I agree.
Take a listen to Holiday Lament (The Fruitcake Song).
Loser. :rolleyes:
I bought pecans for mine today.
I need dates instead of those nasty raisins.
I have made a fruitcake and it was good. It is a committment though …
I like lots of nuts and fruits and just enough batter to hold it together and to soak up the rum. It’s the weeks and weeks of dousing with rum that makes it great. And that I don’t have the patience for.
I don’t notice that the liquor adds that much.
Of course, I eat some immediately that it is cool enough to not burn my mouth.
Please elaborate about using rum.
I pour a little rum (once peppermint schnaps) over it, soak some paper towels in rum and put them in a closed plastic container with the fruit cake, and don’t notice much difference.
Thanks!
I’m more or less in this category. My husband grew up with a raisin and pecan cake that is thoroughly soaked in booze (so much so that the raisins become little brandy bombs when you bite into them), and I make one every year for him. I’ll eat it. It is pleasant enough.
My husband and son both like the fruitcake our local grocery store bakery makes. It has candied fruit. I don’t care for it, but neither do I consider it an abomination.
The “traditional” recipes that I know involve wrapping it in cheesecloth soaked in rum in a sealed container and pouring rum over it once a week for at least 6 weeks.
I usually eat all four of them before six weeks.
I LOVE fruitcake. Fruitcake and its cousins (Christmas pudding and fruit mince pieces) are the best thing about Christmas.
Sadly, I am the only one in my family who feels this way (how did my sons not inherit the gene for loving dried fruit based comestibles?) so we don’t often get it, even at Christmas, because it would either be wasted or I’d end up making a total pig of myself and eating the lot.
It’s in a book called The Art of Cooking with Spirits, by Elise Landauer Meyer. Your public library ought to be able to ILL it for you, or you can try online used-book stores.
Maybe we should do a homemade fruitcake exchange next year … I can experiment with making them in the tiny loaf pans instead of the full sized ones. Or maybe a muffin placque.
I have my mom in laws persimmon pudding recipe but no real source for good persimmons, at least until we move to California and can steal hers 
I love fruitcake, but dislike nutcake, and so many 'deluxe" fruitcakes are loaded with nuts.
I want golden raisins, currants, and just enough glace fruits to make it look pretty. Some decent booze.
The fruitcakes we get over here in the Western-style supermarkets are much better than anything I had in the US. Most of it comes from Britain including a really nice Glenfiddich-topped cake.
This year we also got a rum-soaked cake from Germany. You can smell the rum from across the room.
This absolutely does sound like the perfect fruitcake. Where to get it?
If it has chocolate chunks in it, its tolerable but I wouldnt inflict it on anyone.
I would be the definite winner in such an exchange - I’ve never made a fruitcake, only bought various ones from good bakeries. It hardly seemed worth the effort just for me.
This is something I cannot understand. No one loves chocolate more than I (I’m a fully fledged addict) but I’d never consider eating a fruitcake with chocolate in it. Ditto “hot cross buns” which have choc chips instead of dried fruit - an abomination and should be banned in my not so humble opinion.
This would give you the chance to browse for what looks to be the perfect recipe online, head over to King Arthur Flour for the cute little paper baking trays, and they sell dried fruits nuts and flakes suitable to be included [I seem to remember they also have a fruitcake mix, and a variant that comes with a paper baking tray designed to be given away as a gift.] On my Bujold mailing list we had cookie exchanges for a few years, they were fun.
I don’t mind it, but I think I’ve only actually had some once or twice. It wasn’t done in my family. However, Panettone was done and it’s delicious. It’s an Italian thing if that wasn’t clear, and in the diaspora, although my family is from one region down. It still has the raisins and candied fruits, but to my recollection the saturation is denser in fruitcake. Also the break is a soft, sweetish, light bread. Maybe kind of like challah?
Radio song from awhile back: I Hate Fruitcake.
Yum, Christmas cake! Fruitcake with Stilton, anyone? I’m drooling…
(Never had one from a shop, I don’t think. They don’t have my great-granny’s recipe, who knows what could happen!)
" raisins, which are added dry and not soaked."
Gack!
Italian diaspora? 