dunno Cat. I've never had a slice of fruit cake I like, but after watching AB and then seeing Mike's recipe, I'm thinking a nice piece of fruit cake, toasted and topped with a spoon of Mascarpone, sounds darned good. I think I am going to try making it this year. How long does it have to ripen before use? (No smarty-pants comments to that question please!)
 
Dec. 15, 2012 5:49 pm
Sorry Doc, saw that show too but it still has not convinced me to try yet another piece of fruitcake only to have to figure out how best to get it off my plate without hurting the feelings of my host.
 
Dec. 15, 2012 6:12 pm
Cat i do side with you,sorry Mike,i have tried fruit cake,just to be polite,no offense,but as Cat says BLECH.Speaking of the Canadian East Coast It's snowing here now even more reason to say BLECH.
 
Dec. 15, 2012 6:41 pm
manella, I believe a warm cup of hot chocolate would warm me up faster than a piece of fruitcake! Thanks for siding with me. We might be a minority in the fruitcake dept :)(:
 
Dec. 15, 2012 6:50 pm
Cat i do believe you are right.Ditto on the hot chocolate.If those are happy faces there,back at you.I will play catch up tomorrow,11:00pm,so i will say good night.Mike enjoy.
 
Dec. 15, 2012 7:39 pm
ok, mike it sounds like...well..fruitcake. i live in south georgia, close to the claxton fruitcake place, btw, they really only made 1 fruitcake, just mailed to everyone! i use fruitcake for door-stops during the holidays. kinda festive. i enjoy kicking it too...well it's at foot level. i guess i'll be in the minority here, but a friend of mine and myself kept mailing the same fruitcake to each other ( maybe 7 years) the post office refused according to my buddy who tried to send the brick back south. nope... a perfect fruitcake? a doorstop. don't mail it here, and btw...i had more respect for you. a man that has stood up and defeated cancer! check your meds, just saying, they may have slipped a pro-fruitcake one in on you:) merry christmas!
 
Dec. 15, 2012 9:32 pm
I'm certain I wrote a wee giggle down here Mike but it seems to have been misplaced. It was a tongue firmly in cheek cheer from the peanut (me) gallery! I love fruitcake and unlike you, I will make your cake with real brown sugar and all glace in fruits!
 
Dec. 15, 2012 11:01 pm
Sounds Delish Mike!! Not a lot of fruitcake folks around here. How well do you think it freezes and could I half or even fourth your recipe? Thanks for sharing on of your Many passions!!
 
Dec. 16, 2012 4:07 am
I had the same impression, Conky Joe. Ankara was very military. Most of my time was in Eskishire and Istanbul. Eskishire was deeply traditional but Istanbul was very international. Three studies of culture of the same people in one country. Basra was yet another study with it's deep roots in the sea. I was able to explore many of the hamlets and villages in the remote areas, too.
 
Dec. 16, 2012 4:16 am
I am determined to send to a sample, now, Cat! The more you whined about your detest of fruitcake the more determined I became that you should try it! It is unlike any commercial fruitcake that I have never been fond of with their minimum use of fruit and nuts and maximum use of dough, sugar and allspice. This has next to no dough, as zero spice and minimum sugar. Anybody that has tasted it has never had anything like it before. Maybe I should change the name so that impressionable folks don't know what they are eating? Maybe it isn't a fruitcake, anymore. I know it started out as one.
 
Dec. 16, 2012 4:20 am
Must be Randy doesn't like fruitcake, either?
 
Dec. 16, 2012 4:22 am
Doc, I don't think this would stay together in a toaster. There's not enough dough to hold it together. Perhaps, a slice warmed flat in a toaster oven?
 
Dec. 16, 2012 4:31 am
Cat and manella, a warm cup of chocolate would be a grand treat to have as a side to the magnificent slice of fruitcake.
 
Dec. 16, 2012 4:35 am
Gary, you are as determined to hate this recipe as Cat and manella! I would think each of you has had something similar and liked it just because it wasn't called fruitcake. It seems that my efforts to expand the culinary delights of each of you are being tossed. Hmmm. Maybe, I'll disguise this recipe.
 
Dec. 16, 2012 4:38 am
Randy, if my tasters would allow the use of real brown sugar, I would have used the real stuff! If you have questions about the recipe, shoot me an email and I'll resolve them for you. I doubt you'll have any problems, though.
 
Dec. 16, 2012 4:46 am
Patty Cakes, I have never frozen this recipe. Historically, if it is kept tightly wrapped in an airtight container, it will keep for years. There have been accounts of fruitcakes being found decades after they were made, and were tasted and found delicious! ... My next experiments with this recipe, will be to reduce the quantity. I doubt there would be a problem. Just reduce everything except the flour and eggs for halving. For quartering cut the flour and eggs in half. That's where I'd start, anyway. Be careful, though. This won't be a cheap mistake!
 
Dec. 16, 2012 5:34 am
I'm with Cat and Manella - Blech! It's the candied fruit that get me - I can't stand the taste of it. I'm pretty sure this is one recipe I won't try. Glad it is working out for you, though, Mike. :)
 
Dec. 16, 2012 6:29 am
I have heard that one before too! This one has less dough so you will like it. This one has less candied fruit so you will like it. This one has regular fruit so you will like it. This one has more nuts so you will like it. Or less nuts so you will like it. And the list goes on. I have tried them all and I still don't like it. I believe I have seen that Southern place Gary is speaking of on a food special. Gary would have to correct me but don't they waste really good bourbon on their doorstops?
 
Lela 
Dec. 16, 2012 6:57 am
Hello, Mike! Isn't it gratifying to check the recipe off your Cooking Bucket List? I love it when I finally fine tune a recipe and it is the ONE!
 
Dec. 16, 2012 7:55 am
Well. Mother Ann, at least you have given me a reason for not liking it! That's OK!
 
Dec. 16, 2012 7:57 am
OK, Cat! I hang my head in agonizing defeat. I shall wander into the sunset totally deflated, dejected, demoralized and despondant.
 
Dec. 16, 2012 8:00 am
Yes it is, Lela! However, am I really done or am I just letting myself think I'm done? Will I seek further improvement on this recipe? We'll all find out for sure when the 2013 hilidays are upon us.
 
Dec. 16, 2012 8:14 am
lol...no many better uses for bourbon down here...you know colds, sniffles and such :)
 
Dec. 16, 2012 9:29 am
OH NO! Say it isn't so, not the 4 D's! I have been trying to think of a kind comment to make if I did indeed receive your fruitcake in the mail. I truly believe that you have made a wonderful fruitcake recipe for fruitcake connoisseurs, of which, I am so not one. But I do like bourbon :)
 
Dec. 16, 2012 10:07 am
"Maybe I should change the name so that impressionable folks don't know what they are eating?" I don't think "breaded door-stop" will fool gderr the dysfunctional Pro!
 
Dec. 16, 2012 10:11 am
I don't see the schnapps used in the method anywhere. Am I missing it, or is it missing?
 
Dec. 16, 2012 10:14 am
Nevermind. I see how to use the schnapps.
 
Dec. 16, 2012 12:08 pm
It's not four D's, Cat. It's five. Defeat was in there too. But rhere are also, destroyed, downtrodden, disheartened, dismayed, discouraged and most of all, depressed. Poor me! Oh, woe!
 
Dec. 16, 2012 12:11 pm
That should be in the method, Doc. Do you hire as a proofreader? I could be your best customer although, Cat Is durned good at catching typos, bloopers and cow pies! I'll take care of it.
 
Dec. 16, 2012 12:47 pm
Oh blast and tarnish! I feel bad now but I am still not eating that fruitcake!
 
Dec. 16, 2012 12:53 pm
If you would only try a teeny bite you woud be so delighted that you would board a plane and head for Maui with your AR pals.
 
Dec. 16, 2012 1:13 pm
Not gonna happen! But you know I do find it interesting that we fruitcake likers and dislikers seem to be equally divided. :)http://allrecipes.com/Recipe-Exchange/Recipe-Request.aspx?RequestID=292192 Couldn't resist seeing who did and didn't like this gem that the Roman soldiers or someone came up with to sustain themselves over the lean periods. Let's see fruits, nuts and alcohol with some type of batter thrown in. Well, I do believe that does cover everything. Still not eating it!
 
Dec. 16, 2012 1:26 pm
Mike . . . time to wheel out the fruit cake cannon to repel this rebellious opposition group, the fruit cake haters.
 
Dec. 16, 2012 4:09 pm
Hi,ConkyJoe,hate is such a strong word,but i still don't like it.But i do like the fruit cake cannon part.
 
Dec. 16, 2012 4:13 pm
manella . . . ok, we'll say the fruit cake don't likers rather than haters if that makes you feel better.
 
Dec. 16, 2012 4:26 pm
So you took it to another forum? Excellent sneakiness, Cat!
 
Dec. 16, 2012 4:28 pm
A fruitcake cannon? Seems like a sure fire way to get Cat and manella to taste it, Conky Joe! You hold 'em!
 
Dec. 16, 2012 4:37 pm
Your to funny,but it won't work.Thanks ConkyJoe,it does make me feel better,glad you have a sense of humor.Cat keep your mouth shut,so no fruitcake gets in when they shoot the cannon.
 
Dec. 16, 2012 4:39 pm
Love it or hate it? Like it or dislike it? Likers or don't likers (dislikers)? I prefer eaters or them others.
 
Dec. 16, 2012 5:04 pm
I bet Cat would like Mom's gumdrop cake! It was a holiday staple for us for many years - a fond childhood memory, that has sadly gone by the wayside )= The funny thing about it is that people who don't know it think it's fruitcake. People who like fruitcake eat it and don't like it. People who don't like fruitcake won't try it )= ~sigh~
 
Dec. 16, 2012 5:06 pm
Fruitcake sounds like Cat's green eggs and ham - hehehe (=
 
Dec. 16, 2012 5:31 pm
Afraid you are right, gammaray! I wonder if she hates the variations of fruitcake that have names other than "fruitcake". That's Cat and manella that refuse to try it. Mother Ann said she can't stand the candied fruit- upfront.
 
Dec. 16, 2012 6:15 pm
Ok Mike to be fair,i did try fruitcake years ago,and it was so dry,and that candied stuff reminded me of those wiggly fruit worms,makes me shudder.
 
Dec. 16, 2012 7:16 pm
My recipe is not dry, at all. As for the fruit, I can't answer your experience. However, the whole cake is easier to eat because I rinsed off the sugar and syrup. I do have the red and green cherries in it (tasteless stuff)because my wife wanted color in the cake. I'd rather they were still on the shelf at the store.
 
Dec. 17, 2012 5:41 am
Ahem! I have tried variations of this blasted fruitcake or whatever you want to call it since I can remember. There ALWAYS seemed to be some kind of nasty fruity dark colored cake around at the holidays. I do believe you and Conky Joe have something there, kinda like punkin' chunkin!
 
Dec. 17, 2012 5:42 am
manella, I don't like those wriggly worms or gumdrops either!
 
Deb C 
Dec. 17, 2012 7:18 am
Mike, your blog is a hoot! I’m so glad you had great success on making your fruitcake, but honestly, it escapes me why anyone would want to make such a thing. But hey, everyone has different tastes, and if we were all alike, it would be a darn boring world. I’m in the Cat camp. I’ve never eaten a fruitcake I thought was edible, much less delicious. Enjoy your fruitcake Mike and have a wonderful holiday!
 
Dec. 17, 2012 8:16 am
It has been fun Deb is right would be boreing if all were the same.Have A Merry Christmas.
 
Dec. 17, 2012 8:20 am
Mike, I also have found a piece of Christmas cake in the back of the fridge long after Easter and squealed with delight that I could enjoy just one more tiny piece. Stilltasty.com must hate the stuff-like Twinkies, it has no expiry date. Now the big question would be....how old of fruit cake would you be willing to sample?
 
Dec. 17, 2012 8:25 am
LOL! I used to hate those nasty fruitcakes grandma always had at Christmas. About 30 odd years ago a friend's mom got me to try hers. I just had to get the recipe it was sooooo good, nothing like the door stops. I make it every other year or so now and it takes 6 weeks to age. It does freeze well after one year, still yummy! It gets basted with 151 rum and a peach jam glaze. As a matter of fact, it is the recipe I mailed to the AR group card exchange. The title is "Southern Fruitcake (I hate fruitcake, but thhis is rum soaked!")". I still won't try gator again, once was enough!
 
Dec. 17, 2012 8:40 am
Cat, this is not dark anywhere! However, your issue with it is the pecans and candied fruit so, I won't try to persuade you. As for those gummy worms and bugs, may I join you and manella in a chorus of BLECH!!!
 
Deb C 
Dec. 17, 2012 8:41 am
Too funny LN. Freezes well after one year? Well, it would probably still be around uneaten in a year in this house if it didn't get pitched. :-)
 
Dec. 17, 2012 8:53 am
Oooo! I always wanted a Catcamp!! I'm still telling you, I have had blonde fruitcakes, uh I mean light colored fruitcakes, medium colored fruitcakes and dark colored ones. I've had them with less fruit, more fruit, candied and not, nuts on the top that could be picked off and nuts on the inside that could not, I say, dear Sir, fruitcake I do not like no matter what shape or form!
 
Dec. 17, 2012 9:12 am
Hi, Deb C.! I knew that I was in for a bunch of flack when I posted it because I wrote about last years fruitcake, too. I didn't make it a hoot, the commenters did!
 
Deb C 
Dec. 17, 2012 9:16 am
You all crack me up. What a great group of people! Happy Holidays!!!
 
Dec. 17, 2012 9:16 am
Lucky Noodles, I had some bad (no BAD)fruitcakes when I was younger. I didn't eat any unti 1984 when I found a recipe called "Cathedral Window Fruitcake" and that started my experimenting. That fruitcake was very good. This fruitcake passes the first with all cylinders roaring!
 
Dec. 17, 2012 9:23 am
I was wondering if you would be on the ow old of fruitcake would I sample? I've eaten mine(that had never been frozen or refrigerated) as old as four months. It still tasted fresh but had incorporated the flavors to a more uniform taste. I believe I would eat it regardless of it's age as long as the taste was where I expect it to be.
 
Dec. 17, 2012 9:25 am
A Cat camp? Sounds like something that should be sent off to Missouri! Oh! You're already there! Almost slipped my mind.
 
Cheepy 
Dec. 17, 2012 9:40 am
I like the addition of peach schnapps but just pour it in a shot glass and I'll toast your success. While I watch YOU eat that fruitcake. gak :o)
 
Dec. 17, 2012 10:41 am
Can you tell I get a little frustrated with food waste, more so at this time of year? When the food bank wants 1000's of lbs fof food for the less fortunate but will not take fresh garden produce, home canned items, wild meat, baked cookies, or even chickens or turkeys raised on our farm-gov't inspected at butcher time. I get very frustrated with wasted food-even good old fruit cake:)
 
Dec. 17, 2012 10:48 am
A Very MERRY CHRISTMAS to each and every one .
 
Dec. 17, 2012 12:03 pm
I do love that fruitcake, cheepchick, but if you are only going to drink the hooch, I can't ... well, you only asked for a shot glass of it, what the heck. I'll still have over half the bottle.
 
Dec. 17, 2012 12:05 pm
Food waste should be an issue with all cooks, gramma. For instance, I have this big ole picnic ham going in the roaster right now and I have no intention of letting even one tiny ounce of it's greasy, fatty deliciousness go to waste.
 
Dec. 17, 2012 12:08 pm
Thank you, manella! Have a merry and safe holiday, as well!
 
Dec. 17, 2012 12:54 pm
Well, now. Food waste is a terrible thing when so many are hungry. I see no reason why your fresh food wouldn't be put to good use by a needy family, Redneck Gramma. I try not to waste any food here hence our fruitcakeless house at Christmas for the last 22 years :)
 
Puck 
Dec. 17, 2012 2:13 pm
Great blog Mike! I sure wish I had seen it earlier, when I was searching high and low for the perfect fruitcake recipe! My mom adores the stuff- me, I can take it or leave it. One year I ordered one for my mom from some monks, and she loved it. This year I thought "Gee, I bet I could make one myself, and for cheaper too!" Well, I was dead wrong about the cheaper part! Holy smokes! Now it has turned into THE gift my mom is getting, as opposed to the "just a little something extra" I had originally thought it would be! Anyways, I macerated my fruit and pecans in Grand Mariner for over 24 hours. It never occurred to me to rinse the fruit, and it sure was sticky! But, now it is as drunk as a sailor haha! I packed the batter as tight as I could in a Bundt pan, and baked it for almost 2 and a half hours. Then I soaked a cheesecloth in honey bourbon and wrapped it around the cake and placed it in an airtight container. Every time I open the lid to make sure it isn't too dry I get a buzz!!! I have all my fingers and toes crossed, because, as you said, it would be nothing short of a heart break to spend all that money and time only to have it be a failure! I hope you and yours have a very blessed Christmas and enjoy that cake :)
 
Dec. 17, 2012 6:27 pm
Loved the blog Mike and congrats on your fruitcake success. I am also with the Catcamp crowd, eschewing (not chewing)fruitcake, but savoring the peach schnapps. The candied fruit, particularly the cherries... Nope! But then I hate maraschino cherries and chocolate covered cherries. Hmmm... I wonder if you used dried fruits instead of candied fruit, would you get a good result?
 
Dec. 17, 2012 6:29 pm
Ho, ho, hope you have yourself a merry little Christmas Mike (and your lovely wife too).
 
Dec. 17, 2012 7:21 pm
Magnolia Blossom brings up a very good point. Why does fruitcake have candied fruit in it? This year was the first year I could actually eat a chocolate covered cherry. The cherry had been liberally soaking in moonshine and tasted nothing like that normally nasty red orb.
 
Dec. 17, 2012 7:43 pm
So, Cat. Why are you shying away from fruitcake, when it is maraschino cherries that you fear? Embrace fruitcakes made with dried fruit, pecans and bourbon! A wise man once told me to ring your bell. I'm sorta dull. Wazzat mean you think?
 
Dec. 18, 2012 3:53 am
Hi, Puck! Haven't seen you around for a while! ... This recipe might change to drunk fruit or, at least, have an option for it. Somebody earlier had mentioned it, too, and I will be trying drunk fruit soon to figure out how I could work it with this recipe. Rinsing the fruit made a huge positve difference with the final product.I have noted your use of Grand Mariner.
 
Dec. 18, 2012 3:58 am
Haven't had a fruitcake in 15 years!! I got smart and left him!! He-he! Crack myself up!! Mike, as long as it doesn't have Cilantro in it, I'll try it!!
 
Dec. 18, 2012 3:59 am
Cat, you don't miss a chance to express your love of fruitcake! I think if the USA referred to terrorists as fruitcakes, you would have had them all eliminated by now and saved this country tillions of dollars.
 
Dec. 18, 2012 4:11 am
Good morning, Magnolia Blossom! I have dried fruit in this recipe and it does very well. The only reason I kept the candied fruit in the recipe is for the color, no other reason. I'm having thoughts to create another recipe that would appease the Cat Camp too, and still be in the spirit of fruitcake at holiday time. The dried fruit required rinsing to get the sugar off too, but it isn't infused with sugar so it is certainly a welcome ingredient. As for color, I'll have to work that out.
 
Dec. 18, 2012 4:12 am
You are hilarious, mickdee! Thank you!
 
Dec. 18, 2012 4:14 am
Cat, see my comment to MB and Puck!
 
Dec. 18, 2012 4:19 am
Doc! Doc! Doc! That wasn't "Ring Cat's bell". It was "Ring the bell for Cat"! I can see we'll have to be alert when you are around. :) ... Cat, Doc is having trouble with his minted sugar. Check his blog.
 
Dec. 18, 2012 4:28 am
I think I would go for blah color in order to avoid brightly colored fruit that I won't eat. Hehe, maybe if I picked out the candied cherries... (Love mickdee's comment!)
 
Dec. 18, 2012 4:48 am
Mickdee is somewhere between crazy and insane, in a nice sort of way! Her hubby seems grounded enough to keep her earthbound. ... The color of the fruitcake was important for the seasonal appearance. My wife bought the cherries- they were NOT on my shopping list. (You don't have a wife so you don't understand how obstinate they can be when they have their head set on something.)
 
Dec. 18, 2012 5:21 am
Love Mickdee's comment! Doc's comment ?? I'll have to keep you posted as to whether Puck's mom liked her fruitcake.
 
Dec. 18, 2012 5:57 am
Isn't mickdee great, Cat? LOL! ... Go to Doc's "Drip, Drip, Bang!" blog and read the comments.
 
Dec. 18, 2012 8:47 am
This blog is hysterical! I've been checking in every day to get my "laugh" on! Now Mike, if you're making a list of "likers and dislikers," please put us down for 2 in the likers column.
 
Dec. 18, 2012 8:55 am
Actually, Candice, the list will be "Lovers and Cat's Camp"
 
Dec. 18, 2012 9:56 am
Yes, dislike is a rather feckless word for what Cat seems to be feeling. I would say loathers, but I think Mike has hit on the perfect way of putting it. He is being clear, but not rude, firm, yet gentle.
 
Dec. 18, 2012 10:12 am
Yeah, Doc. All of that. Not really my nature, though.
 
Dec. 18, 2012 11:46 am
Hate is such a violent word. I find dislike with a passion much better :)(:
 
Dec. 18, 2012 1:00 pm
You guys are still at this?What fun,love reading what all are thinking,Love mickdee's comment.How is everyone tonight?
 
Dec. 18, 2012 1:37 pm
So it is, Cat. That's why the name "Cat's Camp" has been adopted so that those whose taste is for anything that is not fruitcake will have a place to speak their disdain of this wonderful and nutritious treat!
 
Dec. 18, 2012 1:40 pm
Yup, manella! I thought it had quit until Doc showed up. ... mickdee made a very well received comment.
 
Dec. 18, 2012 1:48 pm
First fruitcake and now cilantro! Why is there so much hate in the world? Why!?!?!?!?
 
Dec. 18, 2012 1:55 pm
I LOVE fruitcake, candied cherries and all, & can hardly wait to try this recipe. Rich, dense, dark, colorful, sweet and nutty... fruitcake is a Christmas treat to be savored!
 
Dec. 18, 2012 2:14 pm
I'm with the ban cilantro army, Doc. I won't go into detail why I refuse to eat that soapy stuff.
 
Dec. 18, 2012 2:17 pm
Thank you, Cookie Weasel! This recipe is not dark nor rich but it is sweet colorful and nutty.
 
Dec. 18, 2012 2:21 pm
Eh! Cilantro used in the right amounts is a lovely addition to many a dish. Did someone say fruitcake is nutritious!?
 
Dec. 18, 2012 4:00 pm
Cat camp,hummm,kind of like that.I'm in.
 
Dec. 18, 2012 5:13 pm
For me Cat, the right ammount of cilantro is zero. There have been so many recipes ruined because that soapy tasting weed of satan was put in them. ... Yes! My fruitcake is nutritious. It will be more so when I can eliminate the sugar. I think Stevia may be the answer to that, as soon as I can work around the bitter secondary taste.
 
Dec. 18, 2012 5:15 pm
Yes, manella! Cat Camp! Founded by Deb C. and you, Cat, Deb C. and gderr are the charter membership.
 
Dec. 18, 2012 6:13 pm
charter membership huh?,nice.Well you have a great night,10:30pm here in N.S.so i will say good night all.
 
Dec. 18, 2012 6:27 pm
I told myself I was going to butt out, but I decided that I just can't let you loath cilantro. So many cuisines depend on the flavor of the blessed flat parsley look alike! Here is my first installment in your conversion:
http://shine.yahoo.com/shine-food/7-dishes-with-cilantro-and-not-one-tastes-like-soap-2484897.html
 
Dec. 18, 2012 6:58 pm
Doc, did you see how Cat turned the conversation to cilantro? She knows I h-a-t-e HATE IT! It was her nicely clever way of telling me to get off her back about fruitcake! I do have cilantro in the fridge right now. My wife loves it so I include it in some of the food I prepare for her. I wear plastic gloves when I work with it because I don't want the smell on my fingers when I pick my nose.
 
Dec. 18, 2012 7:10 pm
lmao mike about the cilantro booger-picking...yep fruitcake, cilantro and BEETS. well, let's just say...i'll leave that oldly-moldy, soapy, dirt to more less dis-cerning tastes to explain the "delicate" flavors of said poisons.
 
Dec. 18, 2012 7:11 pm
As for that link? There were no recipes there but there were a bunch of comments about the taste of cilantro, most seemed to agree with me that it is horrible!
 
Dec. 18, 2012 7:16 pm
If soapy crud is a delicate taste then, I guess, cilantro is delicate, Gary. Delicate like a cherry bomb in a busy restroom.
 
Dec. 18, 2012 7:25 pm
I am with gderr on the beets, but like the cilantro. I will make sure there is no cilantro on your plate when you come in the spring, LOL!
 
Dec. 18, 2012 7:27 pm
Now what a minute! I was just trying to point out that there are all types of taste buds out there and cilantro seems to be one of those things that either sends them swooning or screaming! Same as fruitcake for mine! EEeeeeeWWWWwwww, you pick your nose after picking cilantro to cook in your lovely wife's dinner. Oh that dear woman! Such an angel she is!
 
Dec. 18, 2012 7:57 pm
Beets are good for your heart! Beet greens are fantastic braised or in salads when young. I used to hate beets, but my sister-in-flaw made them for me once, and she did such a good job that I am starting to like them now. The first time I used cilantro, I hated the stuff! But once I learned how to control it, I really can't see how I could do without it. I love too many foods in which it is a main flavoring agent. Finally, I have always hated fruitcake, but after watching Alton Brown and then seeing Mike's recipe, I really want to try it. I know that I am going to like it. Because I will be making it. I am that kind of control freak!
 
Dec. 19, 2012 12:30 am
I think I would eat cilantro before I would eat beets. I wonder if the two are related? Beets taste like dirt and cilantro tastes like soapy dirt. Hmmmm. Thank you MB for not serving it!
 
Dec. 19, 2012 12:32 am
I know what you meant, Cat. But misquoting your intent worked out quite handily, didn't it? (I learned a lot from election 2012.)
 
Dec. 19, 2012 12:49 am
Doc, a month ago I was working in a restaurant whose feature was cilantro in their food. It is clearly a popular restaurant but it's popularity doesn't convince me to allow cilantro to pass through these lips! I could have had free samples from their menu and I did not p articipate. There has been a few times that cilantro accidentally found my tasters but it never made it to my gullet. I was in an upscale restaurant in Toledo and tasted it in a salad that should not have had it. A server saw me take it from my mouth and whisked it away. The chef came out and asked what my problem was and I told him that my issue is cilantro and my problem is anybody that sneaks it into food.
 
Dec. 19, 2012 3:56 am
Good morning,hope everyone is having a good day.
 
Dec. 19, 2012 4:14 am
I've decided to take the adult approach to this (No! Really I have!) and let everyone make up their own minds on likes and dislikes. After all, the slimy pearls from hell called Lima beans will never pass my lips.
 
Dec. 19, 2012 5:46 am
i agree beet green are good...just throw away the beet! but, good grief...lima beans? we can't eat pigbutt without some fordham limas and collards!
 
Dec. 19, 2012 6:03 am
I like beets and beet greens,right out of the garden,never had lima beans.Are they really slimy?I put all sorts of beans in soup,but never tried those.Won't be putting fruitcake in it either.
 
Dec. 19, 2012 6:20 am
I grew beet greens this year and I really like them. Beets are like slimy oatmeal, only fit for the chickens! Lima beans, well, discovered a pkg in the pantry. Guess I'm gonna have to give them a go. The kid has been asking for collard greens, the Navy ruined that boy's taste buds! May have to scare up gderr the dysfuntional for a proper recipe! I imagine I could cook those slimy greens seperate.
 
Dec. 19, 2012 6:22 am
Uh huh Mike, it did work!
 
Deb C 
Dec. 19, 2012 8:28 am
Cilantro – soapy dirt flavor? I’ll agree with that. The stuff is horrid and does not enter this kitchen. . . along with lima beans. . . and fruit cake. Ich.
 
Dec. 19, 2012 9:02 am
All is swell so far, manella!You don't want to hear my regards of lima beans. Here's a hint. The name needs an "S" in front of the "L".
 
Dec. 19, 2012 9:03 am
Nor mine, Doc!
 
Dec. 19, 2012 9:05 am
Gary, sounds like a waste of an otherwise good pig! Southern cooking (for me) does not include greens or slimas.
 
Dec. 19, 2012 9:10 am
Cat, there is no way that any cooking method could possibly make greens taste good- that includes spinach! ... Please note; mis-quoting, mis-speaking and being too busy to remember correctly are now replacing the word "lying".
 
Dec. 19, 2012 9:12 am
You started the "Cat Camp", Deb C. It's up to you to keep it active with your foods of dislikes!
 
Dec. 19, 2012 9:13 am
So, very OT, here, WTH is up with your blog? Why do I have to scroll down to now, page 3 to find it, rather than on the front page with the other popular, chatty blogs? What's up AR?
 
Dec. 19, 2012 9:16 am
...sorry, only buried on page 2 of the blogs. Mike, did you PO the AR Gods?
 
Dec. 19, 2012 9:26 am
I dunno, gramma. It's been that way for a long time. Maybe it's the number of hits and not the number of comments. With "fruitcake" in the title there may be lotsa folks passing over it. It has taken on it's own life, hasn't it? Might become one of those text monsters that crashes web sites! Then they would notice!
 
Dec. 19, 2012 9:31 am
LOL, Mike you are nearly viral now:D
 
Dec. 19, 2012 10:48 am
I sent an email to Customer Support questions why your blog doesn't make top 5 with 146 comments. Really? I actually made top 5 with a blog about...(wait for it...)Fiber One! Are you kidding?
 
Dec. 19, 2012 11:10 am
Beans,beans, the musical fruit, the more you eat,the more you t--t,do -lima beans do the same?Childish,i know,but still funny.
 
Dec. 19, 2012 12:19 pm
OH, THANK HEAVENS! Fruitcake merely annoys me but not seeing Mike's blog on the top 5 sends me way out there to PO'd land! I've been told it is hits, comments and content. The content, no matter how blechy, is about food with a recipe which I am sure those in the NON Cat Camp will appreciate. The comments are hilarious. Some might even be helpful. And trust me, I shared your blog with enough people that haven't commented that it got HIT~!
 
Dec. 19, 2012 12:21 pm
manella, I was thinking that today. Hmm, I did not know lima beans were slimy. Never made them, so gonna have to now!
 
Dec. 19, 2012 12:29 pm
Cat, i have never either,might try them myself,so i know what i'm talking about.I think this is rather fun,to bad others don't see it that way.
 
Dec. 19, 2012 1:52 pm
manella, it would appear from what I have read so far that fresh lima beans need to be cooked a certain way, canned are disgusting and dried, well, I am looking up recipes now :) See how open minded I am? Never had them so I need to try them!
 
Deb C 
Dec. 19, 2012 2:00 pm
I had lima beans years ago, that was enough for me. Horrid little things. They deserve to be lumped in with cilantro and fruitcake - IMHO.
 
Dec. 19, 2012 3:55 pm
Viral, gramma? Moi? Will that upset my innards?
 
Dec. 19, 2012 4:01 pm
Thank you for that, Magnolia Blossom! As you can see, there are about 20-22 people participating without this blog being on the front page. I have gratification in that. However, if it is the judgement of an individual, I would be curious to know what problem I have caused him/her.
 
Dec. 19, 2012 4:05 pm
I don't know what those thing do to the innards, manella. They have never got that far. There is a similar bean called the Butter Bean that I put into my last baked bean recipe. I wished I hadn't. The graininess, yet mushy, was intolerable. We picked them out.
 
Dec. 19, 2012 4:07 pm
I doubt I will ever put those things, fresh, frozen or canned, in my mouth ever again, Cat. Hope your experiments work for you, though.
 
Dec. 19, 2012 4:10 pm
Having fun,exchanging information and helping out in troubling times are the benchmarks of the AR blogs, manella! Thanks for joining in!
 
Dec. 19, 2012 4:13 pm
Deb C., Please do not construe my fruitcake with lima beans in the same sentence! Please!
 
Dec. 19, 2012 4:26 pm
You know, while I do agree with the cilantro soapy dirt thing, I do like it in very small amounts added to certain recipes. Now the lima beans, I don't ever remember having. I can recall almost every conversation that started with,"BUT this fruitcake is different" which then required me having to have a slice just so they could prove their's was better. My ploys to get rid of said fruitcake was tactful, no forceful spitting out of said doorstop ever happened. I would hate to hurt anyone's feelings. I'm still thinkging, though, that Deb C might be onto something with the lima beans.
 
Dec. 19, 2012 4:38 pm
I think she is twisting the verbal sword that has been thrust into my gut by the Cat Camp.
 
Dec. 19, 2012 5:09 pm
Mike are the butter beans also known as Italian Broad Beans?If so i can tell you a way to cook them so that i bet you would like.
 
Dec. 19, 2012 5:29 pm
You all have a good night,my pain meds are starting to kick in,till tomorrow my friends.
 
Dec. 19, 2012 6:12 pm
I wanted to tell you about your fruit cake...OMG! Best ever! Sorry, one never made the curing stage. WOW!
 
Dec. 19, 2012 6:25 pm
Thank you, Jim! I found that it was very good straight from the oven, also. That was not true with the earlier versions. You are the only person that has made the cake and that is why I asked you to post your comment here. I appreciate it! Thank you.
 
Dec. 19, 2012 6:32 pm
Always game for new ideas, manella! Thank you. my email is pita2wife@gmail.com ... Thank you! I don't know about Italian Broad Beans, manella. Butter Beans are just big Limas but if you know a good cooking method, I would be happy to try it. Of course, you would have to share with Cat, too.
 
Dec. 20, 2012 1:29 am
Hmmmm... I'm with Cat as to why this blog is not on the front page!?!? I keep looking for it!!Great blog! I really do like fruit cake!! Sorry, Cat!
 
Dec. 20, 2012 1:29 am
Mike, how about fruitcake samples at the next Mini MI!!??!! Preeetty pleeease!!
 
Deb C 
Dec. 20, 2012 2:36 am
I know what you mean Cat. Whenever I’ve received a fruitcake I try say something polite like “Christmas wouldn’t be Christmas without fruitcake.” It’s like when your friend dyes her hair an ungodly red and you really want to say “What were you thinking” but instead you say “that’s an interesting shade of red” because if you said “I love your hair” you’d be struck dead by lightening.
 
Deb C 
Dec. 20, 2012 2:41 am
Mike, I sincerely apologize for disparaging your beloved fruitcake and putting it in the same category as lima beans. Please forgive me. I don’t mean to be cruel or unkind; it just whenever I think of fruitcake, a curling stone comes to mind.
 
Dec. 20, 2012 3:06 am
Don't let The Cat Camp make you feel that you should apologise for liking fruitcake, mickdee! Samples for the MiniMI? Great idea! If I double the batch, I'll have some very well cured fruitcake for the holidays. Mmmm! Over 90 days ripening for the holidays and 30-35 days ripening for the MiniMI. Great! I'd have to start them in mid-September. Remind me!
 
Dec. 20, 2012 3:58 am
I will say, Deb C, that you have been quite polite while you bash and bash and bash my fruitcake. ... Now, it is a curling stone. Dang! ... I shall remain undisparaged in spite of it!!
 
Deb C 
Dec. 20, 2012 4:25 am
That's the spirit Mike! :)
 
Dec. 20, 2012 4:52 am
Bring your fruitcake to the next Buckeye Bash...we LOVE fruitcake and yours sounds wonderful. Mr. mwchef has sugar problems too, so yours would be super for him. I think I'll run out to WalGreens and see if they have any as you have made me crave the delicacy. As you see, I have no shame when it comes to fruitcake! Merry Christmas to you and Mrs. Mike!
 
Dec. 20, 2012 4:53 am
P.S. Watch for an announce right after New Year's about the "Bash" in June...
 
Dec. 20, 2012 4:54 am
We also love stollen - a German bread with fruit. Our kids won't touch it, which makes more for us!
 
Dec. 20, 2012 5:24 am
Oh, no you don't midwestchef!!! I asked first!!! Lol!! Like Christmas in July, it can be Fruitcake in June!!!
 
Dec. 20, 2012 5:51 am
Absolutely, Deb C! It does get difficult finding ways to say nice things about the curling er cake!
 
Dec. 20, 2012 5:53 am
mickdee and midwestchef, the MO Roundup is set for June too. Don't worry if Mike inadvertently sends a fruitcake here, I'll be MORE than happy to ship it to you!!!!
 
Dec. 20, 2012 5:53 am
Deb C, I'm suspicious that you may not mean that! I have suffered so much anguish by your verbal darts, swords and barbs! I feel sorry for me. Anybody else?
 
Dec. 20, 2012 6:02 am
Midwestchef, I may bring one to the Ohio Bash, also. However, I've already committed to Cat for the Midwest Roundup on the 21, 22,23 of June and the Maui Roundup the week that holds October 17. With six months notice we can work it in with a visit to our son and his family, hopefully.
 
Dec. 20, 2012 6:09 am
mickdee, I'll put the mixture into a muffin tin and call it "Fruit and Nut Muffins" and that will save fruitcake for the MiniMI!
 
Dec. 20, 2012 6:11 am
Who let (the) Cat in the house? Here I go again!
 
Dec. 20, 2012 6:20 am
In a muffin tin,now that's sneaky.Mike butter beans are not the same as Italian broad beans,if you ever find the Italian broad beans,you should give them a try.I sent you how i make them.
 
Dec. 20, 2012 6:24 am
Thank you, manella! Very nice, for a fruitcake disliker!
 
Dec. 20, 2012 6:26 am
I am late to the party! I would be willing to try fruit cake again, but to be honest I can't stand the candied fruit. My brother tells a story of his Christmas in Vietnam. Seems that every family thought that fruit cake would be the perfect thing to send as it keeps so long. To make matters worse, the Army also thought fruit cake was perfect and included it with the troops rations. On Christmas Eve all the fruit cakes were gathered together and in the middle of the jungle they were stacked to form a Christmas tree. So see, they do serve a purpose.
 
Dec. 20, 2012 6:27 am
Oh, I forgot. I have never met a Lima Bean I liked.
 
Dec. 20, 2012 7:15 am
Aaaaah, Cat, the fruitcake wars have begun!!! Thank you, Mike!! No matter how you make them, we will appreciate it!!
 
Dec. 20, 2012 7:21 am
Hi, Baking Nana! I think it was Cat that asked why there was candied fruit in fruitcake so, I went looking for information. Turns out, it's not for the sugar high. It's to make the fruit translucent so when the fruitcake is sliced thinly, light will sprkle through it. It seems the fruitcake artisans lost the idea of flavor in favor of pretty. I have been adding dried fruit to mine but kept the candied ruit. Next year's fruitcake will be dried fruit only. ... Lima Beans shouldn't even be in our vocabulary.
 
Dec. 20, 2012 7:22 am
Your welcome Mike,as for fruitcake,those that like it,like it alot,and those of us that don't,well you know.
 
Dec. 20, 2012 7:23 am
manella, if I didn't know two days ago, I'm well educated,now!
 
Dec. 20, 2012 8:08 am
I will not disappoint you, mickdee!
 
Deb C 
Dec. 20, 2012 8:21 am
Hmmmm. . . Just for clarification. Are you bringing a fruit cake to the Maui roundup? Grin.
 
Dec. 20, 2012 8:22 am
Not yet, Deb. Might, though, just to irritate the non-likers.
 
Deb C 
Dec. 20, 2012 8:28 am
I so hope you do. This is going to be such fun! :)
 
Dec. 20, 2012 8:41 am
Ok, I guess I have to take a stand on a few of these topics! I HATE cilantro, I like limas, but prefer butter beans. As for your fruitcake, Mike, I dunno. Haven't had any fruitcake since I was a kid. Didn't like it, but what do kids know? I'm willing to give yours a try. So I'll count on seeing you, Mrs. Mike, and your fruitcake at the Buckeye Bash in June!
 
Dec. 20, 2012 8:42 am
Oh, and Merry Christmas!
 
Dec. 20, 2012 8:48 am
Seems you just get rid of this darned Cat :)(: Sparkley fruits? To make the cake taste better. Really? What were they thinking? Now, I could see a nice sliced peach or some such fruit in sparkling water or wine tasting good but that candied mess. Ewwwy
 
Dec. 20, 2012 9:14 am
We'll see, Deb! Hope so!
 
Dec. 20, 2012 9:20 am
Merry Christmas to you and Mr. Bellepepper! Thank you for being open minded enough to give the fruitcake a try! I've already decided how I'm going to bake it, the muffin idea didn't seem right after I thought about it. Need to buy a couple pans, though.
 
Dec. 20, 2012 9:24 am
I thought the Cat was lurking somewhere waiting to pounce on anything resembling a fruitcake liker. In between comments I experimented with some dried fruit. When it was cut thin enough it was somewhat translucent. I believe if I soaked it in vodka (to conserve the flavor) it might be just as translucent as candied. I'll try it later.
 
Dec. 20, 2012 10:47 am
No offense to Stollen lovers, but Stollen is what happens when you bleach fruitcake and then dry it in a kiln for 2 weeks.
 
Dec. 20, 2012 11:04 am
The fruitcake architects probably wanted that stained glass look. Mike, I think going all dried fruit is a better idea. Maybe a little candied ginger? I keep wanting to make your fruitcake even though it won't be ready for this Christmas. Maybe I'll candy some Lima beans... I am surprised that the soldiers in Vietnam didn't use the fruitcakes as blunt weapons, or in a mortar, or some devilish plot to confuse the enemy... Strike that last bit. A man can't serve two masters, nor can they live in two camps. I believe in fruitcake! I do, I do, I do believe in fruitcake!
 
Dec. 20, 2012 11:15 am
Doc, I had the ginger in hand at the store then put it back. I have a spring cake that ginger is in, though.
 
Dec. 20, 2012 12:10 pm
So today i made 3 carrot cakes,and lo and behold,not a candied fruit in any one of them.Just plain old carrots.Vodka?really?Maybe some brandy too?
 
Dec. 20, 2012 1:09 pm
There better not be any candied fruit in a carrot cake! That is my favorite dessert whenever I don't have my fruitcake. ... I believe vodka will preserve the taste of the fruit where rum, brandy, schnapps etc would impart their flavor to the fruit. I'll soak the fruit individually and not collectively, also.
 
Dec. 20, 2012 1:22 pm
Deep sigh! Of course fruit soaked in other FINE liquors would taste good. Granted vodka would be less influential. Sliced thin enough perhaps it would lend a certain item the illusion of stained glass. Which leads me to this question, why does this cake need this illusion of stained glass? I mean stained glass is lovely to look at. Wouldn't want to eat it though.
 
Dec. 20, 2012 1:39 pm
It's an artistic thing, Cat! Sorta like a gateway to a garden. The garden ain't purty a'tall if the gate ain't right!
 
Dec. 20, 2012 1:50 pm
So the PVC tubing and wire deer fencing that I turned into a gate for my garden needs to go? Nuts!
 
Dec. 21, 2012 7:12 am
Well, you might have a point there. Your fruitcake may not have made top 5 but it most popularly posted to with 25 commenters. I bet it is all of us dislikers coming back with our recommendations for those round little disks!
 
Dec. 21, 2012 10:01 am
Hmmm.. I see a vision of a carrot cake in June...
 
Dec. 21, 2012 11:46 am
Ok this i gotta say,i saw a joke today,a piece of fruitcake,was laying on a couch,say "nobody likes me",and the doctor is thinking "what a fruitcake"I guess you had to be there.
 
Dec. 21, 2012 12:29 pm
That's really funny!
 
Dec. 21, 2012 12:33 pm
Well Doc, I don't care what your gate looks like. But then, I don't live near you. If I did, that gate would have had a mysterious, accidental, totally destructive trashing via conflagration.
 
Dec. 21, 2012 12:36 pm
Love it manella! That was funny!
 
Dec. 21, 2012 12:41 pm
Well, my fruitcake is not a fruitcake, manella!
 
Dec. 21, 2012 12:45 pm
You counted 25, Cat? I counted yesterday and couldn't get an accurate count. I was varying between 18 and 21. I like your count. I gotta admit, all of you invading dislikers from Cat Camp did have this thing rolling- a little bit!
 
Dec. 21, 2012 1:42 pm
I counted 25 also, Mike.Are you sure your fruitcake is not a fruitcake?Mind you the ones i saw at Sobeys today did not have that stained glass look.Perhaps,not enough vodka?
 
Deb C 
Dec. 21, 2012 1:44 pm
Nope, you didn't need to be there manella - it's a hoot!
 
Dec. 21, 2012 2:27 pm
manella, my fruitcake is a fruitcake, but not if you call it a fruitcake because you don't like fruitcake. Then, I'll defend my fruitcake because it is a fruitcake. ... A fruitcake that you saw in a store will not be a fruitcake, it is a cake with fruit and nuts, by my definition. And not good fruit, either!
 
Dec. 21, 2012 3:03 pm
Well better to call your fruitcake a fruitcake as opposed to someone calling YOU a fruitcake (or a fruit loop, which is probably another blog in the making about sickening sweet processed cereal).
 
Dec. 21, 2012 4:07 pm
Fruit Loops!!! Made just 11 miles from here! There. I blogged about them.
 
Dec. 21, 2012 5:14 pm
Heck, I stopped counting was looking on AR's thingy for most liked this or that. AR said you have 25 commenters. Love Magnolia Blossom comment about the fruits! I think manella might be right, not enough vodka :)(:
 
Dec. 21, 2012 5:19 pm
mike you can't win. you make doorstops and live where "they" make fruit-loops. mike you need to come south. get out of that fruity land you live in and have some fresh limas (with home-made pepper sauce), collards, pigbutt and cornbread with some vidialia onions and pecan pie! oh, be nice we'll make some real tea too...iced! sweet tea.
 
Dec. 21, 2012 5:59 pm
Cat, a little while ago, I read the comments on one of Doc's blogs and got the impression you were working the crowd to get them to this blog. I was wondering what was happening! You got me good, lady. Remember this, "paybacks". I have never been so busy trying to keep up! ... I don't worry about the popularity ratings. I write whatever is stuck in my head and sometimes folks seem to like it.
 
Dec. 21, 2012 6:05 pm
Those collards and limas will make very good compost for starting my seeds, Gary. The pepper sauce will be nice atop that pig butt and I'll bring some rich Michigan Prairie dairy fat for that cornbread. As for that pecan pie? I use them for long range rifle practice. The bullets stick in them and I can pull them out and reload. Sugar in tea is a crime that needs to be brought to the attention of congress. Nothing but JD black goes in tea. Nothing. Nothing at all!
 
Dec. 21, 2012 6:13 pm
Unless you are talking about those fancy lady teas that are made with fruit and ice cream or candy and whipped cream. Is that what you mean by sweet tea? I might bring those home to my wife and granddaughters.
 
Dec. 21, 2012 7:17 pm
lmao! good grief man...don't you realise i live in the bible belt! you could be used for target practice for even thinking of wounding a ga. pecan pie. and about the tea...yeah, c'mon down we'll throw one of those frilly little umbrellas in it for you with a liitle black jack daniels ready.
 
Dec. 21, 2012 7:42 pm
Hmm... snot and bb filled pods. What's that stuff called? Oh yeah! Okra. Eww... just eww...
 
Dec. 21, 2012 7:52 pm
yep, gotta have fresh okra in the lima beans! excellent stuff. c'mon man up!
 
Dec. 21, 2012 9:25 pm
Oh, yeah! Fat back, pinto beans, onions and okra in a dark molasses stew! Bring on the bread and butter and a couple brews!
 
Dec. 22, 2012 5:03 am
Now your picking on okra?Have you no shame?
 
Dec. 22, 2012 7:07 am
Here now! I only mentioned the blog early on cause I wanted all my fellow dislikers to be able to have their say as to why fruitcake needs to be at the back of the Christmas dessert table so don't go accusing me of nuthing! Hey gderr, I'm trying limas today! Don't have any okra, wish I did. Even got greens to go with the limas. On this chilly day I think a pot of beans will be delightful!
 
Dec. 22, 2012 8:40 am
hi cat! we'll get him to see the light yet. make some cornbread and you're set cat!
 
Dec. 22, 2012 9:34 am
My mom used to make a decent fruitcake.....but the only fruitcakes I have liked in recent years is my family and friends.....teehee:) The real fruitcakes that get passed around have been used as a Christmas Doorstop in recent years but this might be the one. Merry Christmas Mike and bride!
 
Dec. 22, 2012 9:57 am
Mike Harvey for Grand Poobah Fruitcake!
 
Dec. 22, 2012 10:25 am
Absolutely, Doc! gderr, I am indeed making cornbread. I didn't think you could have beans without it :)
 
Dec. 22, 2012 10:28 am
Ooooooo, I love it! Now my fruitcake dislikers have a graceful way of declining a hunk of doorstop. "Sorry, but the only fruitcakes I like are the ones I am related to!" Thanks so much, mauigirl!
 
Dec. 22, 2012 10:29 am
Oooo and friends are included in that!
 
Dec. 22, 2012 6:49 pm
I didn't have any idea what a poobah is so I looked it up. This seems to be the most popular definition, Doc. "...often used as a mocking term to describe self-proclaimed expert with a high title in their field."
 
Dec. 22, 2012 6:52 pm
Hi, mauigirl! We'll see. I sent samples to Candice and her hubs. Hopefully, she'll report their findings on this post!
 
Dec. 22, 2012 7:07 pm
Gary and Cat, the last time somebody attempted to make me eat greens, I actually gagged when they got near my mouth. The only time I was actually eating them was the Spinach Quiche that you had at the roundup. I did put that away quite handily- and I did know what I was eating. So, you have gotten further than anybody else could have even dreamed. Be content with what success you have already had.
 
Dec. 22, 2012 8:22 pm
I need to be more careful when I use a word. I just remember that the grand poobah is what Fred Flintstone wanted to be at his lodge! Didn't mean anything disparaging by it, Mike. Playful, yes. Disparaging, no!
 
Dec. 22, 2012 9:52 pm
You will never guess what I bought at the grocery store. A tiny 6 oz loaf of fruitcake labeled "Fruit and Nut Dessert Cake." LOL None dare call it Fruitcake. It is as though calling it by another name can defuse its power to wreak havoc throughout the land. Ha!
 
Dec. 23, 2012 3:56 am
Happy Sunday everyone.
 
Dec. 23, 2012 4:17 am
Mornin' Manella! Just felt I must report back with my lima bean success. They were not slimy, didn't have to drain them as the broth I used was excellent and their consistency wasn't bad either. Perhaps not as creamy as some beans but I didn't mind at all. Guess what Mike? We're having quiche again next year!
 
Dec. 23, 2012 6:01 am
Good morning Cat,happy to hear that.Will be going to town today,see if i can find some,i think they would go well with pork.