Any fruitcake fans?

[Anonymous]

I’m a fan of GBBO and traditional fruitcake fed with brandy sounds delicious. Where’s the best place to order from? I see Williams-Sonoma has one from an Abbey. Any personal recommendations? I like the taste of brandy or rum in my desserts and I enjoy things that aren’t too sugary sweet.

[Anonymous]

Order from Holy Cross Abbey in Berryville. They deliver. Those monks really liquor up their fruitcakes, and they come in pretty tins.

[Anonymous]

My parents love gethsemani farms fruitcake , the monks add a lot of liquor !

[Anonymous]

I ordered one for myself from Red Truck Bakery and it is outstanding. Unfortunately they’re sold out for this year, but maybe keep in mind for next year.

[Anonymous]

I picked up a Walkers Strathspey cake from Rodman's -- fruit cake with marzipan and royal icing. It's scratching the itch for me.

[Anonymous]

I like mince pies but fruitcakes like Christmas pudding, not so much. The icing on the Strathspey cake makes it go down a bit better

[Anonymous]

It’s not hard to make your own, if you want to go that route. It’s best when made weeks in advance, covered with cheesecloth, and punched down with your booze of choice every few days.

[Anonymous]

Strathspey cake PP again. True confessions, in my fridge right now are:

2 homemade Christmas puddings
1 Scottish black bun
1 box of mince pies
1 Strathspey cake
1 jar homemade mincemeat

[Anonymous]

I started making my own and was surprised by how easy it is. The cakes are very tasty.

[Anonymous]

I make my own and love them - my secret ingredient is marmalade! Mixed peel can be hard to find in the states but I get mine on nuts.com. I make two every year and only marzipan/ice/decorate one. The other I just enjoy plain…it’s excellent with cheese actually.

I also always make mince pies and put some orange zest and juice in the pastry. SO good.

[Anonymous]

Anonymous wrote:I make my own and love them - my secret ingredient is marmalade! Mixed peel can be hard to find in the states but I get mine on nuts.com. I make two every year and only marzipan/ice/decorate one. The other I just enjoy plain…it’s excellent with cheese actually.

I also always make mince pies and put some orange zest and juice in the pastry. SO good.

Also - I don’t feed my fruitcakes. I soak the fruit in brandy overnight before I bake, and that’s plenty boozy for me!

[Anonymous]

Anonymous wrote:I make my own and love them - my secret ingredient is marmalade! Mixed peel can be hard to find in the states but I get mine on nuts.com. I make two every year and only marzipan/ice/decorate one. The other I just enjoy plain…it’s excellent with cheese actually.

I also always make mince pies and put some orange zest and juice in the pastry. SO good.

I make two, put marzipan on both but only royal icing on one.

[Anonymous]

I'm currently soaking raisins and dates in rum and just finished making candied pineapple and orange/lemon peels. My recipe calls for various types of nuts. Deliberating whether or not to go outside, grab a few black walnuts from under my wild black walnut trees and wrestle the meat out of the nuts, or cut to the chase and pick up the black walnuts at the grocery store, lol. I'm in a stalemate over this decision and it has delayed the baking of the cakes. Once they're baked I'm going to douse the cakes liberally with bourbon whiskey. YUM. I adore a good fruitcake.

[Anonymous]

Anonymous wrote:I'm currently soaking raisins and dates in rum and just finished making candied pineapple and orange/lemon peels. My recipe calls for various types of nuts. Deliberating whether or not to go outside, grab a few black walnuts from under my wild black walnut trees and wrestle the meat out of the nuts, or cut to the chase and pick up the black walnuts at the grocery store, lol. I'm in a stalemate over this decision and it has delayed the baking of the cakes. Once they're baked I'm going to douse the cakes liberally with bourbon whiskey. YUM. I adore a good fruitcake.

I have the same dilemma every other year when my black walnut tree produces. I’ve watched some YouTube tutorials and it seems like a ton of work so I’ve never actually tried.

Your cake sounds incredible!

[Anonymous]

Anonymous wrote:I'm currently soaking raisins and dates in rum and just finished making candied pineapple and orange/lemon peels. My recipe calls for various types of nuts. Deliberating whether or not to go outside, grab a few black walnuts from under my wild black walnut trees and wrestle the meat out of the nuts, or cut to the chase and pick up the black walnuts at the grocery store, lol. I'm in a stalemate over this decision and it has delayed the baking of the cakes. Once they're baked I'm going to douse the cakes liberally with bourbon whiskey. YUM. I adore a good fruitcake.

Rum AND bourbon? I thought brandy was traditional?