fruitcake without candied fruit
She gives me a generous chunk of her fruitcake every year and it is AMAZING! David, your videos are very informative, so enjoyable. But worthwhile! We had it on a very dark persimmon cake that was served warm. Reply, My husband loves fruitcake, the cheap kind you can buy in a tin here in the States, which I’ve always found a bit odd and have teased him about through the years. Use the candied fruit in recipes for a sweet treat. I guess this minimized the access to ants or pests, excessive oxygen and evaporation of alcohol, and light. A holiday staple, fruitcake is a classic treat that appears in traditional Christmas spreads and is gifted (and regifted) throughout the season. It is a much simpler form of fruitcake (in fact, one of the easiest cake recipes I know). Reply, It’s in Home Cooking, an excellent book. Fruitcake Recipe Collection.Fruitcake Storage & Serving Tips. I wasn’t planning to make them this year but now I can’t resist. I just add the flour, a couple of eggs, and some melted butter, spices etc. 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. When I asked her about it, she simply said, “That’s how we do it in Canada.” To this day, it was still the best fruitcake I’ve ever had. I grew up with brown sugar hard sauce. It also uses bandy and orange liqueur instead of rum. You might look for that. Will try to cook it. Beat eggs and orange juice; add to fruit mixture and mix well. Reply, I didn’t say anything negative about English fruit cakes. Oddly enough, the recipe she used was swedish, but rich and tart and mostly fruit.. She coated the fruit in flour before baking for 3 hours at 300degrees. His parents also lived in Jamaica for a time and so this recipe will hit multiple pleasure centers! If I can find citron (Buddha’s hand) I will candy some again–first did it several years ago. Hope you know you rock XXOO Reply, Can you help me troubleshoot an issue? With that much dried fruit, 5 tablespoons of rum only comes up 1/3 of the way, not covering the fruits at all. WE ate it at Christmas and nobody died! Later, I saw the Laurie Colwin Jamaican black cake that is so similar, and wondered it the Dickinson family might have had a cook in the kitchen who came from Jamaica. Pour over fruit mixture and mix. Reply, I baked this beauty this past weekend. What do you think is a good substitute? Reply, Just out of the oven (better late…) and smelling like Christmas heaven — many thanks!! This recipe will now become a staple. Great for sipping. I remember my mother stirring the sugar in a large skillet. My mom’s compromise? Also when I make it again without molasses I am going to use Lyle’s Golden. 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. A fruitcake is only as good as its ingredients. Thank you for sharing this recipe! Reply, I love this comment. Merci :) Reply, We baked 160 dark fruitcakes for a fundraiser at our church. Just noticed a mocha walnut cake. 150 gr (1.5 c) icing (powdered) sugar 2 TBSP brandy or rum OR It’s all wrapped up and waiting for Christmas Eve. Being a Caribbean Islander we take decided offense to Americans and Europeans thinking that EVERYTHING Caribbean IS JAMAICAN. Reply, Most of the fruits are either Italian candied peel, or Australian dried mango, Papaya and pineapple. I was in the catering business back in the 80’s so I knew it appeared during that decade Usually the recipes produced 4 large cakes and were refrigerated or frozen after making. I’m going to try this one. Scrape the batter into the prepared loaf pan, smooth the top, and bake until a toothpick inserted into the center comes out clean, about 1 hour, 15 minutes. It is bursting with flavor! It makes perfect sense that this cake was popular in Nova Scotia. Reply, Looks amazing. I made this last Sunday. Despite your somewhat disparaging views of English fruit cakes I have to say that this Jamaican version is very like the recipes I use – the main variation being in the chosen fruits and liquor. All very sweet but meld well. As always, thank you for your work. Reply. Thanks. This recipe sounds like a modern upgrade and sounds delicious. 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. Said it is for making Black cake! Place oven rack in lowest position and large roasting pan on rack. Reply, I’m wondering the same thing! And it’s traditional to grind the fruit before incorporating into the batter for better flavor and consistency. I love reading your blog and your recipes always turn out successfully. Crecipe.com deliver fine selection of quality No candied fruit fruitcake recipes equipped with ratings, reviews and mixing tips. But the taste is a more richer, fuller, sweet umami flavour. I then cover it with thick homemade marzipan and royal icing and decorate with the family collection of little Santas and reindeer. Photos of Fruitcake Without Citron. They seemed to be the gift to give but no one seemed to like them. Read the Fruitcake without citron, peels or candied fruit. 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. Joyeux Noël to you and all you love. Thank you for the recipe. The goal here is to free fruitcake from its reputation as a Holiday Horror. 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. They are very popular and always baked in a loaf pan, maybe that’s a Canadian thing? Reply. That said, I’m glad to see a version of this holiday and wedding treat here. Since I haven’t started any cakes this year, your recipe has inspired me to make your version It will be done well before Christmas and have extra time to soak up all that booze. Reply, Just ordered burnt sugar from Etsy. Add the egg, vanilla extract, and almond extract and beat well to ⦠Add pecans, cherries, pineapple and dates; toss to coat. I just have any rum. Thanks David but do check out Laurie’s version Reply, I also immediately thought of Laurie Colwin when I saw Jamaican black cake. Rehydrate the fruit by simmering gently on the stove for about 5 minutes. Reply, Hello David, I was interested in this recipe, using molasses is a great idea. Perfect edible gift for the holidays too My mom’s Delicious Dark Fruitcake recipe is clearly a version of Caribbean Black Cake.
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