Comments on: FRUITCAKE?! Yes, fruitcake – get over it. This is GOOD fruitcake. http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: natzsm http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-65832 natzsm Thu, 02 Feb 2012 10:10:47 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-65832 It has been a week since I tried out the recipe. I was able to make four 7" X 3" loaf pans (I used a total of 700 grams of dried fruit). I filled the pans around 3/4 full and they rose beautifully above the rim of my pans. Right out of the oven, they kind of felt light for their size and I could tell that they were not dense because the cakes would spring back when I pressed the tops. I brushed the tops and sides with a mixture of brandy and honey about 1/4 cup per loaf and sealed them in plastic wrap. I have since brushed them a total of three times the last time using cherry brandy because I ran out of plain brandy. The cakes are stored in the refrigerator because it is warm and humid here. I plan to sample one of them on Valentine's day and then eat one loaf every month to test the shelf life. I noticed that they are already kind of dense after the three brandy "sessions" but they still do absorb the brandy. How often do I still have to brush them for the next four months?? <strong> Brushing with the 1/4 cup mixture once a week should be enough. ~Amy</strong> It has been a week since I tried out the recipe. I was able to make four 7″ X 3″ loaf pans (I used a total of 700 grams of dried fruit). I filled the pans around 3/4 full and they rose beautifully above the rim of my pans. Right out of the oven, they kind of felt light for their size and I could tell that they were not dense because the cakes would spring back when I pressed the tops.

I brushed the tops and sides with a mixture of brandy and honey about 1/4 cup per loaf and sealed them in plastic wrap. I have since brushed them a total of three times the last time using cherry brandy because I ran out of plain brandy.

The cakes are stored in the refrigerator because it is warm and humid here. I plan to sample one of them on Valentine’s day and then eat one loaf every month to test the shelf life.

I noticed that they are already kind of dense after the three brandy “sessions” but they still do absorb the brandy.

How often do I still have to brush them for the next four months??
Brushing with the 1/4 cup mixture once a week should be enough. ~Amy

]]> By: natzsm http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-65612 natzsm Thu, 26 Jan 2012 08:32:03 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-65612 I read in the blog entry for this recipe that these were still moist and delicious after seven weeks. Has anyone tried ageing them for six months or more like traditional fruitcakes? When I plan of aging fruitcakes for more than six months, I soak all my dried fruits for at least 48 hours in brandy or rum and omit all nuts in the batter to prevent them from turning rancid. I simply press the nuts on top of the fruitcake when I apply the final glaze two weeks before Christmas. I was wondering whether the dried coconut and coconut milk could stand a very long aging process? <strong>Readers, has anyone tried long aging of this particular recipe? We haven't... as you say, the coconut might be the sticking point. PJH</strong> I read in the blog entry for this recipe that these were still moist and delicious after seven weeks.

Has anyone tried ageing them for six months or more like traditional fruitcakes?

When I plan of aging fruitcakes for more than six months, I soak all my dried fruits for at least 48 hours in brandy or rum and omit all nuts in the batter to prevent them from turning rancid. I simply press the nuts on top of the fruitcake when I apply the final glaze two weeks before Christmas.

I was wondering whether the dried coconut and coconut milk could stand a very long aging process?

Readers, has anyone tried long aging of this particular recipe? We haven’t… as you say, the coconut might be the sticking point. PJH

]]> By: natzsm http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-65590 natzsm Wed, 25 Jan 2012 17:44:46 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-65590 I have been dying to test this recipe since I first saw it a couple of months ago but I have already baked a couple of "traditional" fruitcakes for my Christmas giveaways so had to postpone baking them. Planning of testing them NOW so I could decide if I am to make them for my Christmas 2012 giveaways. Could I use both coconut powder AND then still add coconut milk instead of regular milk or would that be over doing it? <strong> Is it possible to over-do coconut? I am a little biased, but I think it will be wonderful! ~Amy</strong> I have been dying to test this recipe since I first saw it a couple of months ago but I have already baked a couple of “traditional” fruitcakes for my Christmas giveaways so had to postpone baking them.

Planning of testing them NOW so I could decide if I am to make them for my Christmas 2012 giveaways.

Could I use both coconut powder AND then still add coconut milk instead of regular milk or would that be over doing it?
Is it possible to over-do coconut? I am a little biased, but I think it will be wonderful! ~Amy

]]> By: Felechia http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-64888 Felechia Sun, 01 Jan 2012 23:15:19 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-64888 I made this in December and I really liked it. I didn't have dried pineapple, but I had some delicious dried mango that I used instead. And I didn't have marmalade, or apricot jam, so I used Ginger Preserves, but it was still great. I baked it in two 8 1/2" by 4 1/2" pans and they took about two hours to test as done. Before I baked them I topped them with turbinado sugar and finished them with simple syrup flavoured with vanilla. I'm thinking this will be on the menu next December too, and now I know where to find dried pineapple bits! Thanks. <strong>Felechia, your tweaks sound marvelous! Thanks for sharing them here - PJH</strong> I made this in December and I really liked it. I didn’t have dried pineapple, but I had some delicious dried mango that I used instead. And I didn’t have marmalade, or apricot jam, so I used Ginger Preserves, but it was still great. I baked it in two 8 1/2″ by 4 1/2″ pans and they took about two hours to test as done. Before I baked them I topped them with turbinado sugar and finished them with simple syrup flavoured with vanilla. I’m thinking this will be on the menu next December too, and now I know where to find dried pineapple bits! Thanks.

Felechia, your tweaks sound marvelous! Thanks for sharing them here – PJH

]]> By: kalcantara http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-54246 kalcantara Sat, 18 Dec 2010 17:32:10 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-54246 I just finished the first out of the 4 cakes I made with this recipe, in fact I made them in the exact way that its posted here. OMG!!! They came out sooooo good! I was planning to give 2 as a Christmas present mmm... don't think so ;) Thanks so much KAF Here you have your biggest fan ever. Just to make u understand I currently live In Venezuela with my family and I always and I mean always find a way to get my things from the us! My husband says I'm the only person on earth capable of doing such a thing ;) And as I always say ingredients are ALL. KAF rocks!!! I just finished the first out of the 4 cakes I made with this recipe, in fact I made them in the exact way that its posted here. OMG!!! They came out sooooo good! I was planning to give 2 as a Christmas present mmm… don’t think so ;) Thanks so much KAF Here you have your biggest fan ever. Just to make u understand I currently live In Venezuela with my family and I always and I mean always find a way to get my things from the us! My husband says I’m the only person on earth capable of doing such a thing ;) And as I always say ingredients are ALL. KAF rocks!!!

]]> By: Bev in San Diego http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-44314 Bev in San Diego Mon, 10 May 2010 17:17:25 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-44314 Just tried this recipe last night using canned pineapple and it turned out wonderfully. I don't like dried fruit, nor did I want to do the soaking, so I bought a can of pineapple tid bits, cut them in half so that I had little cubes and squeezed out the liquid. The cake is moist, but not soggy, rose beautifully and it adds a nice zing to the banana-y sweetness. I also made it in a festive Nordic ware bundt pan and mini-bundt pans for the left over batter. 90 min for the big pan, 60 minutes for the minis. They look fabulous, would make wonderful gifts, and taste great. I will be taking them into work today for a final verdict. Just tried this recipe last night using canned pineapple and it turned out wonderfully. I don’t like dried fruit, nor did I want to do the soaking, so I bought a can of pineapple tid bits, cut them in half so that I had little cubes and squeezed out the liquid. The cake is moist, but not soggy, rose beautifully and it adds a nice zing to the banana-y sweetness.

I also made it in a festive Nordic ware bundt pan and mini-bundt pans for the left over batter. 90 min for the big pan, 60 minutes for the minis. They look fabulous, would make wonderful gifts, and taste great. I will be taking them into work today for a final verdict.

]]> By: sandra j mcgahan http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-27148 sandra j mcgahan Wed, 16 Dec 2009 02:40:21 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-27148 Ummm... At the risk of being laughed out of town... is it too late to start fruitcake for christmas giving now? the 15th, and I am ashamed to say time has gotten away from me. Thanks for your answer, I'll be waiting with hopefulness that a little Christmas magic can still happen! <strong>No problem at all, Sandra. Just make sure you glaze it afterwards, then glaze it probably every other day. It's the "fast forward" fruitcake! And <a href="http://www.kingarthurflour.com/recipes/orange-cranberry-nut-fruit-cake-recipe" rel="nofollow">this fruit cake </a>can be enjoyed immediately - give it a try if you like. Enjoy - PJH</strong> Ummm… At the risk of being laughed out of town… is it too late to start fruitcake for christmas giving now? the 15th, and I am ashamed to say time has gotten away from me. Thanks for your answer, I’ll be waiting with hopefulness that a little Christmas magic can still happen!

No problem at all, Sandra. Just make sure you glaze it afterwards, then glaze it probably every other day. It’s the “fast forward” fruitcake! And this fruit cake can be enjoyed immediately – give it a try if you like. Enjoy – PJH

]]> By: Lynn Esterly http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-27140 Lynn Esterly Wed, 16 Dec 2009 02:28:22 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-27140 this would be much easier if i could print it....i see nowhere to do that. i hate having to keep referring to my pc, which is in a totally different room than my kitchen! thank you. <strong>Lynn, easiest thing to do is to link to the recipe at the end of the blog, and click "printable version" (just below the recipe title). Here's a <a href="http://www.kingarthurflour.com/recipes/taste-of-the-tropics-fruit-cake-recipe" rel="nofollow">link</a> if you don't want to backtrack. Sorry we're making things difficult for you! PJH</strong> this would be much easier if i could print it….i see nowhere to do that. i hate having to keep referring to my pc, which is in a totally different room than my kitchen! thank you.

Lynn, easiest thing to do is to link to the recipe at the end of the blog, and click “printable version” (just below the recipe title). Here’s a link if you don’t want to backtrack. Sorry we’re making things difficult for you! PJH

]]> By: Janice M. Biscoe http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-26452 Janice M. Biscoe Sat, 12 Dec 2009 18:19:00 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-26452 Hi, Just wanted to let you know that the fruitcake was a hit! The ladies all loved it and I had to do more! One of the comments was," wow, no green stuff in here"! Also, "This tastes more like a cake and looks like one also". And a last one, "Wow, did you put anything in here, like rum or something"?! I did and it was not overpowering. Your cake just embraced the flavors. This time, I made one "cake" and the rest of them cupcakes and they are beautiful. I started checking them at 15 minutes as suggested above and it did take almost 40 for them to be done. What a joy to be able to know that the goods that you supply are top-notch. I think that this fruitcake will be a centerpiece each year. As usual, everything is perfect. Janice <strong>Thanks for letting us know about your successful "fruit cake," Janice - seems so long as it's not called FRUITCAKE it goes over much better! PJH</strong> Hi, Just wanted to let you know that the fruitcake was a hit! The ladies all loved it and I had to do more! One of the comments was,” wow, no green stuff in here”! Also, “This tastes more like a cake and looks like one also”. And a last one, “Wow, did you put anything in here, like rum or something”?! I did and it was not overpowering. Your cake just embraced the flavors.
This time, I made one “cake” and the rest of them cupcakes and they are beautiful. I started checking them at 15 minutes as suggested above and it did take almost 40 for them to be done. What a joy to be able to know that the goods that you supply are top-notch. I think that this fruitcake will be a centerpiece each year. As usual, everything is perfect.
Janice

Thanks for letting us know about your successful “fruit cake,” Janice – seems so long as it’s not called FRUITCAKE it goes over much better! PJH

]]> By: Cyn http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/comment-page-2/#comment-26414 Cyn Sat, 12 Dec 2009 15:18:02 +0000 http://blog.kingarthurflour.com/2009/10/29/fruitcake-yes-fruitcake-%e2%80%93-get-over-it-this-is-good-fruitcake/#comment-26414 I've got six little loaf pans of this cake in the oven right now. They look so cute and the scent of them baking is wonderful! Like others who have commented, I hate the "regular" fruitcake even from upscale bakeries. My parents adore the regular stuff, so I do purchase one for them every year for their anniversary (a week before Christmas.) It's my hope that I can sort of "convert" them with this tropical goodie! I'm also planning to send some to my aunt and uncle, and saving one for my boyfriend and me for...hmmm, perhaps New Year's Eve?Rum-a-pum pum indeed! Thanks so much. I adore this blog and all the explanations of the recipes; it's great to read about the reality of baking. Love the KAF products. I’ve got six little loaf pans of this cake in the oven right now. They look so cute and the scent of them baking is wonderful! Like others who have commented, I hate the “regular” fruitcake even from upscale bakeries. My parents adore the regular stuff, so I do purchase one for them every year for their anniversary (a week before Christmas.) It’s my hope that I can sort of “convert” them with this tropical goodie! I’m also planning to send some to my aunt and uncle, and saving one for my boyfriend and me for…hmmm, perhaps New Year’s Eve?Rum-a-pum pum indeed!

Thanks so much. I adore this blog and all the explanations of the recipes; it’s great to read about the reality of baking. Love the KAF products.

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