I loooooooove fruitcake! That’s why I only make it every few years. If I made it every year, I’d eat it every year, and then I’d LOOK like I’d eaten a 50,000 calorie fruitcake.
There is, what was a little bakery, in Corsicana, Texas that turns out the most amazing fruit cake. Collin Street Bakery. When my mom was small, growing up in San Antonio, it was a little bakery. Now they send their cakes all over the world. They come in a round red tin with a cowboy on the top. My Texas grandfather used to send us one every year. It arrived just before the fight began.
Have a happy…
-Rob
Well then, Squiddies! You are not Fruitcake Nay-sayers… and this makes me rather happy. Defending Fruitcake can be an arduous undertaking. If you look at the comic strip Adam@Home this week, the storyline has been fruity-cake-y… It’s obviously “a make fun of” situation.
And Rob… your little bakery has been featured on the Food Network and now you can get it on Amazon. World-re-known-ed …. Order yours now!
Leo… (Bonjour!) Is that swapping or re-gifting? Matters not… they are both happy, it seems.
Fruitcake story: So last year, Judy makes her first fruitcake… (I am sous chef, Bridgett) and so we were searching the liquor cabinet for the right brandy/cognac/whiskey for the new venture. Glenfiddich was right there… and so we used it…. and got in trouble. That was NOT the correct alcohol to “waste” on a fruitcake. One shouldn’t use “the good stuff” on such a thing, we were told. AHEM… this year we poured “Old Crow”… and got the thumbs up. Samples seem to indicate that Old Crow works fine. Funny though, last year’s fruitcake was VERY intoxicating.
i have to rely on store-bought fruitcake. i wait all year for it to come in at the local store. unfortunately, it’s shrinking worse than candy bars. if they get any smaller, i’d use one to pick my teeth. price, of course, isn’t shrinking. guess i’ll have to go mail order. must have my fix.
Yat… you are ON!
I am sorry you didn’t win the Picasso. Many didn’t. But you can go visit one anytime… in Paris, or The Legion of Honor in SF… or…. The Getty… or…
anatman… Yes, there are FINE establishments that make fruitcake. Many of the mass produced grocery store fruitcakes are gummy and too sweet with no alcohol. Go for slurred speech, get one with the triple X on it.
O-kay, someone’s gotta do it. _I_ shall be the fruitcake nay-sayer. And, yes, I’ve even had the Collin Street Bakery fruitcake; it still tasted regrettably like fruitcake and sat on the stomach like a solid lead hippopotamus. Although, I do have to admit that it was notably _fresher_ than anything bought from a store. My theory to explain this is that Collin Street Bakery does indeed make new fruitcakes every year, whereas grocery stores simply put back on the shelves whatever didn’t sell the year before; there are probably fruitcakes on grocery store shelves that were constructed during the life of Charles Dickens!
The saddest part is that all of the ingredients in a fruitcake taken individually (except for that nauseating candied lemon peel and candied orange peel) are quite tasty. Why joining them together and soaking them in rum should result in a doorstop instead in a delectable seasonal treat is quite beyond me, but that’s what happens.
bitflipper (Bonjour and hola!) … If everyone liked fruitcake, there would be less to go around for those of us who enjoy. I will not hold it against you for not liking the joyous holiday bread. But perhaps… it is that you just haven’t found the RIGHT one for you. THey vary.
In any case, a proper fruitcake needs the proper soaking. It is an art.
Firedome… As I recall, you did hang around the fruitcake last year at First Friday… would that make you a fruit fly? ha ha ah, shoot me.
A couple of years ago, I found my grandmother’s fruitcake recipe that she got “off the radio.” It was tasty, and probably good for fruitcake, but I had few takers for this holiday treat.
There is a wonderful recipe in Miss Parloa’s New Cook Book (circa 1880). It’s not under fruitcake, it’s under Wedding Cake.
It also says, “Will keep for years.” I’m not sure what the keeping arrangements were, but this was before refrigeration.
I have to admit, it didn’t keep for years, but that’s because we’d keep it for many years. Unfortunately, our freezer didn’t think it would keep for many years, and everything in the freezer soon smelled of a combination of rotten meat and fish. I don’t know if the fruitcake was still good, but rotten fish smelling fruitcake really is inedible.
Welcome signthndman… And EWWWWW! Rotten fish/ meat Fruitcake sounds ICKKK!
However, a recipe dating to 1880 is of great interest… in the days before a frig was your best friend, they had to have creativeness… I bet the sucker was so Preserved in alcohol, one bite would get you loaded! Sounds fun, don’t it?
FROOOOOOOOOOTCAKE
Let the RE-GIFTING commence!
I loooooooove fruitcake! That’s why I only make it every few years. If I made it every year, I’d eat it every year, and then I’d LOOK like I’d eaten a 50,000 calorie fruitcake.
All things in moderation.
I’m not a huge fan, but my father LOVES fruitcake.
There is, what was a little bakery, in Corsicana, Texas that turns out the most amazing fruit cake. Collin Street Bakery. When my mom was small, growing up in San Antonio, it was a little bakery. Now they send their cakes all over the world. They come in a round red tin with a cowboy on the top. My Texas grandfather used to send us one every year. It arrived just before the fight began.
Have a happy…
-Rob
Ah, fruitcake. Wonderful, wonderful, wonderful fruitcake.
Absolutely adore fruitcake!!
Well then, Squiddies! You are not Fruitcake Nay-sayers… and this makes me rather happy. Defending Fruitcake can be an arduous undertaking. If you look at the comic strip Adam@Home this week, the storyline has been fruity-cake-y… It’s obviously “a make fun of” situation.
And Rob… your little bakery has been featured on the Food Network and now you can get it on Amazon. World-re-known-ed …. Order yours now!
Leo… (Bonjour!) Is that swapping or re-gifting? Matters not… they are both happy, it seems.
Fruitcake story: So last year, Judy makes her first fruitcake… (I am sous chef, Bridgett) and so we were searching the liquor cabinet for the right brandy/cognac/whiskey for the new venture. Glenfiddich was right there… and so we used it…. and got in trouble. That was NOT the correct alcohol to “waste” on a fruitcake. One shouldn’t use “the good stuff” on such a thing, we were told. AHEM… this year we poured “Old Crow”… and got the thumbs up. Samples seem to indicate that Old Crow works fine. Funny though, last year’s fruitcake was VERY intoxicating.
Y’all can have the fruitcake my mom sends to me (when it arrives).
And if I may go off-topic for a bit: Yesterday, they had the drawing to raffle off “L’Homme au Gibus” (Man with Opera Hat) by Picasso. I didn’t win.
http://www.1picasso100euros.com/the-artwork/?lang=en
i have to rely on store-bought fruitcake. i wait all year for it to come in at the local store. unfortunately, it’s shrinking worse than candy bars. if they get any smaller, i’d use one to pick my teeth. price, of course, isn’t shrinking. guess i’ll have to go mail order. must have my fix.
Yat… you are ON!
I am sorry you didn’t win the Picasso. Many didn’t. But you can go visit one anytime… in Paris, or The Legion of Honor in SF… or…. The Getty… or…
anatman… Yes, there are FINE establishments that make fruitcake. Many of the mass produced grocery store fruitcakes are gummy and too sweet with no alcohol. Go for slurred speech, get one with the triple X on it.
The fruit cake is poisoned and the day planner is filled with incriminating messages related to a recent murder. SUCKER!
Dada… Grace’s presents got mixed up here… how’d that happen?
O-kay, someone’s gotta do it. _I_ shall be the fruitcake nay-sayer. And, yes, I’ve even had the Collin Street Bakery fruitcake; it still tasted regrettably like fruitcake and sat on the stomach like a solid lead hippopotamus. Although, I do have to admit that it was notably _fresher_ than anything bought from a store. My theory to explain this is that Collin Street Bakery does indeed make new fruitcakes every year, whereas grocery stores simply put back on the shelves whatever didn’t sell the year before; there are probably fruitcakes on grocery store shelves that were constructed during the life of Charles Dickens!
The saddest part is that all of the ingredients in a fruitcake taken individually (except for that nauseating candied lemon peel and candied orange peel) are quite tasty. Why joining them together and soaking them in rum should result in a doorstop instead in a delectable seasonal treat is quite beyond me, but that’s what happens.
yeah, you can add my name to the list of fruitcake lovers. i find it irresistible.
bitflipper (Bonjour and hola!) … If everyone liked fruitcake, there would be less to go around for those of us who enjoy. I will not hold it against you for not liking the joyous holiday bread. But perhaps… it is that you just haven’t found the RIGHT one for you. THey vary.
In any case, a proper fruitcake needs the proper soaking. It is an art.
Firedome… As I recall, you did hang around the fruitcake last year at First Friday… would that make you a fruit fly? ha ha ah, shoot me.
Whether a fruitcake is good or bad depends so very much on the fruitcake – the ones in cardboard boxes from a grocery store… not a good bet.
A homemade fruitcake, redolent of rum, rife with nuts, and the dried fruits glittering with crystalized honey? MMmmmmm….
The Auld Grump
A couple of years ago, I found my grandmother’s fruitcake recipe that she got “off the radio.” It was tasty, and probably good for fruitcake, but I had few takers for this holiday treat.
Grump… oh, I am salivating now! You are most correct in your assessment.
drfuse… more for you… and their loss.
There is a wonderful recipe in Miss Parloa’s New Cook Book (circa 1880). It’s not under fruitcake, it’s under Wedding Cake.
It also says, “Will keep for years.” I’m not sure what the keeping arrangements were, but this was before refrigeration.
I have to admit, it didn’t keep for years, but that’s because we’d keep it for many years. Unfortunately, our freezer didn’t think it would keep for many years, and everything in the freezer soon smelled of a combination of rotten meat and fish. I don’t know if the fruitcake was still good, but rotten fish smelling fruitcake really is inedible.
Welcome signthndman… And EWWWWW! Rotten fish/ meat Fruitcake sounds ICKKK!
However, a recipe dating to 1880 is of great interest… in the days before a frig was your best friend, they had to have creativeness… I bet the sucker was so Preserved in alcohol, one bite would get you loaded! Sounds fun, don’t it?