Fruit Cake! - Fiberglass RV


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Old 11-26-2005, 06:20 PM   #1
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:h84 Stopped by Collin Street Bakery, Corsicana, Texas today and bought a regular Apricot Pecan Fruit Cake. Good stuff! Less shopping time if you are going to mail order. Time's a wasting. Tom Trostel :h83
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Old 11-26-2005, 07:28 PM   #2
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I thought all fruitcakes were good for was hockey pucs?? :l31
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Old 11-26-2005, 07:34 PM   #3
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People actually BUY those things?

I thought they quit making them the same ones have been circulating for centuries. Who would ever know?
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Old 11-26-2005, 07:42 PM   #4
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I wondered who would bring up this subject
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Old 11-26-2005, 07:47 PM   #5
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Use of fruit cake.
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Old 11-26-2005, 08:27 PM   #6
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Just ordered 2 of their Yummy Deluxe Fruitcakes. In our opinion, Collin Street Bakery is the best.
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Old 11-26-2005, 09:44 PM   #7
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Johnny Carson once said that there was only one fruit cake in the world, and it just kept being passed around as a "gift".

:40 :40

Fruit Cake---not as nasty as Okra---but close. :22

Diane
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Old 11-28-2005, 07:30 AM   #8
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Fruit Cake---not as nasty as Okra---but close. :22
While I agree that fruitcake isn't for everyone, many have made their decisions based on that stuff you get at the store. :22 Collins Street is not like that. IMHO, it's yummy.
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Old 11-28-2005, 07:46 AM   #9
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H Better stop by the Bulk Food store on the way home tonight to pick up about 20 lbs of assorted peel, cherries, candied fruit, walnuts, pecans and almonds :31
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Old 11-28-2005, 08:23 AM   #10
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:h84 :h83

2 1/2 c Dates -- pitted and chopped
2 c Candied Citrus Peel --
: chopped
1 1/2 c Maraschino Cherries --
: drained,chopped
2 c Seeded raisins
2 c Seedless raisins
1 1/2 c Currants
1/2 c Maraschino cherry liquid
1 1/2 c Almonds -- blanched
1/2 c Brandy -- or fruit juice
1 cn Crushed Pineapple In Water
19 0z. - 540 ml
2 c Sugar
1 c Strawberry jam
4 c Flour
1 1/2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Cloves
1/2 ts Allspice
2 c Butter
2 c Sugar
12 ea Eggs
1 Brandy

DAY 1 - In a large bowl, mix together dates, peel,
raisins, currants, almonds and drained
cherries(reserve liquid). Stir in brandy or fruit
juice. Cover with plastic wrap and let stand at room
temperature overnight. In a saucepan, combine
pineapple and two cups sugar. Bring to a boil, reduce
heat and simmer, uncovered, stirring frequently, 30 -
40 min., or until mixture thickens. There should be
about 2 1/2 c of pineapple misture. Remove from heat,
stir in reserved cherry liquid and jam. Cover and
refrigerate overnight. DAY 2 - Generously grease and
line 6 9x5 inch loaf pans or three standard wedding
cake pans, with waxed paper, aluminum foil or
parchment. Grease lining. In a bowl, combine flour,
baking soda, cinnamon, salt, cloves and allspice. Add
one cup of flour mixture to date mixture and toss to
thoroughly coat fruits. In a large mixing bowl, cream
butter and two cups sugar. Beat in eggs one at a
time, blending well after each addition. Alternately
stir small amounts of flour mixture and pineapple
mixture into butter mixture. Mix fruit into batter
well. Spoon batter into prepared pans. Place a large,
shallow pan of water on bottom rack of oven. Fill
half full with hot water and preheat oven to 275.
Place loaf pans on middle rack and bake 1 1/2 - 2
hours or until a cake tester inserted in the centre
comes out clean. Remove cakes from oven, cool 10 min.
Remove from pans, peel off paper and cool. Wrap
individually in cheesecloth soaked in additional
brandy. Wrap in plastic wrap, then aluminum foil.
Store in a cool place and moisten cheesecloth
occasionally with brandy. Fruitcake can be aged 4-6
weeks then it can be wrapped securley and frozen.

My Variation on this recipie requires that all amounts of fruit be multliplied by 3 (except the canned pineapple and jam) Brandy can be at least doubled and the fruit / brandy mix should sit for at least 3 days and should be turned / mixed daily.


If I remember correctly this recipie was published for many years in the Toronto Star and accredited to Kate Aitken




And a couple of light notes on dry fruitcake from the author of the recipie that has been used in our family for a long time...move forward to minute 1:40 of the broadcast. Also check the tab to see historic notes on plum pudding.

Broadcast from Jan 1 1953

:94 :H82
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Old 11-28-2005, 10:33 AM   #11
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There are a few of us that appreciate fruit cake. I'm one of those who loves to eat it and also give it as gifts. I annoint it with rum and brandy throughout the year. Thanks for the reminder, it's time to get started on the 2007 supply.
I suppose if some like okra, some can enjoy fruitcake, some even like escargot, variety is supposed to be the spice of life. That's what makes people interesting and keeps life from being boring.
Enjoy the individuality
Kurt & Ann K.
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Old 11-28-2005, 11:50 AM   #12
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Opps,

Sure didn't mean to insult any fruitcake lovers---but sounds like I did.

My humble apologies.
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Old 11-28-2005, 01:16 PM   #13
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John and Diane,

My Grandmother sent the family fruitcakes for over thirty years. I had to endure some boring fruitcakes as a child but the one Grandmom was full of fruit and nuts and tasted great! I looked forward to that fruitcake so much that when she passed a few years back I looked on the old fruitcake tins and found the company's name and address. I ordered a fruitcake and just ordered this years. When I started looking for a fiberglass egg I looked at Scamps, Casita's and Bigfoot but decided to go with a Casita...I took it as a sign...since Corsicana and Collins Street Bakery is right down the road from Rice, Texas!

Randy
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Old 11-28-2005, 03:10 PM   #14
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Opps,

Sure didn't mean to insult any fruitcake lovers---but sounds like I did.
NO WAY! Diane.

Two types of people grow thick skin early on: Those that admit they like fruitcake and those that admit they like okra!
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