Now stop rolling your eyes and gagging! I have found the "real" fruitcake recipe and have been using it for years. It does NOT have any of those hard little colored chunks of whatever that stuff is. It has real fruits; dried figs and dates and currents and raisins and even more of all that is good. And, in case that does not get your attention, it has a LOT of rum in it. After I cut up all the fruits, I put them in this large glass jar and pour 3 cups of dark rum all over it. They stay in here for a few weeks, being stirred occasionally until all the rum is absorbed. Then the mixture is ready to be incorporated into a batter and baked. 
If you are interested in a wonderful fruitcake, let me know and I will post the recipe. I think the original recipe came from the New York Times Cookbook years ago and I have made some refinements to it. Here you can see the beginnings of the "Jamaica Spiced Black Fruitcake".
If you are interested in a wonderful fruitcake, let me know and I will post the recipe. I think the original recipe came from the New York Times Cookbook years ago and I have made some refinements to it. Here you can see the beginnings of the "Jamaica Spiced Black Fruitcake".
3 comments:
I used to make fruitcakes. I always thought the cake was great. I do not know why they have gotten such a bad repetition. dee
We have a Fruitcake Festival every year honoring the fruitcake!
www.inyocounty.info
This year the theme is "Food of the Pharaohs"..because it was!
Jude - I have the brochure that came with my order and posted the stencil contact information in the comments section of my blog.
Rayna
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