Wednesday, December 26, 2012

Fruitcake

This cake is made from a recipe that I got from a friend, Susan of Days on the Claise. I'm not sure (so I hope she'll clarify) if the recipe is Australian or English. My memory isn't what it used to be. This is the second time I've made it and I know I'll make it again.

A slice of Christmas pudding. Fruitcake and cream.

It's a very dense cake, but moist and flavorful. This time I used black currents, golden raisins, sultana raisins, dried cranberries, dried apricots, prunes, and candied ginger for the fruit. I think that you can use whatever dried fruits you have available and the cake will be just as good.

As usual, I think this cake is better after several days. And it's good imbibed with a bit of liqueur. Here, I've served it with a dollop of sweetened cream. Yum!

10 comments:

  1. Daisy's Best Fruitcake is Australian, although its roots are probably British with a bit of German thrown in. Yours looks great. I always think it is better when you add a bit of ginger to it like you have. Bits of pineapple work too. My contribution to this classic is to mix and match the flours a bit, replacing some of the wheat flour with almond meal or chestnut flour.

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  2. Susan... is that recipe on your blogosphere?
    If not, can you make one and blog about it, please?
    The 'gredients sound yumschious!

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    1. No, I've never put it on the blog, and I don't feel totally comfortable about doing so (although Daisy herself is dead now). I'll send you the recipe.

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  3. Walt, that cake looks soooo delicious!!!
    Watch out for those extra pounds my friend....you can't hide from them...they find you wherever you are.

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  4. Ooh, Susan, that idea of adding a little nut flour sounds great.

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  5. I love rich fruit cakes, and puddings. Yours looks delish. Perfect for a Christmas celebration.

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  6. Now that's what I call a fruit cake!

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  7. susan, thanks. I thought it was Australian, but had a bit of a doubt. I did use some almond flour in this batch. Delicious!

    anne marie, I'll defer to susan on that.

    virginiac, oh, I know. Moderation...

    judy, it works really well with this cake.

    jean, it's very tasty and just right for the holidays.

    starman, it's certainly not the door-stop variety!

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  8. If that's one that can be adapted to gluten-free flours, I'd be glad of the recipe, too.

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