Does Anyone Like Fruitcake?

[Dr. Shane]

It isn't my favorite, but I like it. I know there must be others that like it too or it wouldn't be selling in the stores. Yet I have yet to meet one person that admits to liking fruit cake.

[cricket]

I know of one other that likes fruit cake. As to the reason it sells in stores? I rather think of it as somewhat of a gag gift. Sort of like the "lump of coal" for sale for kids!

[Clio]

I'll only eat a light homemade fruitcake. I asked for one for my birthday, and gave my sister the recipe I wanted her to make, and much to everyone's amazement it was fabulous.

With a cream-cheese pineapple frosting it's awesome!

Clio

[Gregory Matthews]

I prefer the homemade kind, after the kind my Mother and Father made when I was little. As a second, I will take the commercial kind.

I clearly do not want to eat the kind where one simply takes a commercial cake mix, adds a few pieces of candied fruit, and bakes it.

[Amelia]

I like my home made fruit cake. It's called seven spirits cake and its aged for a few months prior to serving. <img src="/ubbtreads/images/graemlins/thumbsup.gif" alt="" />

[Bravus]

Pretty much any fruitcake is good with me. (But then, some people can see the family resemblance.) <img src="/ubbtreads/images/graemlins/wink.gif" alt="" />

[Halfstep Denise]

If I found a Fruit Cake that was minus the nuts, I would probably like it!

Denise Farqhuar

[Norman Byers, N.D.]

Hi Shane,

I really like fruit cake. In fact if anyone gets fruit cake over the Christmas holidays and you don't want it, mail it to me. I'll eat it and then tell you how good it is so you can pass that on to the folks who gave it to you. Or if you are in a giving spirit, make a vegan fruit cake and send it to me.

Norman

[Norman Byers, N.D.]

Hi Puddles,

I have copied the recipe and will try it as soon as I have time.

Thanks so much for sharing it with us.

Norman

[Paul Beach]

Some of us really like the Texas Fruitcakes but do not like dry fruitcake. We may be weird but unfortunately fruitcake has become such a joke that many miss the sheer deliciousness of this fantastic confection.

Let them eat Krispy Kreme donuts or celery, for we will dine on Fruitcake forever!

[Dottie]

I never liked fruit cake; the fruit in the cake was what made it taste so strange. But later, when my tastes had matured somewhat, I found that the best fruitcakes are soaked in rum, then aged before eating. That sort of helped me to decide not to try again.

[Nicodema]

Fruitcake is abominably disgusting.

I'll take regular cake with fresh fruit on the SIDE, please.

[Amelia]

There is fruitcake fruit and then there is fruitcake fruit. The worst is fruit that is died red and green. And tastes just like the dye. BLECK <img src="/ubbtreads/images/graemlins/icon_smile_sick.gif" alt="" /> And then the maraschino cherries. BLECK BLECK <img src="/ubbtreads/images/graemlins/icon_smile_sick.gif" alt="" /> I've seen those things being processed and will never ever eat those. So you need to pick your fruit very carefully. One hint, always soak your raisins until they plump, then mix them into the batter. <img src="/ubbtreads/images/graemlins/thumbsup.gif" alt="" />

[Stan]

I am willing to do a taste test on any fruit cake

<img src="/ubbtreads/images/graemlins/smile.gif" alt="" />

hmmmmm fruitcake....

[Amelia]

Fruitcake makes the heart grow fonder? ROFL

[aldona]

I quit eating fruitcake when someone told me that "you are what you eat."

Unfortunately by that time, it was too late... <img src="/ubbtreads/images/graemlins/tongue1.gif" alt="" />

aldona

[Nicodema]

Quote:

---

aldona said:

I quit eating fruitcake when someone told me that "you are what you eat."

Unfortunately by that time, it was too late...

---

Well that explains it then -- I never did quit eating nuts!!!

[Taylor]

</font><blockquote><font class="small">Quote:</font><hr />

Norman said:

Hi Shane,

I really like fruit cake. In fact if anyone gets fruit cake over the Christmas holidays and you don't want it, mail it to me. I'll eat it and then tell you how good it is so you can pass that on to the folks who gave it to you. Or if you are in a giving spirit, make a vegan fruit cake and send it to me.

<img src="/ubbtreads/images/graemlins/mittelgr124.gif" alt="" />

Norman

<hr /></blockquote><font class="post">

Well Norman, I don't have fruitcake to send you and certainly not a vegan one, but I looked up "vegan fruitcake" online and found some recipes. I can't vouch for them as I haven't tried them but hey...they might be good. <img src="/ubbtreads/images/graemlins/smile.gif" alt="" />

Karen Mintzias 2 1/2 c 100% whole wheat flour

1 ts Mixed spice

1/4 lb Vegan margarine; PLUS:

4 tb Vegan margarine

1 c Real Barbados sugar

1 1/2 c Mixed dried fruit

1/4 c Mixed candied peel

1/4 c Glac‚ cherries

-rinsed and halved 1 Orange; rind grated

2 tb Ground almonds

1/4 c Blanched almonds; chopped

1/2 c Soy milk or water

2 tb Vinegar

3/4 ts Baking soda

Extra vegan margarine -for greasing Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds. Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures. Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan. Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely.

Vegan Fruit Cake

Yield: 1 Cake VG, VN, DF, SoF, EF

1 lb Candied pineapple

1/2 lb Citron

1/4 lb Candied citron

1/4 lb Candied orange & lemon peel

1/4 lb Candied cherries

1 1/2 lb Raisins

1/2 lb Currants

1/2 c Grapefruit juice

1/4 lb Whole mixed nuts-- without

-- peanuts 2 c Flour

1 ts Salt

1/2 ts Baking soda

1 ts Cinnamon

3/4 c Shortening

1 c White sugar

1 c Brown sugar

5 tb Cornstarch

1 ts Almond extract

6 tb Grapefruit juice

Combine pineapple, citrons, peels, cherries, raisins and currants in a large bowl. Add 1/2 c grapefruit juice, mix very well. Cover and let stand overnight.

The next day, add the nuts and 1/2 c of the flour to the fruit mixture and mix well. Combine the rest of the flour with the baking soda, salt and cinnamon in a separate bowl, and mix well. In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch. Add the beaten shortening and sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract and the rest of the grapefruit juice, stirring well until the mixture is well combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with brown paper and grease the paper. Transfer the cake mixture to the cake tin. Press down gently. Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper.

After it is cooked, remove from the oven and place on a wire rack to cool for 30 minutes. Gently remove cake from the tin and peel away the paper. Let cool on wire racks until completely cooled. Wrap in waxed paper and keep in a cool place. If icing the cake, layer with marzipan and then decorate as desired.

from Linda's Kitchen

by Linda McCartney

This rich, dark, moist cake contains no sugar, just a little corn syrup, relying instead on the natural sweetness of the dried fruits and fruit juice. Wrapped tightly and store in an airtight tin, the cake will keep very well.

Makes a 9 1/2 - X 6-inch cake

Eggless Fruit Cake

Ingredients:

3/4 lb plain flour

A good pinch of salt

1/4 level tsp. ground cinnamon

1/4 level tsp. ground nutmeg

1/2 level tsp. mixed spice

1 1/2 oz. margarine

8 oz. soft brown sugar

8 oz. cleaned sultanas

6 oz. cleaned currants

5 oz. stoneless raisins

1 oz. finely chopped candied peel

2 oz. glacé cherries

Finely grated rind of 1 lemon

1/2 pt. water

3/4 level tsp. bicarbonate of soda

Note: I usually just use 1 lb 4 oz. of mixed fruit (plus 2 oz. glacé cherries -- you can never have too many glacé cherries!) instead of measuring out the separate dried fruits!

Method:

Grease tin and line with greaseproof paper to come an inch above sides of tine. Brush paper with melted fat.

Sift together flour, salt, cinnamon, nutmeg and mixed spice. Rub in margarine, then mix in brown sugar. Mix all fruit and grated lemon rind together, and stir into the mixture. Make a hollow in the centre of the mixture, pour in the water, and stir in lightly. Warm 2 tbsp. of water slightly and pour over the bicarbonate of soda, then stir it thoroughly into the mixture (without actually beating).

Turn mixture into prepared tin. Bake cake in moderate oven, about 350°F (180°C) for an hour, then reduce heat to 325°F (160°C) for a further hour or until the cake is cooked.

--------------------------------------------------------------------------------

2 cups golden raisins

1 1/2 cups currants

2 1/3 cups candied cherries, halved

1 cup raisins, chopped

2 tbsp chopped candied ginger (optional)

1/4 cup light corn syrup

7 tbsp margarine

2 cups unsweetened fruit juice

1 cup soy milk

2 cups whole-wheat flour

2 cups whole-wheat self-rising flour

2 tsp apple pie spice

Combine the fruits, corn syrup, margarine, and fruit juice in a large saucepan. Stir over low heat until the margarine has melted, then cover the pan and simmer for 5 minutes. Pour the fruit mixture into a large bowl and let cool to room temperature.

Add the soy milk and stir to mix. Sift the flours and spice into the bowl (tip in the bran left in the sifter) and mix thoroughly.

Pour the cake batter into a greased and lined 9 1/2-x 6-inch rectangular cake pan and bake in a preheated 325F degree oven until a skewer inserted into the center comes out clean, about 3 hours. Let cool, in the pan, on a wire rack.

[Taylor]

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Bravus said:

Pretty much any fruitcake is good with me. (But then, some people can see the family resemblance.) <img src="/ubbtreads/images/graemlins/wink.gif" alt="" />

<hr /></blockquote><font class="post">

ROFL! (Hey how are you enjoying your vacation in Australia?)

[Taylor]

</font><blockquote><font class="small">Quote:</font><hr />

aldona said:

I quit eating fruitcake when someone told me that "you are what you eat."

Unfortunately by that time, it was too late... <img src="/ubbtreads/images/graemlins/tongue1.gif" alt="" />

aldona

<hr /></blockquote><font class="post">

Love it Aldona! Reminds me of what my mother told me as a young teen .....she handed me a large California date with an almond stuffed into it as she said "this is the only kind of a date with a nut I am going to let you have" lol

[Norman Byers, N.D.]

Hi taylor,

Thanks for the recipes, I've printed them out and hopefully I can get one made before Christmas.

Norman

[Neil D]

Quote:

---

Amelia said:

I like my home made fruit cake. It's called seven spirits cake and its aged for a few months prior to serving.

---

Hmmmmmmm......I hope that there are not seven spirits that are put into the cake...truely, it could make you fruity indeed!

[Naomi]

</font><blockquote><font class="small">Quote:</font><hr />

Memorial Foundation said:

Some of us really like the Texas Fruitcakes but do not like dry fruitcake. We may be weird but unfortunately fruitcake has become such a joke that many miss the sheer deliciousness of this fantastic confection.

Let them eat Krispy Kreme donuts or celery, for we will dine on Fruitcake forever!

<hr /></blockquote><font class="post">

<img src="/ubbtreads/images/graemlins/icon_salut.gif" alt="" /> <img src="/ubbtreads/images/graemlins/thumbsup.gif" alt="" /> <img src="/ubbtreads/images/graemlins/23_30_104.gif" alt="" />

straight from Corriscanna ... put orders in a few months ago.

Here's to Fruitcake forever! <img src="/ubbtreads/images/graemlins/apple.gif" alt="" />

[Amelia]

</font><blockquote><font class="small">Quote:</font><hr />

I hope that there are not seven spirits that are put into the cake

<hr /></blockquote><font class="post">

Oh but there are <img src="/ubbtreads/images/graemlins/23_30_104.gif" alt="" />

[Neil D]

I am begining to think I need to sample this fruty fruitcake just to find out if there is anything wrong with it....