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I’m going to try a double recipe today and make some of it in mini-loaf pans. Hopefully I won’t overcook them. Also hopefully I’ll like it, since I’m still not sure I like fruitcake
I kept the total amount of fruit and nuts the same but adjusted for what I have. I’m using semisweet choc chips, dried pineapple, golden raisins, dried cranberries, dried cherries, quartered dry apricots, Brazil nuts, almonds, walnuts, and pecans. I hope there’s room for some cake in there.
I am happy to report that I a cut a slice of warm Bishop's bread (despite admonishments it is better after it ages) and found it delicious!
I made a double recipe in 10 mini disposable loaf pans. I think maybe I should have done 8-9 instead of 10 to make them a little taller. Huddled together on quarter sheet pans, they took one hour to bake at 300.
I couldn't believe how heavy the batter bowl was, I was very nervous before baking.
I just made a few loaves, it is great & very adaptable. I did not have all the dried fruits listed so I went with what I had which was figs & apricots, chopped them smaller, & some raisins & crasins, which I added some brandy too. I love cherries so we cut some marascino cherries in a jar in half, & used some of those. I found the batter very dry, so I added some sourish milk to make it wetter, I think the eggs I used were too small. But we just had a slice & I love it, I am quite sure I will be making another batch before Christmas day.
Thanks a million, this is so easy & yummy.
eta I kept the fruits & nuts to the amounts as listed, just different fruits & nuts. The chocolate gives it a nice twist.
Last edited by evening sun; 12-18-2017 at 04:03 PM..
Just came across this thread - this bread sounds absoolutely delicious. I love chocolate, nuts, candied fruit, and nice crusty bread so this is something I will definitely make. Just printed out the recipe.
I am planning to bake this tomorrow and just noticed - there is no shortening or oil in the recipe - will this cake not turn out dry without some fat in it? I am just wondering if the butter or oil was forgotten?
Hopefully someone can give me some feedback on this as I have never made fruitcake before. Thanks in advance!
There's more "stuff" than cake in it, as you can see from my picture a few posts up. I don't find it dry with all those lovely moist fruits, but I do think it tastes a lot better warm.
There's more "stuff" than cake in it, as you can see from my picture a few posts up. I don't find it dry with all those lovely moist fruits, but I do think it tastes a lot better warm.
Indeed - I'm soaking most of the stuff in rum in an airtight container overnight based on the guidelines here:
I'm not doing all the cheesecloth soaking and powdered sugar curing they describe, this loaf will be gone by next weekend!
Can't wait to see how it turns out - must remember to photograph for my food website.
I finished the Tortuga rum cake this afternoon - my daughter can't wait until we cut into it.
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