Better Than Grandma’s Fruitcake
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- เผยแพร่เมื่อ 14 ธ.ค. 2022
- Better Than Grandma’s Fruitcake
1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces
Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.
Spray well a Bundt pan or 10” tube pan.
Cream butter and sugar; add eggs and applesauce.
Add sifted flour, baking powder, baking soda, salt, and spices.
Add both extracts.
Fold in fruit and nuts.
Bake approximately two hours and fifteen minutes until toothpick comes out clean.
Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.
NOTE: Cake slices beautifully after it’s refrigerated.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#desserts #dessert #fruitcake #traditional #holidayseason #holidaydessert
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Hi,
Your recipe looks delicious, but here are some hints for better cake...
1) Soak your raisins, dates, and dried pineapple in very warm water or apple juice about 1 hour before adding to batter. Make sure you drain the liquid off completely and the paper towel dry the outside of your fruit to remove excess liquid. This soaked fruit will keep keep the cake moist, dried fruit will draw moisture from your batter causing a dryer cake. Fruit cakes should be moist and dense.
2) In a separate bowl pre mix all your fruit and nuts together so that they are well mixed instead of dumping them on top of each other. That mix will give you a more even mix in your batter.
3) Take your time stirring in your nut/fruit mix and be sure to have your batter evenly mixed between all your fruit and nuts. You want each slice to look the same with volume and spacing of fruits, nuts, and cake.
4) Wipe and excess batter off the pan tube and above the batter line. This will burn on your pan and/or cause your cake to rise into the crusted part and possibly stick.
5) Let your cake cool at least 30 minutes before releasing from pan to a rack so it can cool completely. This is extremely important.
6) Wrap entire cake in several layers of plastic wrap and then totally in heavy duty foil. If you have a fruitcake tin place in that also. You can find them usually at flea markets or bargain church shops or good will. You would need to bake in tube pan to fit in can.
6) Last and most important, you have wonderful moisture in this cake and it will evenly distribute if place in a dark cool place for at least a week. Do not open or peek!!
We always made ours the week after Thanksgiving, wrapped in cheesecloth that was soaked in bourbon and wrung out, then wrapped quarters of apples in wax paper and pushed in middle opening of cake before wrapping. Our cake sat till Christmas Eve before slicing. It was so dense and so very good!! I made these cakes with my Dad and now with my family for a total of 60-65 years. Enjoy....Try a couple of my tips!
Cookee
Hello! I have read pointers like this before, but your tips are more comprehensive. Thank you!
@cookeecrumb...Thank you, for the great fruitcake tips.
Great tips!
Candice, can you tell me if your fruit cake was light in color? My boss of many years made one with dried fruits and then soaked it in bourbon just you said you do. Lost her recipe and she has bee gone for many years. Thank You Elizabeth.
@cookiecrumb I was thinking the same thing with the pre-mixing of dried fruit and nuts. Thanks for all the tips. This recipe seems pretty moist already. Also the baking in a steamy oven is a great idea. I'll try it his way first and then try your methods too. Both seem great. Should all the fruits be candied. I thought fresh dates would be tasty. What's your advice?
I happened upon your video watched it. I am 74 yrs old and it brought back found memories. I remember helping my Aunt Emma make fruit cakes. We would spend a weekend in late October early November and make fruit cakes. There was a five and dime store that sold all the candied fruits by the pound. My uncle would take us to the store and we would get what we needed I couldn't wait to get started...She stored her cakes in metal cookie cans and each week she would pour a mixture of brandy and rum over each cake to give them flavor and keep them moist. On that weekend she made about 5 or 6 and would give them as Xmas gifts. This was a tradition that she carried on for years and years. Everybody wanted Emmas' fruit cake..
One year early in my adult life, I surprised my Aunt with a fruit cake... She was so surprised and delighted that I would try ...and said it was just like hers.
Your video brought tears just remembering those fond memories, I am so glad I watched it. You are right there is no fruit cake in any store in the commercial world that is as good as that home made one.
Beautiful story!
I'm not one for leaving comments but I had to come back here and RAVE about this recipe. I happen to love fruitcake and must state this is the absolute best cake I have ever had. I can't overstate this compliment. Thank you so much for sharing. 100 stars!
I made this fruitcake for my Ambulance station (I’m a Paramedic), and it was amazing. The entire cake was eaten and it was the happiest group of Medics in the country. Amazing recipe! Thank you for sharing.
I love any fruitcake, give me a cup of coffee and a slice of fruitcake, and you’ve made my day. Looking forward to trying this one. I hope they don’t mind you sharing this with us. Thank you Vicky!
I am the rare person who loves fruitcake. I have been looking for a great recipe for a long time. Thank You 😊
This one beats any I've ever had. We sure hope you enjoy it like we do. And thank you so much for watching our channel.
Recipe sounds great. Your kind words about the folks in Florida you have become friends with - is just sweet.
Our friends, the Duncans, who shared this recipe with us are the sweetest people you will ever meet. We love spending time with them!
Thank you for watching our channel. We really appreciate it.
If you take1/2 to 1 cup of the flour called for in the original recipe and use it to coat your nuts and fruit, the nuts and fruit will stay more evenly distributed throughout the batter. Stir them altogether in a bowl, or shake them up in a paper or plastic bag. Make sure the fruits and nuts are in separate pieces, not clumped together. Add what flour is not "stuck" to the fruit to the batter. Place your floured nuts and fruits into batter as directed.
NOTE: groceries and big box stores usually have candied fruits (pineapple, cherries, and citron) in the area where baking supplies are kept beginning a few weeks before Thanksgiving for holiday baking. Be watchful, because they go fast!
One way to keep fruit from sticking together is to put some flour on them from the flour in the recipe and mix it together and they won’t sink while cooking or clump together.
I'll do that for some things, but not candied fruit. It can make a nasty gloppy layer that makes the fruit flavor tasteless. Sugar will work though since that is why their sticky in the first place (that's also what Sunsweet coats their diced dates with & what coats candied ginger).
Trrrrr
@@Hollandsemum2
That's a great tip. Thanks.
My mom always floured the fruit and nuts so they didn’t sink to the bottom
Who’s waiting: I’m going to try this recipe this week ! I prefer fruit cake thinly sliced and served as toast with freshly brewed coffee! Thank you for sharing!
My 92 year old father loves fruitcake. He is living with me now. I am making this cake today for him, raisins are soaking!
Thank you all for sharing further instructions for soaking and storing fruitcake. Reading all these comments have been so helpful!
How did ur cake turn out ?
You are making me SO hungry ‼️‼️‼️My Mother and I use to make fruit cakes every year for Christmas ‼️‼️‼️we would cut up and laugh and have the best time ‼️‼️I sure miss her‼️ she’s in Heaven now but I know she would be pleased to know I still carry on the tradition with our daughter. God bless you both and have a wonderful Christmas Holiday ‼️‼️‼️‼️
I am one of the few people that really really love fruitcake. I can eat it all year long. I will save this recipe and hopefully make it for this holiday season. As a former Canadian, we celebrate Canadian Thanksgiving in October and that gives us more time to enjoy that holiday before we enter into Christmas. Also, when I was growing up in Canada, we always tried to eat 12 different fruit cakes from family and friends, to ensure 12 months of good health. I'm not sure how well that worked, but I sure enjoyed the eating of the fruit cake part. Thanks to your friends for sharing the recipe, and thanks to y'all for demonstrating the making of it. Y'all have a Blessed day.
I love fruit cake too, but made without the citric fruit.
Me too 🙋🏻♀️
Have you ever had White Fruit cake? After baking in small tin loaf pans, they are wrapped in muslin cloth, paint rum or whiskey mixed with a bit of sugar. Keep in ziplock badg in fridge. You marinate the loaves once a day for two weeks. Amazing change!
@@alexrodgers9247 I have had white fruit cake. My grandma used make both light and dark fruitcakes for the holidays. I like both.
@@margaretbedwell3211 Sure makes me miss a lot of the old style cooking. So many don’t even know HOW to cook any more.
my grandma from Nova Scotia, made the most gorgeous fruitcake and sent it to her son, my dad, each Christmas. We all eagerly awaited it each year. I have the recipe still!
Would you ever consider sharing that wonderful recipe with me on here? I know it's a big ask, but I absolutely love fruitcake myself. Also I want to make as gifts this year for Christmas.
Please share your recipe 🥰
Pls share your recipie.
I LOVE FRUITCAKE TOO! Please share your recipe. I would appreciate it so much!
@@getme2morenow565would love to have the recipe.
This is close to a recipe I found years ago in a Better Homes & Gardens cookbook from the late eighties...lol ~ It was called White Fruitcake. I used golden raisins instead of the dark, Cointreau for the orange flavoring, some orange zest in the cake & glaze and sour cream instead of apple sauce. No citron of any kind, which is bitter anyway. It was a hit at the office holiday potluck!!
Wow I have Cointreau vs orange extract so you saying I can just use that in place?
I made the fruitcake today for my husband. I have never liked fruitcake, but I must tell you that you are absolutely correct. It was delicious. I had to try it right away after it cooled.
New subscriber here. I love how the ingredients are shown in the start of the recipe. The instructions are easily understood. The delivery is friendly and well paced. I fully intend to use this recipe this Christmas season. 🙂👍👍
Thank you for the kind and encouraging words. We really appreciate it.
1111
@comesitatmytable9044 Pat, an excellent tutorial. Make your own cake release, 1/2 cup all purpose flour, 1/2 cup of Crisco oil, and a 1/2 cup of Crisco shortening, mix well.
Beautiful fruitcake!
My mother was German , she added dark rum to fruit fillings, If you want to get rid of the alcohol in the rum ( Not I ) you heat the rum first ,she also soaks the filling for the chrismas stollen in booze. When the postman had to climb 5 flights of stairs to deliver something important, he would get a nice glass of schnaps , they never refused ! Everybody loved my mother !
My Mom made fruit cakes every year for Christmas. Most were loaf style she gave as gifts to relatives who liked fruit cake, but she always made one big bundt style for just the 2 of us. We were the only ones in our family of 6 that liked it. She'd make it just after Thanksgiving, and the day after Christmas we'd start eating it for a late afternoon treat a couple of times a week. We usually finished it off just before my birthday at the end of January. She's gone now, so it's been quite some time since I've enjoyed fruitcake. I'll have to try this one. I imagine I could get a few smaller ones from this recipe.
Oh my goodness! That spoon drop was hilarious! Never saw that happen before. Thanks for the good chuckle.
When you share a recipe it doesn’t get lost! I gladly share mine with family and friends. It’s an honor to be asked. I’d like to try this. Thank you and your friends for sharing. God bless y’all ❤
I agree! When one has a recipe so tasty that people ask for it I gladly share. My ex's grandma had been a cook in an aristocratic home in England (WW2 era) and was a fabulous cook. Sadly, she took all her recipes to the grave with her. What a shame. She could have been immortal through her treasured recipes passed down to future generations.
Thanks Vicky 🤗 for this. Letting them share this is so kind 🙏🏼
I also love dark fruitcake! My Mom got a good recipe out of the Washington Post in the early 1970s, and we made so many cakes by that recipe! We would gift them to family whom we knew also was fond of fruitcake - the batches were so big she had to mix it in the canning kettle! In those days we lined the pans with brown paper from grocery bags, greased with Crisco. I like leaving the cherries whole, because they make a pretty red window in a thin slice. This looks like a great recipe!
As I recall, this is very similar to our family recipe but my mom also used the green cherries too. For whatever reason, I found the flavor of green cherries, although pretty, different and never included them. I'm a big advocate on soaking the fruit, as you never know how long those packages have been on the shelf and moisture is a key element . Yes , alcohol is my preference. Thanks for the memories, I think I will introduce my great grandchildren to this. There is no better gift than the one you spend your time and effort on than one that is homemade, whether it be food or craft!
I don’t use candied fruit, but instead use dried fruit - raisins, pineapple, cherries, cranberries, apples, whatever dried fruit I can find. Everyone loves it. I make it right after Thanksgiving and baste with rum, brandy or whiskey every couple of days until time to distribute at Christmas. I also wrap them in plastic wrap and aluminum foil so they don’t dry out. One tip on incorporating the fruit and nuts. I put all of those in a ziplock bag with a couple tablespoons of the measured flour. Shake the bag so that the flour covers all the fruit and nuts. Nothing sticks together and makes them much easier to fold into the batter. The flour gets absorbed back into the batter so there is no raw flour taste.
I also bake mine in different sizes of disposable loaf pans and give as gifts to family and friends.
I’m going to try this recipe as I’m always looking for a new batter recipe for my fruit cake.
We think this one is a great recipe. Hope you enjoy it, too. Merry Christmas in July!
@nancyhowell7735 I think that's a great idea! I noted that our local Aldi's carries dried fruit and also nuts, all fairly reasonably in cost.
Glad this channel with thus fruit cake popped up. Going to start collecting needed ingredients this month. Hate being in stores after U.S. Thanksgiving day.
I know Id like your recipe.
@nancyhowell7735 I 100% agree on the dried fruit! Much chewier. I love dried apricot’s also. And basting with liqueur sounds wonderful. I bet you are well know for these cakes!
@@gaillouviere8471
Any fruitcake recipe will work. I researched various recipes and all were similar. I used one from King Arthur flour and substituted dried fruit for the candied. This year, I plan on trying the recipe shown in this video, but use a variety of dried fruits. I mixed walnuts and pecans, but you can use whatever nuts you like. Same for the alcohol, rum, whiskey, cognac. I ran out of plain rum and switched to spiced rum one year. I use all 3 liquors, but only one at each basting, rotating the days.
I start in early December so that I have enough time to baste the cakes every other day with alcohol. I bake them in various sized disposable pans based on who I’m giving them to. I leave them in the pans, baste the tops making sure to baste extra along the sides and ends. Wrap in plastic wrap and foil. I have also removed from pans to baste and then wrap in plastic wrap and foil. I prefer removing from pans, but this method makes stacking and storage more problematic. Depends on your situation, (kitchen size, storage area, pets, kids, or husbands who like to raid the Christmas goodies,) as to what you choose to do.
Good luck. I hope you enjoy the dried fruit fruitcakes as much as we do. My family gobbled them up!
My grandmothers fruit cake use candied chopped fruit from the grocery store, citron, candied green and red cherries, golden raisins, brown raisins and molasses. Spices are about the same. After baked and cooled the cake was wrapped airtight and put away for 2-3 months for the spices to develop. Usually no nuts. Mom used apricot brandy if the cake dried out. I loved the fruit cake! Her recipe was called Treasure Island Fruit cake but Mom always added whatever fruit she wanted. Hint for the future the candied fruit goes on sale after Christmas for 75% off! It freezes well!
That is if any are left. I found this recipe an wanted to make it for Christmas or new years after Thanksgiving I couldn't find any fruitcak candied fruit. I'm making this today my h7sband and I are the only ones who love fruitcake
Thank you for always giving such delightful tutorials. This is like a wonderful social event.
This sounds like the cake my late Mom used to make. She always made 2 before Thanksgiving. Put one in the closet and we had one for Christmas. It never molded or anything. It was even more moist than the one at Thanksgiving.
I miss her so much and her traditions.
What did she store it in? thanks:)
BOP
😊
Can’t wait to try this!
I just got done making this fruitcake. It’s delicious. I had to make a couple modifications. My store didn’t have candied cherries or pineapple. I used dried cranberries and dried apricots. It’s very moist and tastes great.
Great pinch hitting on the fruit. Will remember this b/c I don't think I will find the dried pineapple. Thx. 😊
😅🎉
Can u just use the candid combo fruit ?
Sure could. @@fauxgirl2197
Hello Tom and Melissa, I wanted to let you know I made this fruitcake yesterday. I cut a piece this morning to have with my coffee, and it is delicious!!! I measured and prepared my pecans and walnuts the day before and it went very smoothly. I didn't have raisins but used dried cranberries. It will be my fruitcake recipe from now on. Costco sells good ones, but this is much better.
Looks amazing. Your channel and this episode popped up in my feed. First time watching.
One tip- throw away the imitation vanilla. Pure vanilla is a game changer. I make my own with vanilla beans. The flavor difference is unimaginable.
PS You can also soak your fruit for a couple hours or overnight in liquor for extra richness- rum-whiskey etc.
I agree, pure vanilla makes a big difference!
32:27 I think a lot of people don't eat fruit cake because of it containing alcohol. They do not understand that the alcohol cooks out but leaves the wonderful taste in the cake. I've never tried baking one because I thought you HAD to cure them with the alcohol. But I guess you don't after all. The apricot brandy does sound good though.
Oh my I also. LOVE FRUITCAKE. I can smell it from here Definitely going to try to make this one. Thank you for sharing. I can hardly wait. Love to you both❤️💛💜🩷🩶🖤💚💙🧡🩶💜
I looove fruit cake. Thanks for the recipe, I will give it a try.
My Mother and I used to love fruitcake. It was a special treat and because it was so rich we only ate it at Christmas or if we es decided we really needed a real treat. She kept one in her dresser, just in case, you know. Such fond memories treasured especially since she's been gone for a while.
I found a Christmas cook book that had some of the older & old recipes from Europe. The fruitcake recipe in it looked more like your recipe except the cake part was white, somewhat dense but not like today's nor as sweet taste. It was really good.
This year, for the first time since Mom's been gone I'm going to make a fruitcake & consider some of cookeecrumb's ideas.
Thank you so much for reminding me of those memories. I'll be thanking you again when I take the first bite!
Hi Tom and Melissa, I used some leftover dried cranberries along with the rest of the ingredients. The whole house smells wonderful, and it turned out great. Can't wait to dig into it later on tonight.
Very nice thanks for sharing i'm going to try it soon
I too love fruit cake and can eat it all year long. This recipe I have made for years. It was published in the Tampa Tribune in the 1980’s and was called Mrs. Harvey’s Fruitcake .
Very interesting. We have no idea where it originally came from since it was handed down to us through a friend and her stepmother. We just know that we love it! Thanks so much for watching our channel. We love to have you at our table.
❤
If you want to cool a bundt cake quickly, fill your sink halfway with ice and water and allow the cake to set in the water for about 15 mins. It will force the cake to pull from the sides and lock in the moisture. I think an orange glaze would also be a delicious touch. I make a similar carrot cake and find that cooling it completely with a cream cheese icing overnight in the frig definitely makes a difference in the way all of the flavors meld together. Thank you for this new recipe! I can't wait to try it out. =)
Great tips. We think you'll really enjoy this fruitcake. It's absolutely delicious.
Great Job! I Would have Added, some Wine, in The Mixing Process, and and Top IT with Rum, after Baking It!
In South America, we Soak, our Fruits, in Wine, and we Bake Many Cakes To Share with Families, and Friends, at Christmas Time!
I can Still Smell The Scent of our South American Christmas, in our Home!
Waaow! Thanks for Sharing! ❤😊🎉🎉🎉
Thank you for bringing so much joy into our lives. You are such a lovely man
I made this fruitcake x4 before December 31, 2023 and gifted to family.
We all love this fruitcake, especially me!
I think this is better than the $60 Collin Street Bakery Original Deluxe Fruitcake.
Thank you for sharing this recipe.
I am 63 and have never had fruitcake let alone a homemade fruitcake. I can’t tell you how excited I am to try this recipe! It’s these recipes of old that warm my heart and soothe my soul. Thank you!
This looks amazing. I’ve been trying to find a good fruitcake recipe and I think I’m going to try this one. I don’t have mace but they say that it belongs to the nutmeg family. They also say you can put in extra cinnamon. I love seeing that you have Watkins orange extract. I love Watkins. That is what I have. I will let you know how mine turns out. I’m sure it will be delicious.
Thanks so much for this video. Thanks to your friend for sharing.
Hey, I really did go out and buy all these ingredients and I made this fruitcake. It was absolutely, positively delicious! Every bite has fruit and nuts. The orange underlying flavor just ramps up the deliciousness! I’m making this recipe every Christmas!! 🎄
This is do close to my Mom's. She also added some light raisins, some green candied sweet cherries, some sweet candied pineapple, of course all were cut like your red cherries. She also got a fresh coconut, "milked" (knocked out the 3 holes and removed the juice from the coconut) and used some of the juice in the cake and peeled the coconut to grate up the fresh coconut meat and added some to the cake. Just looked a little more festive with the different colors. This cake looks absolutely beautiful and delicious. So glad she gave you permission to share. This is going in my recipe book as a keeper!
You made me hungry for fruit cake. I will try this recipe. Blessings 🙏🙏❤️
You are so welcome. Thanks so much for watching our channel. We hope you can try this fruitcake soon. It's pretty awesome!
My husband’s grandmother made a fruitcake from a family recipe that was excellent! First time I had it was in the mid 70s. She gave me the recipe and I shared it with my mother. We made it for years until my mother died. It was so moist and very tasty. I remember it had rum in it and some other alcohol.
Looks so good. Gonna try this recipe..Thank you from TEXAS..
I’m in Australia, make my own Christmas cake every year, a couple of years ago I bought one which cost $65 thinking it must be special, it was full of nuts,nice but not great. I decided to make yours three days ago, it’s the best I’ve EVER tasted. Couldn’t find orange extract, so used orange zest, oh my! It’s wonderful, thank you for sharing & please thank your friend who gave it to you.God Bless & have a great Christmas.
I'm Australian of English descent (all grandparents were from England) and I've made and eaten a plethora of fruitcakes in my 69 years. I would always, always soak the fruit in brandy, rum or whiskey for about a week before making the cake (unless I'm being a bit lazy and making a boiled fruit cake - the fruit, dark brown sugar, butter and alcohol is put in a large saucepan and brought to the boil till the butter and sugar have melted and then left to cool completely before adding the flour, spices and eggs). We usually use slivered almonds, rather than walnuts and decorate the top with whole almonds and glace cherries unless the cake is to be covered in marzipan and fondant icing. After the cake comes out of the oven (one of my recipes cooks for between 4 and 5 hours at very low temperature - about 140c) every day a few tablespoons of rum or whiskey etc is drizzled over the top of the cake (for three or four days). These cakes can be made up to 12 months in advance and, if stored correctly, do not go off - in fact, the flavour just gets better and better as the cake matures. I was horrified to see the cake in the video being cut while hot - that's a real no-no. Fruit cakes should be left to cool completely before cutting.
Horrified... really? Have you recovered?
@@mehere337 OK, if "horrified" upsets you, perhaps "appalled" may be an even more accurate description? 😊
@@susanhabib8211 Uh...I wasn't the one horrified or appalled at someone slicing into a hot/warm cake.
Agreed ..I always remember a bit of booze as an ingredient in fruitcake. Never made fruitcake.Didn’t know about soaking fruit for a week. This video very well done…
For those wishing to avoid alcohol, soaking the fruit in brewed Chai Tea yields a nice effect.
We made a similar fruitcake. But we soaked the raisins in hot water for 10 minutes and drained them. We also add dry apricots to it. Can't beat home made. Love your recipes and your smile. God's blessing to you both😊
Ialways soak raisins in rum, vermouth or grand marnier
After holding that camera for the entire taping, I’ll bet your wife would have liked a taste also-a taste for her and a taste for you. It looks yummy!
I have never liked fruit cake. You have convinced me. I'm going to try it. I absolutely love watching you 2.
For the longest time, I didn't understand the hatred towards fruitcake - a lady my grandpa worked with made a cake very similar to what you've made here, and I *loved* it! It was the only fruitcake our family ever ate as she would graciously gift them to us year 'round. I thought *that* was what a fruitcake was *meant* to taste like! I'd had no basis for comparison.
Long after she'd passed, I purchased one of those little bricks from a grocery store and to say it was a shock was putting it mildly!!
You are so true. Some of those "bricks" could be used as door stops.
The hatred towards fruitcake is because of the Citron used in traditional fruitcake - most people don't care for Citron. Myself included. I noticed a trend today that people aren't using Citron & fruitcake is becoming more popular again.
I’ve always loved fruitcake but there’s always one thing in the store bought ones that’s got a weird taste. Because everyone is always like “YUK, fruitcake!”, I’ve actually felt like the odd man out admitting to liking them!
Back in the early ‘90’s, a friend of mine’s wife made fruitcake cookies and they were ahhh-mazing. I am so excited to make & eat this recipe! Thank you so much, and please thank your friend for sharing with all of us!❤😍❤😍
Love from Rogersville Tennessee.
I am one of the other people out I have always loved fruitcake yeah most the time my dad would buy that store because me and my dad weather in Elizabeth need it and then when you’re my mom made so I don’t know where she got the recipe what happened to it but it was so much better than the store bought Khan I’m going to try this because I really really love fruit cake
You had to share if you have been at my house
Gosh that fruit cake made me really, really hungry. I laughed at the way you secured every dollop of batter so that NONE should be wasted. It's the same way that I function in the Kitchen. 🥰
I have made this cake twice since I watched them make this lovely cake. What a treat this cake is. Everyone has loved it and enjoyed every bit of it. I myself love Fruitcake and this one is a winner hands down. This Cake is a must try if you like Fruitcake.
Did you use salted or unsalted butter because he also mentioned half a teaspoon salt.
Did you presoak the fruits or did you make your cake exactly as shown here?
@@alissagonzales735 I cannot answer for this cake....
but anytime I bake, I used salted butter, I always use the salt amount they say. I have never had any issue with any dessert being to salty. I have been baking 50+years. I am pretty good at it, no complaints from anyone.
I have tried unsalted butter and found no difference in baking in any thing I have baked.
I just prefer not having to buy 2 separate kinds of butter. Especially when unsalted butter taste nasty.
@@deebee533 thank you. I just wonder because I haven't made a fruit cake in about 50 years. I will be making it and have my fruit cake tasters have a go at it and see what they say.
I think is to dry could have some liquor or juice or something.
I was praying that the spoon would get caught up in the mixer. Made my day.
That looks delicious 😋 I’ve always thought making it would be a royal pain but this looks easy That was nice of her to let you share it It came out beautiful Thanks for sharing 👍
Thank you🙏👍👍👍👍👍
All the prepackaged fruit cakes with cherries on top and a glaze were sickly sweet, but a homemade one is much different. Looks so good. If you guys don't like nuts in a dessert and still like this recipe, it makes it worthwhile.
There is nothing more beautiful or better tasting than a fruit cake to us. Every year at Christmas I make fruit cake cookies to share with family and friends. Thanks for sharing I will be trying the recipe this Christmas,
THANK YOU for sharing! my family used to make them for holidays then stopped, So all we had was store bought or mail order.
Thank You for All you delicious recipes. From one Kentuckian to another, I Love your shows. I can't wait to try your fruit cake.
I have always really liked fruitcake. I am going to make this . I'm so glad God brought you and Melissa 's channel into my life. Thank you so much!
Your fruitcake looks so great. Not too many people claim they like fruitcake but homemade fruitcake is so good!
Have to tell you, I really enjoy your channel and have been a subscriber ever since I first came across it about five months ago. There must be something wrong with me, as even as a child, I have always liked fruitcake and have been making my own every year since 1966, the first year of our marriage. My husband hated fruitcake and would never touch it but he finally came over to the dark side a few years later and now always asks me, when am I going to make the fruitcake! I always make a thin icing with orange juice and drizzle it in streaks back and forth on the top, then add a design using the whole or pieces of dried cherry and citrus. Just adds a bit more fun to the cake. I am going to try your recipe in addition to the one I always make so we'll have two this year. It sounds absolutely delicious.
One of the ways, I do not have a dry cake is to soak the dried fruit in apple or orange juice overnight; that way the fruit is not stealing the moisture from the cake batter. If you don't want to soak it overnight, and to keep the dried fruit from clumping, add a teaspoon or so of flour to coat it all; this allows it to be mixed more evenly.
Keep the recipes coming!
I can't wait to make this for our family holiday get-together. One change I would make, if possible, is to use the light raisins rather than the dark ones. I can't wait to taste it. Thank y'all for all these delicious recipes. By the way, I am a Kentucky girl, too, born and bred in the heart of Kentucky and a UK alum. Go Big Blue!
Muchas gracias por esta receta. En Navidad hago la que hacía mi mamá hace 50 años , de ella la aprendí. Ya me suscribí. Saludos desde San José, Costa Rica.
You are very welcome! We are thrilled to have you watching from Costa Rica. What a beautiful country! Our daughter did a study abroad in Costa Rica at one time and Tom and I visited and did some ziplining that was so much fun. Hope you are having a wonderful day!
My mother made superb friendship cake. You have to be gifted a "starter". I was nicely liqoured-up, packed with fruits and flavor.
I totally love fruit cake, I’m dying to see how it turned out! The fact the cake has dates raisins and walnuts and not as much of the candied cherries in them. I’ll be making it
I smile when you say, ‘every bit’. That’s the way my Mother cooked and I do, also. Thanks for the great recipes.
Some of the Philippines traditional Christmas treats were fruit cakes, Edam cheese called queso de Bola, Suman (equivalent to tamales in Mexico ) .To my surprise fruit cakes are much MALIGNED in America used as catapults bombs in games instead of pumpkins. I made some and brought a few to work. I was so hurt at how my nurses coworkers laughed, tossed them around to each other, so I bawled and told the manager I quit stat ( immediately). I was insulted , disrespected , discriminated and put down. A few MDs (Italian Doctors own the hospital who said they love fruitcakes called panforte or panettone ) tried the fruit cakes and said they were really delicious. I was prepared to leave but dissuaded to change my mind . I left anyway and moved to Texas.
omg are you serious? your coworkers were real creeps. God help the patients in their care.
I brought homemade fruitcake to my job, and knowing the reputation it has here in the States, I advised my coworkers to just have a little, if they didn't like it, I wouldn't be offended.
So they tried some and really enjoyed it. One guy always hated them but my fruitcake converted him, I guess because I use a little dark chocolate in mine.
Thank God for the Italians at your job, a little dried fruit doesn't scare them away! 😄
I'm glad you left that place. Your co workers were totally rude, disrespectful, vile, nasty pathetic people with no manners. If they would treat you like that I would pity the poor patients in their care. I hope in your new place has much nicer people to work with.
Such a beautiful fruitcake! Can't wait to make it for the holidays. The old folks would have put it in a cake box and stored it on an enclosed back poarch where it was cold. I absolutely love watching your videos. Y'all are precious dear folks.
The absolute BEST FRUITCAKE recipe!! Thanks so much for sharing!!!
This is an absolutely a wonderful recipe. Can’t wait to try. You guys are so very beautiful souls.
Nice, simple recipe. I make my fruitcakes about 6 weeks before Christmas. I soak my fruitcake fruit mixture, raisins and dates in 1/2 cup of good brandy for one week before making my fruitcakes. It adds great flavor to the fruitcake fruit mixture, raisins and dates, separating all the fruit too when folding into the batter. I like using the chopped fruitcakes mixture because it has all the different colored candied fruit mixed in the mixture. I let my fruitcake cool, wrap in cheese cloth/flour towel and store in a metal tin. I apply brandy with a pastry brush all over the cake for added flavor once a week before Christmas. I keep the fruitcake wrapped in the cheese cloth/flour towel and store in the metal tin. Very moist and delicious.
I will try this, I live in England 🏴 and home made fruitcake is good, but this one is almost like our Christmas cake with all the ingredients. It looks delicious.
You are such an excellent teacher. I just love listening to you. I think you present recipes better than anyone here on YT. Thank you so much for sharing your awesome recipes.
Thank you!!! I’m so happy to see someone who likes fruitcake and is sharing their recipe with us 🙏🙏🙏
I had to watch this video first, and, relive the horrid joke of the"Christmas fruit cake" being SO rock hard-that it was used as a door stop to keep the door open!🤭 I will be writing this recipe down tomorrow for my family cook-book! Please tell Jim & Phyllis Duncan: "thank-you" for sharing this recipe so the bad jokes of rock hard fruit cake can be "put to rest"! Doug, single dad of 6 boys😁🤓🐻
I made this recipe and it is the BEST fruitcake I have ever had. Its now my go to recipe. I could not stop eating it ! Mine was done at 2 hours.
Thanks so much for sharing this great recipe!!!! I love fruit cake and this looks wonderful!
My goodness I can almost smell that I’m definitely going to try this recipe. Thank you so much for Michigan.
In the Duncan Hines Cake Mix cookbook they have a fruitcake recipe and you do use the Spice cake mix. Also take about 3 tablespoons cake mix or fry ingredients and coat all the fruit and nuts before adding.
Super yummy recipe warm from oven and also room temperature. I used to make in loaf pans and one would get sacrificed for coffee in the morning when they first came out our oven. Used for minister gifts for Christmas and other special friends.
Enjoy
Linda
I might try this with the spice cake! Easier for me that way!
I just wanted to let you know I made the cake today and all I can say is WOW! This is an amazing fruit cake. Thank you so much for the recipe. I will be making this again…and I hate fruitcake 😊. Have a blessed Christmas 🎄.
That cake looks spot on, I make a boiled fruit cake often, it is really moist from boiling the ingredients prior to baking the cake, but yours looks great too. We had a similar experience when we were 60 yrs old to yours, but for us it was green olives. Our Italian neighbours invited us over one afternoon and presented us with a bowl of home grown olives and we had always refused to eat them because we didnt like the look of them. Anyway, we felt that we couldnt refuse our kind neighbours so we took one each and put them in our mouths and had the biggest surprise ever !! They were delicious !! We couldnt believe we had spent our whole lives not eating olives, and we have tried many others since then, and enjoyed them all.....Thanks for showing us this recipe, it will go down very well over Christmas ....
Thanks for cutting and tasting. I read many comments, but none had tried the cake! Thanks, also, for the written recipe.
I love a good moist fruitcake. This one looks great but for me it's missing the dark brown sugar/ molasses component. I do love the pineapple they added. I also would probably macerate the raisins. Thank you Vicky for sharing this! And thank you Tom & Melissa for filming & sharing it. My first thought when I saw the batter was that it looked like a fantastic spice cake which I also love.
This looks Sooooo good!!I have a favorite fruit cake recipe that I have made every Thanksgiving or Christmas since I found it in the recipe section off our local newspaper, called "cooking Up A Storm " someone mentioned it and the gentleman wrote in and gave the paper permission to print it his name was arronowits and every year if the paper didn"t rerun it, people would demand they run it again!! Now, they run it every year automatically !! It s So good And doesn't require very many ingredients!I can't wait to try Vicki's recipe and thank her for permisson to print it !!😀😍😙❤💕👍
@@suegeer6560Would you consider sharing your recipe here?
I have a recipe that l have used for years and it also has molasses in it. It is a very dark flavorful cake with the raisins soaked in molasses and water. Love lots of nuts in mine (like the above recipe). May have to try it.
I have quite fond memories of my mothers fruitcake. I'm excited to try this recipe, because hers was lost when she passed in 99 and this looks very close to hers. One thing she did with hers is that she make several at a time and aged them for a year. She would periodically pour brandy over them through that year and by the time Christmas came around, they were the tastiest cake EVER! Have you ever done that to your cake? I could sure use some of your advise!!
Excellent job with your instructions! Thank you.
Truly enjoy your baking . Cant wait to see more. ❤
My Great Aunt used to wrap her baked Fruit Cake in Cheese Cloth and pour Rum all over it once a week for 3 months. Well I tell you this is an amazing cake too. I don't mind store bought fruit cake as long as it is light with Marzipan on the top. Dark is fine too with Marzipan on top. Thanks for sharing your friends recipe.
I still do this. The cake will keep forever 😂😂😂. I also use dark molasses.
My mother would also add in some chocolate cocoa into her cake batter and she used both the green and red candied cherries my mom’s cake was always so good and she would pour some grape juice over the cake after it was baked and had cooled off she would punch holes in the cake with a knife so the juice would soak down into the cake and it was amazing
Thank You so much for sharing this recipe!
Love your clarity of description you give exact measurements ❤. Thank you so much
Glad it was helpful! Thank you so much for watching.
This cake looks delicious. You did amazing job 👍👍
I love fruit cake. I try a new recipe each year searching for the best recipes or trying to replicate my mom's cake. I will definitely give this a try based on your glowing review! Thank you!
We hope you love it! Thanks so much for giving our videos a try!
I love that you have all your ingredients on display.
I like fruit cake with all that good stuff in there. Thank you for sharing ❤
I make a fruitcake from a recipe that I found in Grandma's collection. It's a clipping from a women's magazine and a real treasure. It's basically made with mincemeat and I do add some dried fruit. I used to make it every year and we just love it, but I'm gonna try this one.
OMGosh, just found you all today. Your recipe videos look so delicious. I LOVE a good fruit cake, this one looks delicious. Can hardly wait to try it. God bless you all!
Thanks so much! 😊 This recipe comes from a sweet friend of ours who we love so much. It's an involved recipe but it's so worth the effort! And it makes a very large cake. If you have extra cake, it freezes magnificently! We hope you give all our recipes a try! We appreciate that you're watching!
Looks sooo good. Love fruit cake.
I’m 75 years old, I’ve looked for a “ out of this world” fruitcake!!! I can’t wait to make this, I’ll report back.