It seems like each year I mean to start this thread earlier than Krampusnacht (don't forget to leave a little schnapps or whiskey on your doorstep for the devilish looking do-gooder that rids us all of those pesky bratty kids). But it seems like each year it is about this time that I start a fruit cake thread.
2020 was the year of lockdowns and Danger Baby.
2021 was the year of the Dumpster Fires (okay...2020 was to...but I needed something for 2021).
2022 will go down as the year that you couldn't afford gas.
But why end it on a sour note like that. Why can't we end 2022 on a sweet and boozy note. Why can't we all just have some damn Fruit Cake!
Okay...so if you are new to the Christmas Ways of TSC I do this every year. So if you are inclined to read about what transpired in the past...here are the links to the other threads:
theshavingcadre.com
theshavingcadre.com
Most of you have only been introduced to those tiny dense bricks of fruit cake at the store that are better used to throw through a jewelry store window for a quick smash and grab. Well, my fruit cake is not that. No candied fruit here. I used dried fruit and then soak it in booze! I mostly use rum. One of these years I am going to use bourbon and see how it goes. But in other words...my fruit cake is so much better than those fossilized bricks you can buy.
Okay...so today we start. Got all my fruit chopped up, placed in a non-reactive bowl, and drowned them in Gator Bite Satsuma Rum. I used this rum last year and it gave the fruit cake a very nice citrus flavor to the cake. It lightened it up a bit. So I am using the satsuma rum again this year.
What kind of fruit did I use you ask? Raisins, Golden Raisins, apricot, figs, cherries, blueberries, and cranberries. There is some lemon and orange zest in there is well. This will soak probably for the rest of the week, before we make and bake the cake. In full confession, the entire bottle wasn't enough, so tomorrow I have to run to the store and grab another bottle. But for now...this will do.
I'll go ahead and post the full recipe below. In the meantime...let's hear what you think about fruit cake. Did anyone in your family make it? Do you like it? Let's have a discussion of all things fruit cake! Oh, and if you don't like the stuff...I don't blame you. But know, the recipe below taste's northing like what you find in the store. Also realize that the recipe below is just a guideline. Substitute whatever kind of fruit or booze you would like. Add a little or add a lot...it is up to you.
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
2020 was the year of lockdowns and Danger Baby.
2021 was the year of the Dumpster Fires (okay...2020 was to...but I needed something for 2021).
2022 will go down as the year that you couldn't afford gas.
But why end it on a sour note like that. Why can't we end 2022 on a sweet and boozy note. Why can't we all just have some damn Fruit Cake!
Okay...so if you are new to the Christmas Ways of TSC I do this every year. So if you are inclined to read about what transpired in the past...here are the links to the other threads:
2020 is all about the Fruits! Well Fruit Cakes that is...
2020 has turned out to be a complete dumpster fire of a year with only the birth of Danger Baby being the bright spot. The rest of it just sucks. But the holidays afford me the opportunity to make one of my favorite holiday treats...Fruit Cake! Okay, so I know what you all are...
theshavingcadre.com
If 2020 was all about the fruits...then 2021 is all about, well the fruits! The 2021 Fruitcake Thread
Last year I started the 2020 fruit cake thread. You can read it here if you are so inclined: https://theshavingcadre.com/threads/2020-is-all-about-the-fruits-well-fruit-cakes-that-is.3529/ Well once again I got to a late start...but no worries. The Danger Household is nuttier and fruitier...
theshavingcadre.com
Most of you have only been introduced to those tiny dense bricks of fruit cake at the store that are better used to throw through a jewelry store window for a quick smash and grab. Well, my fruit cake is not that. No candied fruit here. I used dried fruit and then soak it in booze! I mostly use rum. One of these years I am going to use bourbon and see how it goes. But in other words...my fruit cake is so much better than those fossilized bricks you can buy.
Okay...so today we start. Got all my fruit chopped up, placed in a non-reactive bowl, and drowned them in Gator Bite Satsuma Rum. I used this rum last year and it gave the fruit cake a very nice citrus flavor to the cake. It lightened it up a bit. So I am using the satsuma rum again this year.
What kind of fruit did I use you ask? Raisins, Golden Raisins, apricot, figs, cherries, blueberries, and cranberries. There is some lemon and orange zest in there is well. This will soak probably for the rest of the week, before we make and bake the cake. In full confession, the entire bottle wasn't enough, so tomorrow I have to run to the store and grab another bottle. But for now...this will do.
I'll go ahead and post the full recipe below. In the meantime...let's hear what you think about fruit cake. Did anyone in your family make it? Do you like it? Let's have a discussion of all things fruit cake! Oh, and if you don't like the stuff...I don't blame you. But know, the recipe below taste's northing like what you find in the store. Also realize that the recipe below is just a guideline. Substitute whatever kind of fruit or booze you would like. Add a little or add a lot...it is up to you.
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Lemon or orange zest doesn't really give you a full bodied citrus tatse...it is more to cut the sweetness.
