Our NYC Holiday Market is open (!!!) for the weekend. Come on by »
🔕 🔔
Loading…

My Basket ()

All questions

Any recipes that the Food52 team could share for the iconic Fruitcake?

I don't seem to see any featured recipes for that reviled confection from this time of year.. the Fruitcake. Itching to start soaking fruits in Booze, but want a good recipe before I start. ALternatively, would it work if I used soaked boozy fruits in Carol Fields recipe for Panforte?

asked by Panfusine about 1 year ago
32 answers 1402 views
609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added about 1 year ago

Panfusine, here are two recipes I have been using for years. Sri Lankan Christmas cake is from my husband's family, the tropical is just a variation, I subbed Sri Lankan fruits with other stuff.

http://www.threelittlehalves...

https://food52.com/recipes...

If you would like to make them, I suggest doing it asap, because they need to sit for about three weeks so that flavors absorb.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added 12 months ago

queen, thx for the brandy suggestion. very helpful and will do.
And , I have to gripe about a DRAG in the world of fav recipes. So many of us create wonderful things and go on to hope others will discover our recipe on 52, but the darn recipe calls for an ingredient that just isn't easily available (we don't have in our pantry and don't have access to a store that sells the critical ingredient and inspiration can be so fleeting [and all the ramifications for that fact]). I HATE THAT. And some of my recipes are like that, as yours with that darned sri lankan chutney! Maybe in the next generation or three, Technology will come up with our own personal amazon system where we push a button, and a jar of whatever appears on our kitchen counter! Ah, I might consider cryovac'ing myself for THAT day!!!

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 12 months ago

Ha, ha, ha -- LBF -- I know the feeling. But the fact is -- we live in the world where everything is just a mouse-click away... I am not so sure anymore if that's a good thing or not, because there is something to be said for craving the foods from faraway places... But I am digressing, here is the mouse-click for the Sri Lankan chutneys http://www.lankandelight...

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 1 year ago

Hmmmmm, you said my own magic work- Panforte. But I don't think it would work, because panforte has to be somewhat 'dry' and compacted, so it can slice well. Soaked fruits would be too soft. But I am only guessing. I wish I had even tasted a 'world's greatest fruitcake' but I never have; otherwise i could easily give you the recipe!

8671a78d 7dd4 4230 a4ec 2a67389ef45e  image
added about 1 year ago

Let me find my recipe for my real fruit fruitcake...I will try to post it tonight. I love fruitcake but am terrified by any food that appears in a color not found in nature. Red and green candied cherries? Run, run away, and quickly!

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 1 year ago

w girl, here is the link to your intriguing recipe.
https://food52.com/recipes...

Now, gloves off: There are things about your recipe that I love, but a few make me hesitate. Is this a DENSE fruit cake or more an applesauce cake with spiked fruit in it?
I Love that you use red wine and OJ, and the textured and more- healthy-than-usual dry components . But the grated apple and the apple juice, and the large amount of flour- make me ask my question. If it is more cake-like, do you think it could work cutting down the flour etc components that form the cake batter, so that there is less of the batter and more of the fruit and nuts? Hope you don't mind my question, as I do really admire your recipe!

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 1 year ago

the technicolor quite frankly scares me. I'm hoping to stick to more of the natural colored ingredients as far as possible (if it excludes HFCS, all the better)

8671a78d 7dd4 4230 a4ec 2a67389ef45e  image
added about 1 year ago

I posted the recipe...look for Real Fruit Fruitcake. I marinated the fruit in red wine and orange juice, but the original recipe used rum and cider, with Calvados as a backup. Now you have me wondering if I should make it this year...I have all these lovely mini loaf pans for gifting...!

8671a78d 7dd4 4230 a4ec 2a67389ef45e  image
added about 1 year ago

Sorry, LE BEC FIN, my tablet doesn't offer the option for me to reply beneath your comment (looks like the site is set up to only offer three replies to a sub thread).
The cake has very little batter compared to the amount of fruits and nuts....8 cups of Fruits/nuts to 3 1/2 c flours, for 3 loaves, so it is dense. I found the apple and applesauce add moisture but not the sponge texture of a typical applesauce cake. When I make it, I am always surprised by how little batter there is. Looking at the Alton Brown recipe, with has 4c fruit to 1 3/4 c flour, I'd say the textures would be similar...actually Alton's cake would have a bit more batter.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 1 year ago

i started googling. Alice medrich's doesn't have soaked fruits, ditto david liebowitz. This alton brown looks good, though i would feature candied lemon and orange over raisins.
http://www.foodnetwork...

seriouseats has a good discussion:
http://www.seriouseats...
I'd like to look into the varied cuisines' versions.

if i find more, i'll post here.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 months ago

I made the Alton Brown version just yesterday! It is really, really good, right out of the over, even without any time for it to soak up brandy

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 1 year ago

THE BEST fruitcake recipe belongs to Alton Brown. It is no fail and so delicious my German baker Mother prefers it to her own.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 1 year ago

thank you Le Bec Fin & nancy essig.. Alton Brown's recipe seems to be easy enough for a novice 'fruitcaker' like me, think I'll start with that one. I have large stock of home made chai spice infused vodka that I'm planning to soak the dried fruits in.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 1 year ago

thank you Le Bec Fin & nancy essig.. Alton Brown's recipe seems to be easy enough for a novice 'fruitcaker' like me, think I'll start with that one. I have large stock of home made chai spice infused vodka that I'm planning to soak the dried fruits in.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 1 year ago

o.k. panfusine,now that you have me focused on this fruit cake thing(see, it's all your fault!!), here are some other ideas! here are alton brown's ingredients:
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

and here's what I might tweak, based on my own taste for dark complex flavors and upping textures!:
--use dark brown sugar and molasses instead of white sugar
--use prunes and/or dark mission figs instead of apricots
--sub some of the golden raisins with candied lemon and orange zests(which I happen to have around)
-- sub strong coffee or OJ for the apple juice
--instead of all white flour, use white whole wheat and rye flours; adding in some toasted wheat germ
(Am I cheeky or what?!)

Bb305185 6b66 45c6 ac96 6204c9dd8a30  dsc09796
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added about 1 year ago

We'll also be posting Alice Medrich's recipe for Christmas pudding very, very soon!

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 1 year ago

ooh, that would be FABULOUS!, Can't wait!

Bb305185 6b66 45c6 ac96 6204c9dd8a30  dsc09796
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added 12 months ago

Here it is! https://food52.com/blog...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

If you can find it,Nick Malgieri's panforte recipe would be a great alternative to fruitcake. Would go nicely with a charcuterie board and sharp dry cheese.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

As does Pierre Herme's pain d'epices. Also good with foie gras and, for the rest of us, chopped liver.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 1 year ago

For years, my mother made the classic dark fruitcake with booze-soaked dried fruit and more fruit than batter. Then she dug up a holiday cake recipe the mother of a sorority sister had given her 20 years before. It completely and irrevocably won over absolutely everyone, becoming our extended family's favorite fruitcake. It's a simple pound cake with booze-soaked cherries and yellow raisins, plus the whiskey used for soaking, plus pecans; after baking, it's wrapped in booze-soaked cloth to cure. I'm fairly certain this was the first cake my father made when teaching himself how to cook, after my mother died.

I've shared the recipe here: https://food52.com/recipes...

or for mini-loaves perfect for gifts:

https://food52.com/recipes...

We enjoy the molasses, spice and fruit combination now in a Christmas pudding. I've also posted a recipe for that here - with instructions on how to steam it in jars for giving during the holidays.

;o)

5b40710c bc95 4bc9 a8d0 102cb995a4fc  whiskey cake mini photo for f52

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 1 year ago

aj, i haven't drunk whiskey except irish whiskey in an Irish Coffee, which I love. I once tasted kentucky whiskey(bourbon?) and found it very acrid. Do you think that factor might pose a problem for me liking this; should i use brandy(which I use in pate and love) instead?thx.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 1 year ago

You should Irish whiskey - no reason in the world not to, if you prefer its taste. I'm not a big fan of either (Irish or Kentucky), but I love this cake. The sweetness of the fruit and of the cake itself cancel out any harshness in the booze. ;o)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 1 year ago

That should be, "you should use Irish whiskey." ;o)

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added 12 months ago

LBF and AJ, different bourbons and whiskies taste differently. I'm no expert (I tend to go with how pretty the bottle is ;) -- Some are smooth and some rough, some have a touch of sweetness. A good liquor shop owner can usually guide you. I use Eagle Rare bourbon for serving and occasionally cooking, it is smooth and a little sweet...same with scotch whiskies. Some are finer than others. The "challenge" is to find a smooth product at a good price point.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 12 months ago

LBF -- go with brandy. It will have the same boozy effect on the cake, while minimizing the risk of putting in a whiskey or bourbon you do not like. Depending on the choice, Scotch whiskey can have a hint (or more) of smokiness, and I also find bourbon flavor too be too strong for a fruit cake. I like to have Scotch whiskey in my glass, but I prefer brandy in my cake :)

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added 12 months ago

ajames,
I read all your posts with an overriding sense of awe and admiration. I have NEVER encountered a woman who cooks as much as you do. It's astounding really. Your family and friends, the recipients of your energy and talents- they are some LUCKY CAMPERS. I just wondered though......say, your son married me . Even if he were already married, I could be the unfortunate woman that he married and then divorced after a day, and so you would think of me as that unfortunate ex-daughter in law, on the far-away coast of MA., ....and then you could send me the regular family care-packages to brighten my spirits.............. :-}

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 months ago

The CHOW website has several recipes for fruitcake, including my favorite, Jamaican Black Cake, which I will be making tomorrow.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added 12 months ago

bb, I have spent 1/2 hr looking for this recipe on 52; plse link! and th you.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 months ago

I make this in January, I leave it uncovered in my inside pantry for 3 days. I then pin hole the cake, splash with navy rum and vacuum pack.
This years cake and pudding vintage is 2009.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 months ago

Sorry I forgot the link to heaven http://www.deliaonline...

4e44c326 7cc2 42c2 8c1f e55e60b8bb30  image
added 12 months ago

I have one that is from a neighbor's mom that had been passed down
From generations (Italian ) I use dried fruits no citron and when it comes out of the oven it's drenched in dark rum.
Will post later.