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I am looking for a fruitcake recipe called Fruitcake haters fruitcake.

It was published in a Detroit newspaper food section about 30 yrs ago. It was the best and used dried apricots. very moist and buttery.

asked by lory about 3 years ago
12 answers 3387 views
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Diana B

Diana B is a trusted home cook.

added about 3 years ago

There are plenty to be found via Google; here's a nice one which uses apricot nectar and doesn't specify what kind of dried fruit to use, so you could use as much dried apricot as you like: http://milesinbetween.com...

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added about 3 years ago

I have a recipe called "Fruitcake Haters' Fruitcake that I have been making for approximately 30 years. I originally got it from Harrowsmith Magazine. It calls for 3 pounds of dried apricots, and also dates, pecans and raisins; and just enough buttery sweet batter to hold it all together. It is then soaked in brandy and orange liquor and wrapped up and aged for a month. If this sounds like the recipe you are looking for, I'd be happy to email it to you.

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added about 3 years ago

I would love it if you could email that rcipe to me too!

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added about 3 years ago

Please, could you post the recipe on food52? Thanks.

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added about 3 years ago

I'm new to this site, but it looks to me like I'm only supposed to post original recipes. I do have a PDF of the recipe I'll gladly email to you if you send me your address by private msg.

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added about 2 years ago

I have this recipe that was published in the Detroit Free Press. If Nyone is interested I can enter it.

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Diana B

Diana B is a trusted home cook.

added about 2 years ago

Linda, please do post a link or paste the recipe into this thread - thanks!

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added about 2 years ago

Lucy Memory DeVine, a Detroit caterer whose recipes have been published in Gourmet Magazine gave this recipe to the Detroit Free Press many years ago as a "Fruitcake Haters Fruitcake". The cakes should cure for at least a week, but she made them 3 or 4 months ahead of the holidays.
- Cream together one pound (2 cups) butter, one pound (2 1/4 cups) brown sugar and one cup honey. Add 10 eggs, one at a time, beating well after each.
- Sift together four cups of sifted flour, two teaspoons baking powder, 3/4 teaspoon salt, one teaspoon allspice, and two teaspoons cinnamon. Fold half this mixture into batter.
- Combine in a small bowl 1/2 cup light cream, two tablespoons lemon juice and one cup apricot nectar. Stir into batter, mixing well.
- Dredge the following in the remaining flour mixture: Three pounds dried apricots, sliced; 1 1/2 pounds dates, thinly sliced; one pound seedless golden raisins; two pounds pecans (either broken or whole). Add to the batter and stir to blend.
- Pour batter into four greased and floured 9 1/2 x 5 inch loaf pans, and bake in a very slow oven (250 degrees F.) for three hours or until done. Cool in pan before removing. Sprinkle the cakes with one cup of brandy mixed with 1/4 cup Grand Marnier and wrap well. Refridgerate until Christmas.

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Nancy

Nancy is a trusted home cook.

added about 2 years ago

How wonderful that you found the Detroit recipe Lory was looking for and can honor the woman who made it by publishing it in her name!

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added about 2 years ago

Yes, that's 250 degrees F for the fruitcake.

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Diana B

Diana B is a trusted home cook.

added about 2 years ago

Thank you, Linda!

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added 12 months ago

I just posted Nona M's Fruitcake Recipe....fruitcake lovers and haters!