OT Great fruitcake!

Yeah, yeah, I know the smarty pants out there will say there's no such
thing. Good. Keep thinking that -- there will be more left for me.

This year I decided to try Alton Brown's fruitcake recipe. (
http://www.foodnetwork.com/food/reci...6_8157,00.html
) I made a couple of very minor changes (made it wheatfree and eggless,
macerated the fruit in brandy instead of rum), and it turned out FABULOUS!
More cake-like (and less bread-like) than previous fruitcakes, but simply
superb flavor.

DH is busy scarfing it down. You'd think I'd been starving the poor boy, and
he's not usually a big cake or fruit eater. His only suggestion was to add
more nuts next time, and he's hinting that next time needs to be very, very
soon.

--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps
http://www.kayneyquilting.com ,
remove the obvious to reply

In article ,
"Kathy Applebaum" wrote:

Yeah, yeah, I know the smarty pants out there will say there's no such
thing. Good. Keep thinking that -- there will be more left for me.

This year I decided to try Alton Brown's fruitcake recipe. (
http://www.foodnetwork.com/food/reci...6_8157,00.html
) I made a couple of very minor changes (made it wheatfree and eggless,
macerated the fruit in brandy instead of rum), and it turned out FABULOUS!
More cake-like (and less bread-like) than previous fruitcakes, but simply
superb flavor.

DH is busy scarfing it down. You'd think I'd been starving the poor boy, and
he's not usually a big cake or fruit eater. His only suggestion was to add
more nuts next time, and he's hinting that next time needs to be very, very
soon.


I'm pretty picky about my fruitcake and have been making the same recipe
for years. I may have to give this one a try, though -- sounds good!
--
Sandy in Henderson, near Las Vegas
my ISP is earthlink.net -- put sfoster1(at) in front
http://home.earthlink.net/~sfoster1

AKA Dame Sandy, Minister of Education

Sandy, what recipe do you use? I'd love to have one that somebody who's
"pretty picky about [her] fruitcake and [has] been making the same
recipe for years]...

--Heidi

Plattsburgh (UPstate) NY

http://community.webshots.com/user/rabbit2b

===



Sandy Foster wrote:


I'm pretty picky about my fruitcake and have been making the same recipe
for years. I may have to give this one a try, though -- sounds good!

In article , hfw
wrote:

Sandy, what recipe do you use? I'd love to have one that somebody who's
"pretty picky about [her] fruitcake and [has] been making the same
recipe for years]...

--Heidi

Plattsburgh (UPstate) NY

http://community.webshots.com/user/rabbit2b


Heidi, a few years ago, Marybeth Goodman (where has she gone???) started
talking about fruitcake on this newsgroup, and she set up a web site
with recipes from several people, mine included. It's at
http://mbgoodman.tripod.com/sandyfrecipe.html. I hope you like it!

--
Sandy in Henderson, near Las Vegas
my ISP is earthlink.net -- put sfoster1(at) in front
http://home.earthlink.net/~sfoster1

AKA Dame Sandy, Minister of Education

Thank you!!! I made a truly wonderful fruitcake many years ago and have
absolutely no idea where the recipe was from.

--Heidi

Plattsburgh (UPstate) NY

http://community.webshots.com/user/rabbit2b

===



Sandy Foster wrote:
In article , hfw
wrote:


Sandy, what recipe do you use? I'd love to have one that somebody who's
"pretty picky about [her] fruitcake and [has] been making the same
recipe for years]...

--Heidi

Plattsburgh (UPstate) NY

http://community.webshots.com/user/rabbit2b



Heidi, a few years ago, Marybeth Goodman (where has she gone???) started
talking about fruitcake on this newsgroup, and she set up a web site
with recipes from several people, mine included. It's at
http://mbgoodman.tripod.com/sandyfrecipe.html. I hope you like it!

Howdy!

http://www.collinstreet.com/

Ragmop/Sandy (hey, she said "Great fruitcake!" and this is


"Kathy Applebaum" wrote in message
. net...
Yeah, yeah, I know the smarty pants out there will say there's no such
thing. Good. Keep thinking that -- there will be more left for me.

This year I decided to try Alton Brown's fruitcake recipe. (
http://www.foodnetwork.com/food/reci...6_8157,00.html )
I made a couple of very minor changes (made it wheatfree and eggless,
macerated the fruit in brandy instead of rum), and it turned out FABULOUS!
More cake-like (and less bread-like) than previous fruitcakes, but simply
superb flavor.

DH is busy scarfing it down. You'd think I'd been starving the poor boy,
and he's not usually a big cake or fruit eater. His only suggestion was to
add more nuts next time, and he's hinting that next time needs to be very,
very soon.

--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps
http://www.kayneyquilting.com ,
remove the obvious to reply

Kathy Applebaum wrote:
Yeah, yeah, I know the smarty pants out there will say there's no such
thing. Good. Keep thinking that -- there will be more left for me.

This year I decided to try Alton Brown's fruitcake recipe. (
http://www.foodnetwork.com/food/reci...6_8157,00.html
) I made a couple of very minor changes (made it wheatfree and eggless,
macerated the fruit in brandy instead of rum), and it turned out FABULOUS!
More cake-like (and less bread-like) than previous fruitcakes, but simply
superb flavor.

I adore Alton Brown. I think my own fruitcake is pretty good. I use an
old raised-by-beaten-eggwhite-only dark batter, real butter, and add
every kind of dried fruit and nut I can find (cranberry, cherry, peach,
apricot, plum, apple, dark and golden raisins, pears, blueberries,
almonds, pecans, etc.) I soak some of the goodies in run and some in
whisky. I use lots of spices (cinnamon, nutmeg, coriander, clove,
ginger, orange peel, etc.) and some almond flavor. NO candied fruit!!!
Takes all day, makes a huge mess, but each bite is different and yummy.

Monique in TX.

Zetta's Dark Fruitcake

3 C Applesauce
2 C Sugar
1 C Crisco Shortening melted

Mix well and add:
1 t Salt
4 1/2 C Flour
4 t Baking Soda
2 1/2 t Cinnamon
1 t Nutmeg
1/2 t Cloves
1 t vanilla or 1 T Rum flavoring (optional)

Mix well and add:
1 pound chopped dates (I toss pieces in flour so they don't clump together
and settle to bottom during baking)
1 pound Raisens
1 pound candied fruit of choice
2 C coarsely chopped nuts of choice. I've used English Walnuts, Almonds and
Pecans.

Pour into 2 Bundt/ring pans and bake at 250-275 degree Farenheit for 3
hours. If cooked in mini muffin pans - loaf pans or other smaller sizes
adjust cooking time. Spritz with Rum or Brandy and wrap in heavy tinfoil.
Store for at least 2 weeks - occasionally spritzing with rum/brandy so cake
doesn't dry out. Best served after this "curing" time because the longer it
sits the better it gets. This cake is loved by everyone - even those who
say they hate fruitcake.


--
http://community.webshots.com/user/snigdibbly
SNIGDIBBLY
~e~
"
/ \
http://members.ebay.com/aboutme/snigdibbly.
http://www.ebaystores.com/snigdibbly...ox&refid=store
"Kathy Applebaum" wrote in message
. net...
Yeah, yeah, I know the smarty pants out there will say there's no such
thing. Good. Keep thinking that -- there will be more left for me.

This year I decided to try Alton Brown's fruitcake recipe. (
http://www.foodnetwork.com/food/reci...6_8157,00.html )
I made a couple of very minor changes (made it wheatfree and eggless,
macerated the fruit in brandy instead of rum), and it turned out FABULOUS!
More cake-like (and less bread-like) than previous fruitcakes, but simply
superb flavor.

DH is busy scarfing it down. You'd think I'd been starving the poor boy,
and he's not usually a big cake or fruit eater. His only suggestion was to
add more nuts next time, and he's hinting that next time needs to be very,
very soon.

--
Kathy A. (Woodland, CA)
Queen of Fabric Tramps
http://www.kayneyquilting.com ,
remove the obvious to reply