fruitcake without candied fruit

If we have any left after that we freeze to enjoy when a craving hits. SO good! Looking for fruitcake recipes?Allrecipes has more than 100 trusted fruitcake recipes complete with ratings, reviews and baking tips.. Holiday Baking: Fruitcakes - Allrecipes. Going to give 4 and keep 2…will try not to eat my cakes all today. Use the candied fruit in recipes for a sweet treat. Beat 4 eggs until frothy. We are empty nesters so a cake lasts a while!! https://www.mycolombianrecipes.com/torta-negra-colombiana-colombian-black-cake/ Reply, Ditto to everyone’s remarks above about the keeping qualities of alcohol laced fruitcake. I have wondered for decades – what happens if you make a fruit cake but don’t “feed” it? For the cake to be able to last for months without spoiling, fruit pieces need to be either candied or dried or preserved, and then alcohol-drenched. 3/4 cup melted butter, cooled. So I always use aluminum-free and recommend it. Wrapped it in cheesecloth, stored it in a tight plastic container, and gave it a quick drink of 1 tablespoon rum only twice again. However later on my Mom started making holiday fruit cake cookies (with rum) and they were my favorite of all her cookies. It makes perfect sense that this cake was popular in Nova Scotia. Our fruit was soaked in dark local dark rum for several weeks. …Instructions say “Do not use wine. Rehydrate the fruit by simmering gently on the stove for about 5 minutes. Needless to say it was sickly sweet. A few were very (very) wet and others were similar to traditional cakes. Which is critical for taste as well as color. I’ve been intrigued by Jamaican Black Cake ever since I had a slice at a local restaurant. But the taste is a more richer, fuller, sweet umami flavour. Also, Laurie’s calls for a long aging. It will mold”. Excellent. Baked in a bundt pan with cream cheese and buttermilk batter for a moist and tender crumb. We did this – and by the time of the party the cake was over two years old and delicious. I wouldn’t feed it orange juice, that would definitely be a food safety issue. I grew up with brown sugar hard sauce. Said it is for making Black cake! Wan to to try this! Fruitcake - All Recipes. Reply. Pour 4 … Reply, Thanks for your prompt response and for making that correction to the recipe. When I make Christmas cake, I start off with all the fruit and nuts in a bucket and generously douse this mix with brandy, sometimes a bit of sherry also. For extra insurance, you can line the bottom of the pan with parchment paper. 150 gr (2/3 c) unsalted butter Very dry looking cake that actually looks more like a bun that anything else. She declared them ‘ripened’ just after Thanksgiving. Our Acadian family is from Cape Breton — my three times great Grandfather was captain of a clipper ship that sailed to the Caribbean. discussion from the Chowhound Home Cooking food community. I would add some grated lemon or orange zest and substitue a tablespoon or two (depending on the size of your recipe) of orange or lemon juice for some of the liquid. I find that plain, popped corn is the best cushion when shipping cookies. Subscribe and receive David's free guide to the best pastry shops in Paris, It's typical to find cakes like this that use burnt sugar syrup. Pour résister a la tentation d en manger tout les jours Reply, This is what I am making on weekend. I’m assuming I could use either brandy, cognac or whisky. Reply, We used to have hard sauce with mince pies, or apple pie. She introduced me to Jamaican black cake decades ago, in her book HOME COOKING. Made 6 mini loaf pans which baked in about 45-50 minutes (convection oven, double recipe). I will definitely try the recipe a try and attempt to relive my childhood, only my dark fruitcake will have the rum! Small amt of bourbon very nice. They are very popular and always baked in a loaf pan, maybe that’s a Canadian thing? Teresa Reply, I just looked at the recipe from the magazine- November 1988 issue of Gourmet. Thanks!! Everything now gone, my mom, the building, the making of the cake. It’s not vital to feed the cake and the alcohol (I believe) is necessary to preserve the cake for a longer period. ~ Kathleen Reply, Delicious recipe! I made one of the recipes that seemed most representative of the traditional Caribbean black cake – with the partially ground fruit. He’ll be especially impressed by the extensive process of preparing the fruits beforehand. Thanks so much and glad you’re enjoying the book (and have a copy for travel…too!) Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. I would imagine they’re rather dense…but delicious! Check the cake every few days and tipple a tablespoon or two of rum over the cake if it dries out. It was in the late 80’s I think, and I made it that year and most years since. They were delicious!! Greetings from Melbourne. Learn how to cook great Fruitcake without citron . I linked to a blog post I wrote about it if you’d like to know more. Well soaked in alcohol (the last mentioned is soaked in brandy and Grand Marnier or Cointreau) and carefully wrapped these cakes will last frozen for years, literally. Try it, you won’t be disappointed. Fabulous, moist, boozy… Nothing screams holidays better than dried fruit, bitters & booze, cake. Always gone by jan 6th. Shelley, a Trinidadian (Trini) baker Reply, Used to make a Jamaican black fruitcake every year and it was fabulous, a BIG one. Reply, Update—I did make a light version of this cake in January (w/out the molasses or dark brown sugar). Thank you! Just noticed a mocha walnut cake. I think the oldest fruitcake I have eaten (kept at room temp) was about 6 months old. One recipe I tried had a very, very long baking time and it appeared done at the halfway mark, so I took it out. I use Rose’s version of fruit cake and we love it. Thanks for your reply. As long as it is kept out of the air and in the dark with copious Trinidad Rum in it, it seems to last. It also uses bandy and orange liqueur instead of rum. There is also 21 year old special reserve and a 12 year old old gold. The recipes includes lots of raisins, sultanas, currants and glacé fruit cut up very small. Reply, Bonjour It was like a moist gingerbread, but loaded with bits and bites of dried and candied fruit, and yup, a good amount of rum. P, You can "feed" the cake by wrapping it in cheesecloth or muslin that's been soaked in dark rum and putting the cake in an airtight container at room temperature. Firmly pack into pan. So it is doubtful that you can deny the Afro-Caribbeanness of the culinary history and attribute a recipe that shows up over an entire region (yes we are a REGION) to one member of a community that generally has historically allowed; without protest or correction; outsiders to mistakenly give credit where the entire Caribbean has an intricately interwoven and deeply shared history. I’m hoping I haven’t wasted a kilo of fruit etc! Unfortunately the bottled ones sold online are out-of-reach (as in, three thousand miles away) so I went with blackstrap molasses as Jason suggested, which is stronger than the light molasses that’s normally used in baking. Reply, I inherited the fruitcake baking responsibilities when my grandfather died. It is ready to eat about about a month later, when it has lost the “raw” liquor taste and is just aromatic. Thanks for this recipe. I may even like it… though it will be all his to share or not, as he wishes. Reply, My mother, born and raised in Los Angeles with a Welch mom and German papa, made a wonderful fruitcake that she baked in October, swathed in strips of old cotton bed sheets, and regularly fed with brandy until Christmas. Since you mentioned burnt sugar as an alternative to the blackstrap molasses, I pulled out a jar of cider caramel sauce that got a little overcooked so it’s got a bite. They got a once a week spray with rum and stayed on a shelf in the basement, wrapped in foil. Thank you David for posting. I used Grand Marinier because we seem to have a lot of it and not big fans of rum, but everything else as in the recipe (no bitters). It is delicious but takes a long time to process. I am biased. Reply. Inquiring minds want to know. Thank you David as this is the best looking recipe I have seen so far. Dried figs but no cherries, of course molasses!, and strong coffee. To those who mentioned Laurie Colwin – YES!! Now on to the chocolate cherry fruit cake ❤️❤️❤️ Reply, Black cake is not made as a “quickie ashamed to say rum” kinda cake. I bought the hard copy – and then I had to buy the Kindle version so it could travel! I’ll know better next year! What have I missed? Reply, We make a version of Nova Scotia Black Fruitcake and definitely add more alcohol than called for, I also poke holes and brush on extra booze before wrapping with soaked cheesecloth, then plastic wrap and foil. My mom’s Delicious Dark Fruitcake recipe is clearly a version of Caribbean Black Cake. Reply, Sure, it just depends on what flavor you prefer. i pulled it out of the oven at 93C (200F) internal temperature after about 1h30 Reply, Thanks, David, for posting this recipe and the link to the book by Jason Schreiber. the most luxe of cakes. Since it’s an adults-only cake, if you want to make it extra grown-up, after it’s baked and cooled, you can swaddle the cake in rum-soaked cheesecloth or étamine (muslin cloth), as I did, and let it mellow for a few weeks where it gets better and better. Pour in the Grand Marnier (or Rum or Cider, if you are using those instead). A fruitcake is only as good as its ingredients. Hope you know you rock XXOO Reply, Can you help me troubleshoot an issue? It’s become our family tradition now and I love it. We’ve just finished last years and I’m set to make this years this weekend however it’s supposed to be 37 deg on Sunday so it might have to wait!! Reply, Just out of the oven (better late…) and smelling like Christmas heaven — many thanks!! Amazing. I need to try this! Reply. The black cake was always served with home made ginger beer and that typified Xmas for me. Fold in the rum-soaked fruits (they should have soaked up most or all of the rum; if there is a small amount of rum in the jar, like a tablespoon or less, add that to the batter, too) as well as the walnuts and stir just until combined but do not overmix. Fruitcake Recipe Collection.Fruitcake Storage & Serving Tips. When I woke up to this post the other morning it made my day. Blackstrap molasses is easy to come by. She wasn’t a drinker but used rum in the mix and drizzled lots more on top as it aged so its beautifully moist. The combination of that and the fruitcake complemented each other perfectly. I made it only a week before Christmas and poured the rum over that day. It also looks as if it’s already too late to -make a truly decadent cake in time for Christmas. Reply, David, I’ve got a Grenadian Black Cake mellowing (and being fed) now. Pure gold.7 times winner of awards. When I went to college and lived in an apartment, I made a recipe of brown sugar hard sauce, Left it in the refrigerator and ate a spoonful now and then. I made it on Thanksgiving weekend and soaked it in brandy until Christmas. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste. They featured strongly in an old New Zealand Christmas slice called ‘White Christmas’ (along with violently red dyed red cherries). Remove the bowl from the mixer and stir in the flour mixture by hand, mixing it only until the dry ingredients are abotu three-quarters combined. Make that four-fifths of the battle. They love it. There are also Pineapple Breakfast Cakes, his riff on the classic Sachertorte with chocolate and apricots, and a Jamaican Black Cake, that caught my eye for a number of reasons. Just made my second loaf! I’m going to try this one. Join the discussion today. The batter may appear a bit curdled. Reply, Thanks for this recipe David, I will enjoy trying it. Will make Brandied Oranges from the interior of the oranges or Laurie Colwin’s Orange Ambrosia which is even easier. Following along with you is so lovely… Would you consider curating a collection of holiday cookie recommendations for home bakers to create Holiday Cookie Boxes to ship to loved ones during this socially distanced holiday season? Notice, please, that there is no "candied" fruit in this recipe. I love seeing your blog notice in my email inbox with your yummy recipes. I cut out a Julia Child quote recently and pasted to my journal, “A Party without a cake is just a meeting.” Cheers! Let the cake cool completely.” Yes, the cake is hot when you pour the rum over it and it gets cooled completely before removing it from the pan. It’s by Jason Schreiber, a food stylist and recipe developer, who dreamed up with seventy-five cakes that feature fruit, everything from Key Lime Meringue Cake to a tropical fruit Panettone. Reply, Hi David. Crecipe.com deliver fine selection of quality No candied fruit fruitcake recipes equipped with ratings, reviews and mixing tips. So you just let it sit wrapped airtight for a couple days to let the spice meld, then eat it. But Colwin’s incredibly vivid description of the extraordinary flavor and texture of this cake made it necessary to attempt it. :) Reply, The 1984 edition of The Fannie Farmer Baking Book has a dark fruit cake recipe that is nearly identical (with some variation in the types of fruit), and includes a small amount of stem ginger. I bake Christmas rum cake till valentine’s and after that as a family tradition we chop the raisins, cherries , figs and dates soak them in rum to be used in December . Reply, Most of the fruits are either Italian candied peel, or Australian dried mango, Papaya and pineapple. :) Reply, Timely reminder as I’ve been meaning to make black cake! This recipe sounds like a modern upgrade and sounds delicious. Naff but delicious! A great fruitcake is a joy for well, if not ever then a very long time. I commend that recipe to anyone who wants to make a fruit cake, but finds this recipe a bit daunting. Reply, I love this comment. Reply, I just received chocolates from Maison du Chocolat per your recommendations in a previous Blog and OMG are they good!! The glaze creates a beautiful finish. I love this conversation about a cake. Thank you for the recipe. Reply, Longevity : I regularly feed it when I remember. I did put in some stem ginger and the zest of an orange. This candied fruit fruitcake is known as tutti frutti cake. David- love Drinking French! The IGTV videos always show up for me after the live events. Reply, Also, the piece is also in a compilation of her writing – I think it was “Home Cooking”. Reply. David, your videos are very informative, so enjoyable. Reply, Looks amazing. Good appetite! Blend in: 1 cup unsweetened fruit juice. Perhaps better research is needed before publication. Dredge fruit and nuts in dry ingredients. Preheat the oven to 325 degrees. Thank you for bringing so much joy to everyone! It’s a wonderful version and it wins over people who scoff at the idea of fruit cake. The browning ingredient was Parisien Essence a commercial caramel that can also be used in gravies and sauces. However, your recipe prompted me to prepare the dried fruit and marinate in brandy, something I don’t usually do. For its black color, “browning” or burnt sugar syrup is typically used. Thanks David but do check out Laurie’s version Reply, I also immediately thought of Laurie Colwin when I saw Jamaican black cake. So pour the rum over the hot cake in the pan, let it cool — completely? She grinds up the dried fruit and incorporates it into the batter. (Unless you put them there.). Reply, The ladies in my family have been making fruitcake for a few decades. Reply, It is perhaps better named Caribbean Black Cake. New to the blog but very much enjoying it! (like I’d let rum go to waste. There won’t be any cake left to require long storage. Lasts for ages. Her book introduced me to Jamaican Black Cake decades ago! I’m from Trinidad and Tobago, and BLACK CAKE is something we all grew up with. Ecorce d orange et de citron . Reply, Perhaps but some of those bundt pans that haven intricate designs have sharp creases and crevasses and batter can get stuck in them. I was afraid if I let it cool completely that it would be stuck in there. Reply, For fun, I pulled out my Fannie Farmer, which I’m pretty sure is the 1928 version (that page is missing, but looking at copies on-line, I think that’s mine) and how fun it was to find the Dark Fruit cake listed there. Thanks for making me laugh out loud. As much as I adore Laurie Colwin, her recipes can be a bit vague, so I’m going to try David’s version. Pour the 1/3 cup of rum all over the cake. Packed with lots of candied fruit peel and mixed nuts. While we like the flavors provided by the different fruits listed above, The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. I now want to try it without molasses, as much as I love molasses, and make my own candied orange peel and maybe use some brandy this time. It is a much simpler form of fruitcake (in fact, one of the easiest cake recipes I know). It is a process with love and pride paying tribute to the many hardworking displaced Africans who watched the fruits of their labour sail away to countries unknown to them..it is made in all West Indian countries and in South America where slavery took place…a genuine BC takes a year for preparation and tons of work with lots of rum..not the tiney bit you described and it is not a grown-up cake..it is served to children…yes I delighted in going house to house in Trinidad for a slice..it is not a fruit cake..big chunks showing means the mixture was not left to soak long enough before the baking process. Looks like the flavors are deep and rich! It was interesting to see how they all differed – some used red wine, others rum. It’s a big recipe and makes 6-8 loaves — a real oven filler — because that’s what you need for consuming, saving, and gifting to the very few who deserve to be on the list. This is stirred daily for several weeks and really is decadent by the time I’m ready to bake. Whisk together the flour, baking powder, salt, and spices in a small bowl. Can you please comment on aluminum-free baking powder? Reply, Thanks for the recipe – made it for my partner’s birthday (with a couple of tweaks to account for what I had in my cupboard). Notify me of follow-up comments by email. pumpkin spice pudding dessert | myrecipes | myrecipes, Caramelized Onion Pretzel Rolls with Caraway Salt, Fried Potato Dumplings with Orange-Vanilla Sugar. Wish I could give everyone a piece. Add the egg, vanilla extract, and almond extract and beat well to … Not forever of course. Thanks David. I tried following her instructions for making the “burnt”syrup by reducing dark brown sugar for many years and it was fine but tricky. Trying to make the extra-dark caramels she describes it —bitter but not too burnt—was daunting. Reply, Hey david I came across your recipe while browsing the pinterest. 3 cups candied pineapple chunks ... sugar and oil in a medium size bowl. Reply, Hello RVM…I have been searching for that Black Cake Gourmert article for a long time!! Learn how to cook great No candied fruit fruitcake . I am so excited to start on it this weekend. Quite dense, very moist—slice carefully! She kept it in a 5 gallon tin can ( 6 cakes in bread pans) in a closet off the kitchen…I can remember going down town with her to buy the fruit(green cherries, red, candied pineapple) in old building with a wooden floor in Akron Ohio. Reply, Milk in a fruit cake sounds very odd to me! Line two 9x5-in. To make the cake, preheat the oven to 300ºF (150ºC.) I just add the flour, a couple of eggs, and some melted butter, spices etc. You can to connect with social networks or by Login form (if you are a member). Very simple: 1/3 C room temp butter creamed thoroughly, then gradually beat in 1 C confectioner’s sugar until as light as whipped cream, then 1/2 tsp vanilla drop by drop. Recent recipes Reply, Just ordered burnt sugar from Etsy. Today, however, I will tackle Yours…..wish me luck! We re-soak every week for 4 weeks and let it “cure”. I get the “tropical fruit mix” at Sahadi’s, in Brooklyn. This would be better in this size. Even in our Australian climate it would keep until the next Christmas no problem. I had everything except the candied orange peel so included good plain dried orange peel and fresh organic lemon peel. sounds delicious. Thanks! I don’t think it every dies so long as it is properly stored but it never gets a chance in my house! In a large mixing bowl, cream the butter and brown sugar together. Reply, I never cared for fruitcake growing up as we always received a few (in tins) as presents during the holidays. Her recipe appears in Home Cooking, although I’ve never made it. Beard also included a white fruitcake recipe from Let, his mother’s cook. B-U-T I-T I-S H-E-A-V-E N !!!!! Used prunes, raisins and currants. Reply. I was wondering if it would work with gluten free flour. I ended up removing it from the pan while it was still a tad warm, but it was so well-buttered (parchment, too) that there was no problem. As always, thank you for your work. Reply, Have used a version where you soak the fruit in wine/rum mix for a month then make the cake with brown sugar/water reduction, this is way easier. The thing that no one else has mentioned is that it was always served with a delicious “hard sauce.” David, do you have a recipe for Hard Sauce? A Jamaican cake is normally quite moist and dense with rich macerated fruits that have been soaked for ages. I have made her cake every year. They told us that many bakeries in England contributed cakes for the wedding, which are typically shared with wedding guests and the public alike. It’s a Jamaican black cake but each country in the Caribbean block has their own take on this luscious cross between a steamed pudding and a cake. (The original recipe said 1 hour, 45 minutes, but mine was done sooner, which may be because my loaf pan is narrower and higher than a typical loaf pan.) And if he doesn’t like it, I’ll just eat it all myself. I personally would probably go with cognac of the three you mentioned. from NYC to Pari— enjoy the end of year celebrations!! It turned out really well! We had it on a very dark persimmon cake that was served warm. Took 1hr35 in my oven with a standard loaf pan. Maybe that’s the rum talking :) Reply, Yes I’ve seen recipes that have you grind up the dried fruit partially. Will see how it does in 24 hrs. Some outlast the marriage :). I’ve added 7 Tablespoons of dark rum and it only covers about half of the fruit. (In fact, I like them, as well as most traditional British desserts.) You can find these on Amazon. Or do I keep it in the fridge wrapped in a rum soaked muslin cloth… Reply, I’m from Jamaica and we leave ours in a tin in a closet for months as long as it’s in a tin or air tight container and has plenty of alcohol in the cake it will be alright. Add the mixture to the left to flour/fruit mixture. Reply, Had the same issue and ended up putting the fruit in a ziplock bag and squeezing the air out. Keep in fridge, can be frozen. Looking forward to trying this recipe, once I’ve stocked up on rum :) Reply, I have been making your Tu BiShvat cake since you published it in 2012. He has a little piece with a nightcap occasionally, so it must last a long time. If using fruit in recipes, make your dish within 1-3 days for best results. Though that might be rushing it. Reply, How many eggs? Christenings, weddings and Xmas, Hope we can make it last At least three weeks this time! Learn how to cook great No candied fruit fruitcake . I just have any rum. I wasn’t planning to make them this year but now I can’t resist. She gives me a generous chunk of her fruitcake every year and it is AMAZING! They seemed to be the gift to give but no one seemed to like them. I took a look at the Fannie Farmer fruitcake recipe which does have a similar list of ingredients (which most fruitcakes do) but in this one, the amounts of leavenings, brown sugar, spices, eggs, milk (this one has no milk whereas the Fannie Farmer recipe does), differ, and this one more candied/dried fruits which are soaked in rum; the Fannie Farmer recipe doesn’t soak them. Thx again. Gradually beat in dry ingredients. Reply, James Beard included several fruitcake recipes in ‘Delights and Prejudices’. The only fan was my father who loved fruitcake and used to detour to Claxton, Georgia on his way from NYC to FL to buy their famous fruitcake. I used to dislike this cake — and still do — when the candied fruits are left in huge chunks.

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