Quality Fruitcake

The last few years, we've forgone fruitcake mostly due to not having many good places locally offering anything of quality. Nearly a decade ago, I lived in Maryland and had a Harry and David's near us. My wife at the time didn't understand why I would ever want a fruitcake, but when I noticed they had a decent version there, I coaxed her into agreeing to try it. It was quite funny to watch the skepticism melt off of her face, replaced by shocked pleasure as she tried a small bite of the dense cake. I won't claim it is on par with a homemade one, but it was pretty close to what you could expect from a monestary cake. Rich, sweet and complex.



It began our tradition of getting one each year for the entire time we lived there. Then, when we weren't living there any more, we stopped. I could make one of course, but first we lived where the kitchen wasn't really ours, then once on our own, in a tiny kitchen that made home-cooking far less enjoyable than it should have been. We fell out of the tradition. Until today. Last week I decided to order one and have it shipped to us. They arrived today and for the first time in a long while we were able to enjoy the complex fruity cakes once more. I didn't realize how much I missed it.



Fruitcake gets a bad reputation. I blame a lot of this on the sub-par mass produced garbage logs sold in most stores at the holidays. Bitter messes that taste of sugarless orange peel and industrial vapor. The jokes about fruitcake are endless. How the same fruitcake is getting regifted every year. How they make great door-stops. You know them all I am sure. If you've only had the box-store fruitcakes, you probably feel more excited to eat the sole of a shoe than one of them. Still if you can do so, I suggest getting a small artisan fruitcake to try. A good dense one, rich and well aged. If you're truly lucky, you might even manage to find a local bakery making them with something besides the nuclear neon versions of candied fruits, favoring instead the more traditional dried and candied varieties.

Just my random thoughts as I nibble happily on my own slice.

I will take a long detour for good fruitcake.

I was fortunate to grow up with the home-made version. On the sweet side, yes, but not sickly sweet. Both dark and light cake bases. Glorious.

My question for the lovely fruitcake people out there: should it be patiently infused with dark rum, or should it be patiently infused with bourbon whiskey? What say you?

Douglas Alpenstock wrote:
My question for the lovely fruitcake people out there: should it be patiently infused with dark rum, or should it be patiently infused with bourbon whiskey? What say you?

Dark rum or good brandy.

I haven't had decent fruitcake in years. I learned not to buy it

Pearl Sutton wrote:
Dark rum or good brandy.

I haven't had decent fruitcake in years. I learned not to buy it

John and I 2nd & 3rd this!

Seems like American culture so denigrates fruitcake that many people just assume they won't like it, particularly gen X and younger.  

I did not grow up with fruitcake, but now I make one most years. When I worked in an office with younger coworkers, the fruitcake was practically untouched at holiday party. Now i make it for an older, more international group and it's all eaten up.

To be fair, there are some really dense, doughy, corn-syrupy objects masquerading as fruitcake. I like a recipe from Joy of Cooking that has a whipped egg white sponge as the base, not so heavy.

Alright y'all, recipes, recipes, we need good recipes!!

Alton Brown did a decently simple version. Two weeks to age and it's ready, so not a long wait from start to finish.

Alton Brown's Fruitcake Recipe

I love fruitcake though I am more used to the British style than the American, however my favourite cake of all time comes from America and they deliver internationally, unfortunately it costs 1/4 of our monthly food budget (with delivery) so it's a very rare treat. I have made it and I can make something almost as good but the price is pretty much the same as the ingredients are simply so expensive.

here is the offending article. SO GOOD!

As I mentioned in the Christmas cookies thread, we have something called Früchtebrot in Germany which translates to fruit bread - which makes sense as it is baked with rye flour and sourdough.
It contains all kinds of dried fruit and nuts; depending on the region those can be predominantly dried pears or plums etc.

The last time I made one was two years ago. Children and husban are not partial about it, but from time to time I like it.


(not my pictures)

You should let it sit for two days at least and then it will keep quite some time. It is not soaked with spirits after baking.

I get a fruitcake every Christmas. It looks just like the picture Skandi posted, it comes from a Texas business that is famous for their fruit cakes called Collin Street Bakery since 1899? I think?

I have a place that I also think has great fruit cakes called Claxton Bros. and since they are sold at Sam's Club I bought three of them.

I make my fruit cakes last a long time by having just a very small treat every once in a while.  I think the Christmas one lasted until August.

Anne Miller wrote:I get a fruitcake every Christmas. It looks just like the picture Skandi posted, it comes from a Texas business that is famous for their fruit cakes called Collin Street Bakery since 1899? I think?

I have a place that I also think has great fruit cakes called Claxton Bros. and since they are sold at Sam's Club I bought three of them.

I make my fruit cakes last a long time by having just a very small treat every once in a while.  I think the Christmas one lasted until August.

No surprise it looks like my photo link then, as that is the company! They are so good.

I'd love a good, flavorful, wheat-free recipe! I miss fruitcake, in a big way! John and I used to get the little ones, every year, because we were the only ones who ate them, and we knew if we got our made a 'real' one, we'd eat the whole thing, and be sick for a week. Now, I know why they made me sick - but, I still WANNIT!

Carla Burke wrote:I'd love a good, flavorful, wheat-free recipe! I miss fruitcake, in a big way! John and I used to get the little ones, every year, because we were the only ones who ate them, and we knew if we got our made a 'real' one, we'd eat the whole thing, and be sick for a week. Now, I know why they made me sick - but, I still WANNIT!

Would this one work for you? Gluten-free Fruitcake

D. Logan wrote:

Carla Burke wrote:I'd love a good, flavorful, wheat-free recipe! I miss fruitcake, in a big way! John and I used to get the little ones, every year, because we were the only ones who ate them, and we knew if we got our made a 'real' one, we'd eat the whole thing, and be sick for a week. Now, I know why they made me sick - but, I still WANNIT!

Would this one work for you? Gluten-free Fruitcake

Thank you!! I might even get to try making it, this year!!

So, the wheels started turning, and it dawned on me that the Stuart McLean "Christmas fruitcake" story was a mandatory addition to this thread.

Trouble is, I can't find the actual recording of Stuart live, performing the piece. It's still copyrighted. And really, the performance is at least half of it.

But for those of you who can hear Stuart's rhythm and cadence in your head, here's a text version. Hope you like it.

https://www.canadianliving.com/life-and-relationships/canadian-living-books/article/cozy-up-to-this-short-story-from-the-classic-christmas-at-the-vinyl-cafe

Carla Burke wrote:

D. Logan wrote:

Carla Burke wrote:I'd love a good, flavorful, wheat-free recipe! I miss fruitcake, in a big way! John and I used to get the little ones, every year, because we were the only ones who ate them, and we knew if we got our made a 'real' one, we'd eat the whole thing, and be sick for a week. Now, I know why they made me sick - but, I still WANNIT!

Would this one work for you? Gluten-free Fruitcake

Thank you!! I might even get to try making it, this year!!

Let everyone know how it turns out!

D. Logan wrote:

Carla Burke wrote:

D. Logan wrote:

Carla Burke wrote:I'd love a good, flavorful, wheat-free recipe! I miss fruitcake, in a big way! John and I used to get the little ones, every year, because we were the only ones who ate them, and we knew if we got our made a 'real' one, we'd eat the whole thing, and be sick for a week. Now, I know why they made me sick - but, I still WANNIT!

Would this one work for you? Gluten-free Fruitcake

Thank you!! I might even get to try making it, this year!!

Let everyone know how it turns out!

I have everything ready, except for the candied ginger, which I'll make, tomorrow. I'm really excited to try this!

D. Logan wrote:Let everyone know how it turns out!

Started soaking the fruit for it yesterday, finished with the baking, today. I altered the recipe enough that it's pretty much my own recipe, now. I candied my own ginger, used unsweetened sour cherries that I'd dehydrated, last summer, omitted the milk, soaked the fruits overnight, in some strong oolong tea & a few ounces of brandy, and used the strained off liquid for that, in place of the milk. My flour was a mixture of almond flour and quinoa flour, and I used granulated swerve, instead of sugar. The recipe makes 2 cakes, so I used a loaf pan for one, and put the other into one of those fluted pans made for baking tortillas into bowels. I put a handful of pecans in first, to decorate them. Next time, I may also save out some of the boozey-tea soaked cherries, too - but I didn't think about it, until they were already in the batter.

This cake smelled so amazing! We were glad it made two, because we want it for Christmas, with a few days of brandy brushed over it - but we wanted some now, too! In fact, it didn't even get a chance to cool. It's supposed to cool for an hour before unpanning - half an hour in, and I was already cutting the fluted one! It is so flavorful, dense, and moist, we were blown away. I think I'd like it better in the first day, with a vanilla-brandy glaze, whipped cream, ice cream, clotted cream, or even creme fraiche - but it doesn't actually need it. The other one will be wrapped and boozed up, until at least Christmas - I might even hold off 'til New Years, just to see. So, here's the final recipe, with a pic of the fluted one:

Carla's Hindsight Fruitcake
7oz dates, chopped
6oz dried apricots, chopped
6oz raisins
2oz dried sour cherries
10oz strong oolong tea
4oz brandy
Soak together, overnight

1C butter
1C swerve
2T vanilla
2t lemon extract
6eggs
1.5C almond flour
1/4C quinoa or coconut flour (coconut flour is better)
1t xanthan gum
1t salt
1/2C candied ginger*, chopped
2C pecans, divided

Strain fruit, reserving liquid. Pour reserved liquid into a measuring cup, to 1C. Save the rest, just in case. Cream together butter, swerve, extracts, and salt. Separately, sift dry together. Mix an egg into creamed butter, then a portion of the dry - alternate an egg and dry, until all is incorporated. Let rest 15 min.
Preheat oven to 325°F. Add more milk, if needed. Fold in fruits, nuts, and ginger. Butter 2 - 9x5 loaf pans, line with parchment, butter again. Fill pans, and bake about 90min/to toothpick test.
Cool on racks, for about an hour, remove from pans, wrap in brandy-soaked cheesecloth. Wrap tightly in foil. Every day, brush with more brandy, for a week, then every 3rd day, for 2 months, to store for up to 3months.

• I candied my own ginger, using Swerve, and it worked out beautifully.


Edited to add: cake #1 is already half gone. There are only 2 of us! Cake #2 is safely wrapped in brandy-soaked fine cheesecloth, wrapped, and more brandy is waiting. The brandy I'm using is just what we have on hand - Christian Brother's 'Very Smooth'.

"Southern Supreme" is my favorite.  I buy next year's loaf and keep it tucked in my freezer, because I can't imagine Christmas without it.  
Thin slices are lovely with tea.  
Thicker slices cut into small squares and speared on a toothpick with mild cheddar cheese and/or a bit of apple or pear make easy canapés.  
Here's their website: Southern Supreme Fruitcake

I keep telling myself I will make my own fruitcake next year. Then I don't. I once had the best ever fruitcake and watched the lightbulb burn bright as to the understanding of why people love it. It had been a mail order gift to an elderly client I had many years ago (I take care of elderly and disabled in their homes for a living). She swore to me it was deee lish ous! So I cautiously nibbled my first taste and then took a real bite! I haven't really had any good fruitcake since then.

In looking through online recipes, including the Alton Brown recipe referenced above. There are light battered and dark battered, and the fruit used seems to change a bit across the board. I see cocoa powder used is some darker cakes, and a reference to the batter being a pound cake batter. Well, I have a family famous pound cake recipe that came from one of Mom's best friends, Betty Schanbacher, who sadly died in a plane crash. (She was terrified to fly, but got hypnosis therapy to overcome it, then her husband was the pilot in the crash!) Could I just put the fruit in that batter I wonder??? Best of both worlds? But many of the dark batters also seem to feature cinnamon and nutmeg! I will eventually figure out the best combination of all my favorite flavors!

Until then, please keep the recipes and hints at making the best fruitcake ever!

And rum over whiskey every day of the week!

We made our first homemade one this year... and have eaten at least half of it already. That stuff is addictive.

In answer to the variables:
Brandy.
Dark.
Cherries, pineapple, sultanas, Thompson raisins, candied peel.
Almonds and pecans.
Wheat free (used a 1:1 baking substitute of rice flour, etc.)

MMMMMMMMmmmmmmmm. We're talking about making another one to take on camping and boating trips in the summer, since it's such a good traveller.

And incidentally, I'm genX.

I made my first ever fruit cake this year. I'm not a fan of the candied fruit typically used, so I confess fruit cake has never appealed. I made mine with dried papaya, dried tart cherries, and raisins. It's in the pantry, wrapped in cheesecloth, and I've basted it every week with brandy since the end of October. Christmas is tasting day!

Success!

I don't do alcohol or like the candied jelly fruits but I've thought to make one with a variety of dried fruit. I've seen recipes using fruit juice but it seems like it wouldn't be "real" without basting and/or alcohol.  Maybe less authentic shouldn't matter to me. Your creations look so tasty!

Sonja Draven wrote:I don't do alcohol or like the candied jelly fruits but I've thought to make one with a variety of dried fruit. I've seen recipes using fruit juice but it seems like it wouldn't be "real" without basting and/or alcohol.  Maybe less authentic shouldn't matter to me. Your creations look so tasty!

Sonja, it wouldn't preserve it like the booze, but you could use tea, for the moisture, and the tannins in the tea would help. I'd just make sure to keep it in the fridge, if you want to keep it more than a few days, especially using real fruit. The fruit in mine is rehydrated in a mixture of oolong and brandy. I'm betting that if you used a strong Earl Grey, you'd get a comparable level of flavor.

Sonja Draven wrote:I don't do alcohol or like the candied jelly fruits but I've thought to make one with a variety of dried fruit. I've seen recipes using fruit juice but it seems like it wouldn't be "real" without basting and/or alcohol.  Maybe less authentic shouldn't matter to me. Your creations look so tasty!

A recipe I used for “fruechtebrot” which is like a German proto-fruitcake, calls for simmering the dried fruits, then draining the fruit and using the liquid to baste the loaf.

Those are both great ideas, thank you! I'll post my attempt. :)

'Tis the season and yet it's only the first time I've ever attempted fruitcake.    My mother gave me a "no-fail" recipe, which clearly meant the pressure was on.....and I think I failed!
The recipe called for 3 eggs, which seemed a bit lean given the 3 cups each of nuts and candied/dried fruit it called for.....no other liquids except a bit of vanilla in with the beaten eggs. The powders were 3/4 c. each of all purpose flour and granulated sugar with a dash each of salt and baking soda.  The final product is not burnt,......just overbaked and more like a "fruit cookie".  It's tastes pretty good, but clearly the texture is off. Is there any way to resuscitate such a mishap?  Hands over my eyes and pour rum on it til the bottle weight feels 'right'?  :-P      .....more seriously, is there some way to rehydrate the thing, even partially?  Thanks!......

I love fruitcake and only my MOM and me ate it out of 9 people in the family. I love mincemeat pie too, and I was the only one in the family that ate it. Geno

John, from the instructions I've read, it does start out pretty dry and then you pour  a small bit of your alcohol of choice on it each day and it slowly absorbs the flavor. So I think you probably didn't fail, you're just not done yet. ;)

John Weiland wrote:. . . is there some way to rehydrate the thing, even partially?  Thanks!......

John, I agree with Sonja, rum or your preferred alcohol should do the job. I use brandy (some people use apple cider or fruit juice) and a pastry (basting) brush. I keep it wrapped in a cotton kitchen towel covered with aluminum foil and stored in a gallon-size freezer bag in the pantry. This works very well, and the moist texture really makes the fruitcake!

When I was a young housewife with not much time or money, I would buy cheap fruitcakes as you might buy at the grocery store or today's dollar stores.

They were dry so I would pour whatever kind of alcohol was available whether rum, vodka, bourbon, etc. over the cake and let it sit a day or so.

After adding the alcohol those grocery store fruitcakes were really good.

John, I'm going to jump on the 'you're just not done' bandwagon. I think your fruitcake is just... thirsty!

Oh yes, I loved fruit cake and at some point they became these inedible bricks. I would eat the toughest fruit cake dunking it in tea or milk. I had realised at some point the damn things were being regifted or shelved for next year! So noone ate them and I could never figure it out why they'd become so unpopular. When I was married my ex's family made all sorts of coffee/pound/oil cakes & cookies dessert etc I had no need really to think about more food at Christmas. I think it's time to go find a good one.

Edit - almost missed the point, the fruit cake from a store is thirsty! and obviously not done as purchased.

Awesome answers......thanks, everyone!  Mmmmm ..... soaking in rum!....why can't all of life's little problems be solved this way?!   ;-)    It so happens I have a big roll of cheesecloth, so I think I will put some of that to use.  Will try wrapping the cake and applying the alcohol to that wrap and letting it "stew" for a few days.  Much thanks for the advice!......

When I went shopping the other day I thought it was time to make German type fruit bread again. I bought cranberries (not traditional) and plums, I still had dates and raisins, and figs and dried whole pears from my aunt that suddenly died 10 days ago. So a nice way to put all to good use.

I soaked the cut up fruits and some almonds in rum and made the rye sourdough. The dough is not sweetened but rather has a bit of salt (I mixed rye and spelt as I only had whole grain rye and the recipe called for a bit lighter flour variety).
The recipe said to soak the fruits in apple juice so I think the sourdough helpers went a bit dizzy and the rise was very slow and small.
However when I decided it was time to bake I put it in the oven and it got some additional rise there.
Oh my, I had forgotten how much I love that kind of fruit bread! Chewy, tangy and very satisfying

Thanks for the reminder, with all that has been going on I had forgotten to order fruit cake.

I just bought three fruitcakes and I always get one for Christmas.

I ended up not making it, last year - life just got ahead of me, lol. But, this year, I made a double batch (gotta make up for last year's lack, right?!?). This time, I used a decent, but not expensive dark rum, instead of brandy, and... ooohhhhhmmmyyyyyy... So incredibly yummy! I'm not likely to go back to the brandy, for it. Although, I might (someday) try a blackberry brandy...

Anywho, I've now converted a few more people from scoffers into fans, lol. But, I get cravings for the stuff, year 'round. So far, I've not caved, and tried to make it any other time of year, because it takes months to be ready, when you dry your own fruits, in season - not even including the curing time, after baking.

Here I thought it was just me, but I notice that all you people aren't using those totally horrid (in my opinion) commercial maraschino cherries. I read your recipes and you're using home dried fruit. The "Canada Jay Cake" I make is similar to a fruit cake except it has pumpkin in it, and it doesn't seem to matter what dried fruits I use in the mix, and I've even used frozen black currants, and everyone likes it. It's moist enough without booze, and I'm not trying to preserve it, so since alcohol generally doesn't agree with me and my family pretty much abstains (bad history in previous generations makes them understandably wary), I'm glad to have a recipe which doesn't need it.

To me a really nice, home-dried fruit cake is a great winter treat and maybe permies can spread the idea to the younger generations by showing them what *really good* fruitcake is all about! It about growing your own fruitcake!