Fruit cake?????

[wildcat62]

You truly are a man of many talents.

[upcountrygirl]

I've already tried to post Grandma's fruit cake once, Worth... trying again..

1 lb of walnuts shelled and broken into pieces
1 lb of pecans shelled and broken into pieces
1 lb of fruit cake mix
*1 lb of raisins(I forgot to add the raisins. They're in Grandma's recipe but I don't like them so I don't add them when I make the fruitcake.)
1 lb of finely crushed graham cracker crumbs
1 bag of miniature marshmallows
1 small can of sweetened condensed milk

Mix the first 4 or 5 (if you're adding the raisins) items in a huge bowl. Pour marshmallows in a microwave safe bowl pour marshmallows. Pour milk on top of marshmallows. In 15 second increments melt marshmallow mixture. Stir after each 15 seconds. When the marshmallows have melted stir again and pour marshmallow mixture into fruitcake mixture. Forget a spoon. You're going to have to mix with your hands and work fast. When it's well mixed you can either pack into a nonstick loaf pan or form a wreath on a platter. Put the cake in the refrigerator to chill for at least 8 hours or overnight. Eat and enjoy!

[Lastfling]

Worth that’s one fine looking slice of fruitcake! Can you send me a slice 😊


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[Lastfling]

I don’t know why apostrophes cause those extra characters — ugh


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[Rajun Gardener]

Originally Posted by Lastfling

I’m closing in on the third week with my attempt. It has a distinct wine aroma when opened but fermentation for all the sugar seems slow. I added some champagne yeast lees I had saved from my last mead batch and some Fermax nutrient that kicked it up a notch but it appears to have slowed down again. Since I don’t know to what extent the fermentation needs are I’m tinkering😊

I wondered about it not bubbling too, I hope it's normal.

Another thing I thought about is the sediment. I guess it won't matter if you don't stir up the bottom.

[Rajun Gardener]

Worth, that cake looks good! When will it be old enough to start having nightcaps?

[bower]

Just read through... Worth your fruitcake with pecans looks mouth watering alright!!!! (pecans and angels are about the same for reverence in my mind!)



I leave out nuts from mine because of too many tastes of (other people's) fruitcake with stale walnuts in it. I can't stand unfresh nuts. So I prefer to make nut cake separately from fruitcake, and eat it up quick! This is of course because we have no fresh local nuts.
We always run short of fruitcake here, one giant slab doesn't satisfy the demand, so last year I got very ambitious and made two. And there is about a third of one left that has been sitting on top of my fridge for about a year, with very little attention (who wants to eat fruitcake unless it's cold out!) so for the sake of thread contribution I just hauled it down and cut and ate a piece. It has darkened a lot over the year it has been sitting, but tastes as fresh as it did when made. Fruitcake may really be an apocalypse bunker food.



Ah if I was more of a trickster I might make fruitcake every second year and fool everybody. I never tested its longevity before, because they gobble the thing up.

[Nan_PA_6b]

A nut cake- now that interests me.

[Lastfling]

Originally Posted by Rajun Gardener

I wondered about it not bubbling too, I hope it's normal.



Another thing I thought about is the sediment. I guess it won't matter if you don't stir up the bottom.

As the sediment is primarily yeast it may or may not have an impact. IMHO stirring it up should not be an issue until you actually use it for a cake. At that point not stirring for a few days before hand may need to be considered.


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[SueCT]

You inspired me to ask my Mom for her recipe. I am sure I will be happy to have it some day. For now, I would rather let her make it.

[AlittleSalt]

Originally Posted by Worth1

Folks I couldn't resist and cut off a sliver of the big one.
The look and flavor is beyond my expectations big time.
Soft nutty sweet dark and delicious.
A fruitcake fit for nobility and commoner alike.
Worth

Attachment 84888

I don't know if I will get to make a fruitcake? It will be after season if I get to do it. My ideas are to introduce a fruitcake to my family that is light in appearance, but be heavy on butter and eggs. I would like to use assorted nuts ground to take some of the flour's influence. That's thinking outside of what we all grew up knowing, but I know it can happen.

[Rajun Gardener]

It's day 21 of the Friendship cake and I just added the cherries and a can of mixed fruit(pineapple, cherries, white grapes and pears). It still has that HOBO wine smell<=no offense to any Hobo's

[Lastfling]

I&rsquo;m about three days behind you on the additions. In the meantime, I ve got the real deal in the oven now.
😊



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[Rajun Gardener]

Nice! I guess I'll have to make one too, maybe.

[Lastfling]

Well, here are the results of my fruitcake adventure... I couldn&rsquo;t resist trying it and seeing what I had. Not bad, even if I do say so and should get better with a little age - wrapped in brandy soaked muslim, sealed in aluminum foil and stored in a tin






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