When I was kid and later I enjoyed a good fruitcake. It is a hallmark of Christmas. I heard all the jokes about bricks and so forth.The problem evolved by people not wanting to use the right ingredients and wanting ti done too fast.Who's first with state fare ribbon, no alcohol, Fruit Cake Receipt.No short cuts or substituions allowed of moder freez and ship stuff.

claxton fruitcake is the best. Its not cheap or very big.

Tried a lot of fruit cakes. My favorite ended up being the Costco fruit cake. Out of Costco you have to improve on the flavor. Sorry, we pour brandy over it and let it set a few weeks. Ours will be ready to sample in a few days.

Our son sent us one of these Trappist FruitcakesIt's the best I've ever had. Claxton tastes like cardboard bricks now.

This is the white fruit cake my mother used to make. My mother-in-law used to make it early and each week unwrap and drizzle with peach brandy. Texas Pecan Fruitcake1 lb (abt 2.5 c) candied red cherries, cut in pieces1 lb (abt 2.5 c) candied pineapple, cut in pieces1 lb (abt 3 c) golden raisins1 lb (abt 4 c) pecans, coarsely chopped4 c sifted flour2 tsp baking powder2 c butter4 tsp lemon juice2.25 c sugar6 large eggs, well beaten until thick and piled softly1. Thoroughly grease one 10 in tube pan. Set aside.2. ix together the prepared fruits and nuts and 1 c of the flour. Sift together the remaining flour and baking powder. Set aside. 3. Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition. 4. Add beaten eggs in thirds, beating thoroughly after each addition. 5. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally beat only until smooth (do not over beat). Mix in the fruit mixture. Put batter in pan, spread evenly. 6. Place a shallow pan with 3 c. water on bottom rack of oven during baking. 7. Bake 275 degrees 4.5 hours or until cake tester comes out clean when inserted in cake. 8. Remove from oven. Set on cooling rack. Abt 7 lbs fruitcake.

Here's another family favorite, more candy than cake. My mother used to mix it with her hands because it's very sticky!! Icebox Fruit Cake 1 pound candied cherries1 pound candied pineapple1 pound golden seedless raisins2 boxes dates2 cups pecans2 cups walnuts2 pounds butter cookies or graham crackers, crushed1 pound marshmallows or marshmallow creme2 cups evaporated milk or sweetened condensed milkIn food processor, chop cherries, pineapple, raisins, dates, pecans, and walnuts. Mix chopped fruits and nuts into cookie crumbs, coating evenly and well. (Cake crumbs may be substituted, if desired.)On low heat, melt marshmallows in milk, stirring to blend smooth. Gradually stir just enough marshmallow mixture into crumb-coated fruits and nuts to bind the ingredients. The final mixture should have a very stiff consistency. It may not be necessary to use all of the marshmallow mixture.Pack the mixed batter into two loaf pans that have been greased and lined with waxed paper or parchment. Let stand to set. Remove from pans and wrap in waxed paper. If desired, garnish cakes with nut or cherry halves or designs of candied fruits. Keep refrigerated. Makes two fruitcakes, about 32 servings.

FruitCake | Good Sam Community

Skid_Row_Joe
Explorer
Jan 25, 2015
rvten wrote:
Fruit cake is somthing you give to someone. To tell them just how much you do not like them.
If you're drop shipping Gethsemane bourbon fruitcakes, you're welcome to send me a dozen or so. PM me for my address. :W :B :p :B
dewey02
Explorer II
Jan 19, 2015
Just don't put these in your trailer or you will exceed your GVWR!
rvten
Explorer
Jan 18, 2015
Fruit cake is somthing you give to someone. To tell them just how much you do not like them.
Super_Dave
Explorer
Jan 14, 2015
austondog wrote:
colin street bakery Corsicana Texas

Texas sheet cake with lots of nuts, yes. Fruitcake, not so much! ;)
Skid_Row_Joe
Explorer
Jan 14, 2015
The one and only Gethsemani Farms make and ship the very best fruitcakes in the world.

http://www.gethsemanifarms.org

800-549-1619
austondog
Explorer
Jan 10, 2015
colin street bakery Corsicana Texas
austondog
Explorer
Jan 10, 2015
colin street bakery Corsicana offers a really good fruitcake you can order online
down_home
Explorer II
Jan 09, 2015
Wife made one week of Christmas. Too late.
Seeing this I realized the recommended two week wait for flavors to meld is here.
We will try it tonight.

Couldn't wait and just ate a piece. It is absolutely great.
No booze though.
Jim_Shoe
Explorer
Jan 08, 2015
Double post.
firecapt1
Explorer
Jan 08, 2015
I've tried them all and this recipe makes the best fruitcake ever. It's from Alton Brown from the Food Network (Good Eats):

Free Range Fruitcake

1 cup golden raisins
1 cup currants
½ cup sun dried cranberries
½ cup sun dried blueberries
½ cup sun dried cherries
½ cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
¼ cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 ¼ sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 ¾ cups all purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
¼ to ½ cup toasted pecans, broken
Brandy for basting and/or spritzing
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.