You know how it is – recipes come and go and years later you think you imagined that memorable fruitcake. Looking for that memory or have one to share? I’ll post ’em here for others to answer if you’ll email me. I’ll post the answers as well. Thanks!
Light or Blonde Fruitcake
I’m looking for a lost, unique recipe. I remember most of the ingredients, but not the proportions. It’s a light or blonde fruitcake. It uses flour, mace, allspice pickled watermelon rind, brandy, butter, sugar, candied orange peel, candied lemon peel, almonds, maraschino cherries. Does this sound familiar to anyone????
Jarred Mincemeat and Bisquick
I live in Sacramento California – I was looking at your e mail about fruitcake and wonder if you may have a recipe that was popular in the 70’s for a quick and easy fruit cake made with jarred mincemeat and Bisquick Thank you
Fruitcake for People who Don’t Like Fruitcake
I’m looking for a recipe I knew some 40 years ago as “Fruitcake for People who Don’t Like Fruitcake”. It used only Brazil nuts, dates (maybe), walnuts and maraschino cherries and, possibly, orange juice–and was delicious.
And while I’m asking,
There was another one that was essentially a date cake over which orange juice was poured and let set until absorbed–equally delicious.
Plantation Fruitcake with Sliced Cling Peaches
Back in a 1970s Christmas/Thanksgiving issue of Family Circle or Woman’s Day magazine, there was a whole section on fruitcakes. Included was a recipe for Plantation Fruitcake which used sliced cling peaches in it. I made that cake many times through the years..but when I recently moved, the recipe got lost in transit. Is there anyone out there who has this recipe? Thanks for your help!
We might have an answer to this, the most frequently asked for recipe here on the site! Check out this recipe!
Fruitcake with homemade candied orange peel
Hi: I’m looking for a fruitcake recipe that wasn’t cooked. I candied the orange peel whole and after drying – I stuffed them with a mixture of nuts? candied fruit? and I believe graham crackers? orange juice? and brandy. I wrapped them in cheesecloth soaked in either rum or brandy. I think I kept soaking them once a week. Seems like they had to sit at least 30 days. Then you sliced them in rounds. Amazingly, astoundingly good. One of those things you just KNOW you’ll never forget.
Hope you can help. I did them in October to get ready for Christmas. I had to use the LARGE navel oranges..
Canadian Living – Merry Christmas Magazine Recipe
My mother has lost her favourite fruitcake recipe and I was hoping someone from your website could help. The fruitcake appeared in a Canadian Living Merry Christmas magazine from a few years back. In this issue was an article on hosting a fruitcake stirring party. The recipe I’m looking for is called “Medium Dark Fruitcake”. Thank you so much.
Lucille Ball’s Fruitcake Recipe
Several years ago Lucille Ball’s fruitcake was published. One of the ingredients was golden raisins & cake was wrapped in cheesecloth soaked in rum. We loved this fruitcake but I have misplaced my recipe. If anybody still has it please, please send to me. Thank you and have a Merry Christmas!
looking for what my mother called a “candied fruit cake” ingrdients were candied cherries. candied pineapple, dates and eight cups of pecans for two spring form cakes. No flour, I recall a slight batter of eggs and sugar. Sound familiar? I need help! Thank you,
Fruitcake Cookie Recipe
I have lost a recipe for fruitcake cookie. I have searched on the internet and have found some that were close but not quite.
What I remember is that it called for: Brandy, raisins, currants, golden raisins, citron, green and red cherries, nuts (I don’t remember what kind). The fruit, nuts, and brandy were combined and refrigerated for a couple of days maybe and stirred periodically. Then the batter was mixed up and combined with the fruit mixture and dropped by teaspoons and baked as cookies that kept very well.
Recipe with Karo light corn syrup
I am looking for a fruitcake recipe similar to one that I remember helping my mother or grandmother make many years ago. It had most of the standard ingredients but no alcohol, citrin, peels, or other bitter ingredients. To the best of my memory, it included at least some of the following ingredients. One thing that stands out in my recollections was the use of Karo light corn syrup.
Ingredients would include: pecans, dates, light and dark raisins, candied cherries (red & green), candied pineapple, flour, Karo syrup
Philly in the 1980’s?
There was a recipe in the Philadelphia newspaper in the early 80’s with only fruits such as dates, figs (all kinds), raisins, all dark fruits, molasses, some chocolate, for a very moist dark dark, cake. Yielded a lot of fruitcake… Anyone recognize this?
And a bottle of rum…..
My grandma made fruitcake using 2 quarts of RUM for 1 large (bundt cake size) She would store the fruitcake in a cool basement over a 2 month period she would keep adding the rum. The carmelizing effect made this the best fruitcake in the world. We were unable to find here recipe when she passed away. Anyone with a recipe similar to this?????