tag:blogger.com,1999:blog-271635632024-03-07T12:52:26.408-06:00Mondo Fruitcake. . . the Web's last bastion of fruitcake RESPECT.Unknownnoreply@blogger.comBlogger154125tag:blogger.com,1999:blog-27163563.post-56033231444453621172019-12-07T12:37:00.003-06:002019-12-07T12:38:28.927-06:00Fruitcake review: Rustic Bakery Fruit & Nut cake (aka Fruitcake)Hello everyone! I blame social media and the fact that I can barely even concentrate on an Instagram or Twitter feed for my lack of posting here. But nevertheless, my pursuit of good fruitcake continues, and will continue forever.<br />
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So there I was in Whole Foods, picking up, I don't know, olive oil or something, and subliminally my brain was telling me "the items you've selected will not yet cause you to gasp in shock at the amount of your bill! And lo, what did I just then see? The below:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedG6tcuzgpKcK-ofSjDQ_pJcd2chZX3Wy3ZAbN_jEwXUkHhtZYzM_q_9p-vbGr0Lshg9S9Hb-T_eDrmk0TQv5HgEiiSVQ6aZxnspvzJ5DJxXw22KT7uJUMLc7y1_RUMwQ2RWs/s1600/20191207_115426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="1600" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedG6tcuzgpKcK-ofSjDQ_pJcd2chZX3Wy3ZAbN_jEwXUkHhtZYzM_q_9p-vbGr0Lshg9S9Hb-T_eDrmk0TQv5HgEiiSVQ6aZxnspvzJ5DJxXw22KT7uJUMLc7y1_RUMwQ2RWs/s320/20191207_115426.jpg" width="320" /></a></div>
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I peered closer. I had seen a whole towering display of panettone, but this unassuming loaf looked like....could it be? I leaned in for a closer look: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH9T0ap5FaQAqJhGXsJvlQn3R31TS4umR2kM49TRoBnveD8lKnfXsu6AOYS-_nung_ooPEzMGECWEQJ672qpvKFeBmZs-VJyyhKGIuy4GRrM141njG50-IV_-dqsJSmE4uh48/s1600/5_20191207_082946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGH9T0ap5FaQAqJhGXsJvlQn3R31TS4umR2kM49TRoBnveD8lKnfXsu6AOYS-_nung_ooPEzMGECWEQJ672qpvKFeBmZs-VJyyhKGIuy4GRrM141njG50-IV_-dqsJSmE4uh48/s320/5_20191207_082946.jpg" width="240" /></a></div>
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Yup. They're trying to keep it on the down low, but that there, friends, is fruitcake. </div>
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The name of the bakery is <a href="http://www.rusticbakery.com/" rel="nofollow" target="_blank">Rustic Bakery</a> out of Petaluma, an organic bakery. It's a beautiful box and they have a nice description on the side describing this cake as something that will "vanquish forever fruitcake's bad reputation!" Bravo!</div>
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The price was around $18.99 for a 1 pound cake, give or take a dollar. That's not a bad price for the ingredients, which contain NO preservatives, along with: whiskey, apricots, cranberries, cherries, raisins, pistachios, hazelnuts, pecans, almonds and orange zest. All fruits are dried, not candied. And I say again NO preservatives--nothing bad in this cake (and by bad I mean artificial or food science-y--of course there's butter). </div>
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Here it is out of the box:<br />
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And again out of the paper. Looks like the loaf is baked and packaged in the same paper pan:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM32iqqD0mkzJNQ4d9_d7yZeO39cu8OvS0-AeUptxbBxZkh3521SEl5quSgPBAbtFy9vkxBstrnwQ-o1NEgyUn5mRUdniu7KqYL3vgWSy21PCCCS3tTV8sb3dfAzwKouIQAuPR/s1600/1575741173368_1575741170685_1575741165202_1575741163848_3_20191207_083222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM32iqqD0mkzJNQ4d9_d7yZeO39cu8OvS0-AeUptxbBxZkh3521SEl5quSgPBAbtFy9vkxBstrnwQ-o1NEgyUn5mRUdniu7KqYL3vgWSy21PCCCS3tTV8sb3dfAzwKouIQAuPR/s320/1575741173368_1575741170685_1575741165202_1575741163848_3_20191207_083222.jpg" width="320" /></a></div>
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Finally, a slice:<br />
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This cake is not chock-full of fruit and nuts like you may see in a more traditional fruitcake. They are there but there's a lot of cake along with it. I'm sure that's how they can price it at that price point--fruits and nuts are expensive!<br />
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That being said, this is a delicious cake. I would put it into a "fruitcake for beginners" category, as it tastes very much like a quick bread. The cake is delicious, buttery and a little crumby as you see, but it tastes really nice. You can taste the whiskey, which elevates it a bit from your usual breakfast bread, but it's not at a smack-you-over-the-head-level that you might get in something more hard core.<br />
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I am very pleased with this little loaf. If you're someone who loves fruitcake, and you want to convince your family that they would like it as well, this would be an excellent choice to bring to a holiday party. And it's right there in the bakery section of Whole Foods, at a price that won't kill you. (Obviously I don't know the extent of Whole Foods' distribution of this to their stores, but it's worth a hunt).<br />
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I agree with Rustic Bakery. The cake is very nice, and this--and ones like it--WILL vanquish fruitcake's bad reputation.<br />
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<i>Epilogue: when I reached the checkout with my small basket of, like, 4 items, I was shocked to find my bill to be $49.50. That's more like it, Whole Foods. Stay Whole Paycheck there, fellas. </i><div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-46092207606950908182018-12-06T19:28:00.000-06:002018-12-06T19:28:08.771-06:00Guest Post, and Food Network Magazine!Hello all, and happy fruitcake season! I hope that yours are all ordered, or are freshly baked and soaking up some tantalizing liquor in your basement/garage/fridge/mouth. I've been quite busy at work so unfortunately didn't even get around to baking fruitcakes this year, however my friends did, so I will be posting soon about our annual fruitcake tasting.<br />
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The December issue of <i>Food Network Magazine</i> contains an article on fruitcake where I'm quoted. Looks to be a really interesting article on fruitcake's resurgence, to which I proclaim a loud HUZZAH! I believe the article is currently only in their printed magazine so by all means pick one up.<br />
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If you're here because of that magazine article, welcome and please take a look around! You can also like my <a href="https://www.facebook.com/MondoFruitcake" target="_blank">Facebook page</a> and join other fruitcake lovers there.<br />
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Until further posts, please enjoy a guest post by Jay Martin, where he describes his love for a good monastery fruitcake and provides some great links and reference at the bottom. Please excuse the differences in font -- in the interest of expediency I will post it as is.<br />
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Thanks, Jay!<br />
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Monks selling fruitcake </span></div>
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<span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Guest post by </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.linkedin.com/in/jayedwardmartin&source=gmail&ust=1544232341607000&usg=AFQjCNFdyHn5acaLukTMjqX8Dv8Zdl_2DA" href="http://www.linkedin.com/in/jayedwardmartin" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">Jay Martin</span></a></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Every year my mom sends my brother a fruitcake. This year her source dried up, a clothing catalog called Norm Thompson. Her fallback source, the Vermont Country Store, didn’t have the right kind of fruitcake, which is baked by monks in Oregon. My mom asked for help. I stalled. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">You see, </span><span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’m the son who likes fruitcake.</span><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> Years ago my mom confused my brother with me somehow. Maybe my brother likes fruitcake too, or maybe he’s just been gracious. Either way my brother has received at least 14 Christmas fruitcakes that should have been mine. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I searched Google for monks selling fruitcake. The Oregon monks my mom remembered weren’t even the first search result. Impressed, I started a list. Google showed six monasteries, then I found Mondo Fruitcake which knew about two more, and then I found some nuns. The nuns in New York and the monks in Michigan are Orthodox, but most are Trappists, monks who stay silent at meals. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’m the son who eats fruitcake.</span><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> I’m the son who in a Christmas show attempted to eat an entire fruitcake in the time it takes to sing “The Twelve Days of Christmas.” I was going to succeed too, until the singers sped up. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The Michigan monks bake a four-and-a-half pound fruitcake. The Kentucky monks go up to five pounds. I added those details to my list. All the monks douse the fruitcakes. My mom was surprised to hear that fruitcakes have rum in them—or peach brandy if your monastery is in Georgia. I assured her that was the regular recipe. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’m the son who baked fruitcake.</span><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> I baked professionally, briefly. I worked at Jen’s Hawaiian Bakery Café in Santa Cruz, California. We used dried pineapple and tropical fruit. We moistened our fruitcakes with guava concentrate. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I sorted my list. Most of the monasteries were established in the years after World War II. Many young men sought a religious life after the military, including my dad. I showed the list to my mom, and she chose the California monks, who are Camaldolese. It's a monastery we think my dad visited. My brother got my dad's religious side, which might explain my mom's confusion about which son should receive a fruitcake baked by monks. I ordered the fruitcake for my brother. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’m the son who knows fruitcake.</span><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> After I placed the order, I came back to Mondo Fruitcake. Isabelle has tasted all the fruitcakes from monks (and fruitcakes from 26 other sources). I looked at her </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.mondofruitcake.com/p/fruitcake-ratings.html&source=gmail&ust=1544232341607000&usg=AFQjCNGypFmvEQdV5JUd6Rhb2udCzs5h0g" href="http://www.mondofruitcake.com/p/fruitcake-ratings.html" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">ratings</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. The fruitcake I ordered my brother wasn't number 1. Isabelle likes best the one she had as a child, which her mom still sends her every Christmas. Without telling my mom, I ordered Isabelle's favorite fruitcake for myself. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Monks selling fruitcake: the list</span></div>
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<span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Guest post by </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.linkedin.com/in/jayedwardmartin&source=gmail&ust=1544232341608000&usg=AFQjCNHWoLl7xw-T7qXBJnLyeIA_GyQEww" href="http://www.linkedin.com/in/jayedwardmartin" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">Jay Martin</span></a></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Here is a list of monks and nuns who sell fruitcake online as of Christmas 2018. Prices are rounded to the dollar and include shipping but not rush shipping. </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Abbey of Gethsemani (est. 1848) in Trappist, Kentucky, 2.5 pounds for $57 or 5 pounds for $101, </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.monks.org/index.php/links&source=gmail&ust=1544232341608000&usg=AFQjCNHaFcXxjRY_BXatrU_DwYwZ6rG3iw" href="http://www.monks.org/index.php/links" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.gethsemanifarms.org/fruitcake.aspx&source=gmail&ust=1544232341608000&usg=AFQjCNGq_9uMkEZUU_o2oED4YQhbTxE14w" href="https://www.gethsemanifarms.org/fruitcake.aspx" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Monastery of the Holy Spirit (est. 1944) in Conyers, Georgia, 1 pound for $28 or 2 pounds for $43, </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.trappist.net/abbey-trades/monks-bakery&source=gmail&ust=1544232341608000&usg=AFQjCNFgVHqsJwRNBcosxBhEoo9s1LRPDQ" href="http://www.trappist.net/abbey-trades/monks-bakery" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.holyspiritmonasterygifts.com/Fruitcake/products/4/&source=gmail&ust=1544232341608000&usg=AFQjCNGuiiRG7U_2GYbo1SGZPB0lI3UHsw" href="http://www.holyspiritmonasterygifts.com/Fruitcake/products/4/" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Our Lady of Guadalupe Abbey (est. 1948) in Carlton, Oregon, 1 pound for $30 or 3 pounds for $39, </span><a data-saferedirecturl="https://www.google.com/url?q=https://trappistabbey.org/&source=gmail&ust=1544232341608000&usg=AFQjCNFZ40jqz852_aQ22XCsE9rYa7ZcFg" href="https://trappistabbey.org/" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.trappistbakery.com/%23products&source=gmail&ust=1544232341608000&usg=AFQjCNE13NeTegoq3ozkk6NuLBP2_aOM2g" href="https://www.trappistbakery.com/#products" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Assumption Abbey (est. 1950) in Ava, Missouri, 2 pounds for $35, </span><a data-saferedirecturl="https://www.google.com/url?q=http://www.assumptionabbey.org/fruitcakes.asp&source=gmail&ust=1544232341608000&usg=AFQjCNFCJHB_cu85HEXywxyxzhOsoaUMiQ" href="http://www.assumptionabbey.org/fruitcakes.asp" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.trappistmonks.com/Assumption-Abbey-Fruitcake_p_9.html&source=gmail&ust=1544232341608000&usg=AFQjCNGWmyG5zqnCEqdpCxDKEI17obfVGQ" href="https://www.trappistmonks.com/Assumption-Abbey-Fruitcake_p_9.html" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Holy Cross Abbey (est. 1950) in Berryville, Virginia, 2.25 pounds for $47, </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.virginiatrappists.org/fruitcake/&source=gmail&ust=1544232341608000&usg=AFQjCNF4-d4iGvfYqxNEgoq8FHR9oxyF6g" href="https://www.virginiatrappists.org/fruitcake/" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.monasteryfruitcake.org/product_landing/monastery-fruitcake&source=gmail&ust=1544232341608000&usg=AFQjCNHCI1_2F0R3LcGZXZkyFApAxH11Ow" href="https://www.monasteryfruitcake.org/product_landing/monastery-fruitcake" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Abbey of the Genesee (est. 1951) in Piffard, New York, 2 pounds for $49, </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.geneseeabbey.org/abbey-stores/where-do-you-want-to-shop/online/&source=gmail&ust=1544232341608000&usg=AFQjCNFkAWjx9yIOPdIAfSKAfcgSHmUoCw" href="https://www.geneseeabbey.org/abbey-stores/where-do-you-want-to-shop/online/" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://monksbread.com/products/assumption-abbey-fruitcakes&source=gmail&ust=1544232341608000&usg=AFQjCNGiZcWZ_dKWpGgXIKRZg06gUXiMxQ" href="https://monksbread.com/products/assumption-abbey-fruitcakes" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- New Camaldoli Hermitage (est. 1958) in Big Sur, California, 1 pound for $39, </span><a data-saferedirecturl="https://www.google.com/url?q=https://contemplation.com/product-category/fruitcakes/&source=gmail&ust=1544232341608000&usg=AFQjCNFFuRzNnUiDaFWGqQ351yrFwUv7hQ" href="https://contemplation.com/product-category/fruitcakes/" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- New Skete Monasteries (est. 1966) in Cambridge, New York, about 2 pounds for $49, </span><a data-saferedirecturl="https://www.google.com/url?q=https://newskete.org/gift-shops&source=gmail&ust=1544232341608000&usg=AFQjCNG7RftBR6H2U4uhUlZVlWY3zE03Cw" href="https://newskete.org/gift-shops" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.goldbelly.com/new-skete-monastery/brandied-fruitcake&source=gmail&ust=1544232341608000&usg=AFQjCNHl8CjfIqipRpMRi9_Vl2d0L1zeLA" href="https://www.goldbelly.com/new-skete-monastery/brandied-fruitcake" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">- Holy Transfiguration Skete (est. 1983) in Eagle Harbor, Michigan, 4.5 pounds for $66, </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.societystjohn.com/jampot&source=gmail&ust=1544232341608000&usg=AFQjCNFBGWtrrY7_KlxkxSsnQl17HIhs-A" href="https://www.societystjohn.com/jampot" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">store</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><a data-saferedirecturl="https://www.google.com/url?q=https://poorrockabbey.com/product-category/fruitcakes/&source=gmail&ust=1544232341608000&usg=AFQjCNEGtBcqSNExBgQ37n4V4xq3-gnGOw" href="https://poorrockabbey.com/product-category/fruitcakes/" rel="noreferrer noreferrer" style="color: #1155cc; text-decoration-line: none;" target="_blank"><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; vertical-align: baseline; white-space: pre-wrap;">fruitcake</span></a><span style="font-family: arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-13123158173579146512018-10-23T21:42:00.000-05:002018-10-23T21:42:00.316-05:00Fruitcake season is here again....and yes, fruitcake is coming back. It's getting to be fruitcake season! I received my first King Arthur Flour catalog today. Here's the cover:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNikk0-9qGv76Jl_eusaKzGtKUOe_FV0NzI4UTabApIqagmw0xj-TfEOi28-6zueb4fDIEB1MZSxs7NW7rKVDOD_KgjUm8EqKVodFrkeUB_C3N06zayqYmvAp3ZVE1bbMzOUs/s1600/20181023_185708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNikk0-9qGv76Jl_eusaKzGtKUOe_FV0NzI4UTabApIqagmw0xj-TfEOi28-6zueb4fDIEB1MZSxs7NW7rKVDOD_KgjUm8EqKVodFrkeUB_C3N06zayqYmvAp3ZVE1bbMzOUs/s320/20181023_185708.jpg" width="180" /></a></div>
And oh, what's that in the upper right? What does that say?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64HtT8K6M3AvB-b_Ab2uFgCCcRh2n2bQEWm7sZXjS9xR396zr_yVdURoxaKDD6W1gdelKi3zaIV9s0BVtAhYeaBKqAjErFj3poYqUFdS_o3E3JauBE-DCMDz87B_dhuM7ADLy/s1600/20181023_185714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64HtT8K6M3AvB-b_Ab2uFgCCcRh2n2bQEWm7sZXjS9xR396zr_yVdURoxaKDD6W1gdelKi3zaIV9s0BVtAhYeaBKqAjErFj3poYqUFdS_o3E3JauBE-DCMDz87B_dhuM7ADLy/s320/20181023_185714.jpg" width="180" /></a></div>
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Let's zoom in a bit, shall we?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5bAp2FJLTZ7D90lMcuIKGVo6F6Omc-WmzLaUsD06MRZsjN10n-B9D04KZaTWd1MIDwkiil8bxGGhXofQUXWU-uzOxtwiHfdwT9YCJwEiWm43_8wSpxll33I13CQm34KFE049/s1600/20181023_185714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="691" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5bAp2FJLTZ7D90lMcuIKGVo6F6Omc-WmzLaUsD06MRZsjN10n-B9D04KZaTWd1MIDwkiil8bxGGhXofQUXWU-uzOxtwiHfdwT9YCJwEiWm43_8wSpxll33I13CQm34KFE049/s320/20181023_185714.jpg" width="320" /></a></div>
When fruitcake starts making it to the front of the King Arthur flour catalog......I call it a resurgence.<br />
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Seriously, though, the latest catalog contains <a href="https://search.kingarthurflour.com/search?p=Q&lbc=kingarthurflour&uid=453937065&ts=custom&w=fruit%20blend&isort=score&method=and&view=grid&af=pb:04%20type:products" target="_blank">several different fruit blends</a> in addition to their standard fruitcake blend...resurgence. They also have some nice sounding organic <a href="https://www.kingarthurflour.com/shop/items/organic-candied-lemon-peel" target="_blank">candied lemon</a> and <a href="https://www.kingarthurflour.com/shop/items/organic-candied-orange-peel" target="_blank">orange peel</a> from Spain....fruitcake resurgence!!<br />
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That peel,though....limited time only, and 8 ounce packages are $16.95 per. Pricey. Nuts.com has <a href="https://nuts.com/driedfruit/oranges/diced-orange-peel.html" target="_blank">candied orange peel for $6.99/pound</a>. I've used it and it's good quality. Maybe I'll try the King Arthur, but even Market Hall foods has <a href="https://www.markethallfoods.com/products/candied-orange-peel-cubes?variant=33847105793" target="_blank">imported Italian orange peel</a> for $17/pound, and it's very nice.<br />
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Which all leads to how I started this post. It's getting to be the time to start thinking about making and/or purchasing fruitcakes! I'm considering making the <a href="https://www.pinterest.com/pin/229894755958384291/" target="_blank">Sailor Jerry fruitcake</a>, and then an intriguing one that is supposedly <a href="http://recipecurio.com/maine-fruitcake-recipe/" target="_blank">from 1957 and contains crystallized ginger</a>. Remember that I have tons of fruitcake recipes collected on my <a href="https://www.pinterest.com/skizzerbelle/mondo-fruitcake-fruitcake-recipes/" target="_blank">Pinterest board</a>.<br />
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Are you thinking about your fruitcake baking/purchasing? Let me know what you're planning on my <a href="https://fb.me/MondoFruitcake" target="_blank">Facebook page</a>!<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-18772710260844151242017-12-24T09:00:00.000-06:002017-12-24T09:00:02.805-06:00For the love of FruitcakeI was recently quoted in an <a href="http://www.adweek.com/brand-marketing/why-fruitcake-the-maligned-holiday-treat-is-finally-getting-some-respect/" target="_blank">article in Adweek</a> about fruitcake. It's an excellent article about the history of fruitcake, how it may have received its bad reputation, and why there is that silent group of people (hello, person reading this blog post!) who actually love fruitcake.<br />
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I truly believe what I said in that article. Fruitcake's time has come. Why not? Just about everything else has been revisited. I live in Chicago, and I've seen the following items, just off the top of my head, get a modern update, or been made locally, or just been revisited with a fresh perspective:<br />
<br />
<ul>
<li>Mustard</li>
<li>Twinkies</li>
<li>Ham</li>
<li>Moon pies</li>
<li>Cider</li>
<li>Cookies & Milk</li>
<li>French fries & vanilla shakes</li>
<li>Pickles</li>
</ul>
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So why not fruitcake? Why not you, why not now? You might be buying local already--your beer, your bread, your alcohol, your pickles, your food. Why not find a local person making fruitcake and buy/try it? Or better yet, make it yourself?<br />
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Granted, maybe you just don't like it--you don't like the spiciness, or the nuts, or you don't like the texture of all the fruit, That's fine (my husband, God bless him, doesn't like it). Don't eat it. But...have you even tried it?<br />
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Fruitcake has a lovely, long tradition of being a condensed expression of a good harvest, of abundance, of hospitality, of care, and of love. For those reasons alone, give it a try.<br />
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Happy Holidays! Happy Winter! Happy New Year!<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-60225990174925221282017-12-23T12:19:00.001-06:002017-12-23T12:20:31.816-06:00Fruitcake tasting 2017!<div class="separator" style="clear: both; text-align: center;">
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The annual fruitcake tasting was held earlier this holiday season. As you may have read, on the blog or on Facebook, a group of us make different fruitcake recipes and share them. We agreed this year that our fruitcake-making abilities have definitely improved from when we first began. It's hard to make a good fruitcake! There's the purchasing--who's a good purveyor of quality fruit, etc? Then the preparation: carving out enough time and doing enough planning to have your fruit soaking in alcohol, and making sure you have ALL the ingredients in time to bake. Because we have our party right after Thanksgiving, that means that we're purchasing ingredients and baking right after Halloween--when, face it, most people are not in the holiday baking mood.<br />
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But several years of practice have honed this group's skills, and the photo below is the result-- a stellar group of delicious fruitcakes, cookies, and even a panettone!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgK5uU67Hee22aMqDLQLpOIYWUGBPtw5hh7ERw5MQ7EtWj9boVH3PIg1KiDn1BKn_cLdOsMh4qRkPjF3pMvfNxCHXxrcFgtrCiapfgwGwmAo0qahlQork1jWUhyphenhyphenaxdRIV0sSB/s1600/20171124_191715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="858" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgK5uU67Hee22aMqDLQLpOIYWUGBPtw5hh7ERw5MQ7EtWj9boVH3PIg1KiDn1BKn_cLdOsMh4qRkPjF3pMvfNxCHXxrcFgtrCiapfgwGwmAo0qahlQork1jWUhyphenhyphenaxdRIV0sSB/s400/20171124_191715.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fruit(cake)s of our labors</td></tr>
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What you're looking at, clockwise from upper left, is a <a href="https://www.thespruce.com/panettone-holiday-fruitcake-3029404" target="_blank">panettone</a>, Nigella Lawson's <a href="https://www.nigella.com/recipes/chocolate-fruit-cake" target="_blank">Chocolate Fruitcake</a>, <a href="http://www.seasonalwisdom.com/2012/11/recipe-for-martha-washingtons-great-cake/" target="_blank">Martha Washington's great cake</a>, a half of <a href="https://www.janeparker.com/Jane-Parker-Classic-Light-Fruit-Cake-48-Ounce-Ring_p_13.html" target="_blank">Jane Parker fruitcake</a> (the only commercially made cake in the bunch), Nigella Lawson's <a href="https://www.nigella.com/recipes/gorgeously-golden-fruit-cake" target="_blank">Gorgeously Golden Dundee cake</a>, the Joy of Cooking's <a href="http://www.thejoykitchen.com/recipe/pfeffern%C3%BCsse-peppernuts" target="_blank">Pfeffernuesse </a>(the powdered-sugar covered cookies), a chocolate fruitcake, and an 1866 (or Lee, as in Robert E) fruitcake. Unfortunately I don't have the last 2 fruitcake recipes in a linkable format yet, stay tuned.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYruezgycHVBBG-qkDCuvubkt7RQd0cBN5J0PVbfC2nfOerlMejqEp87ixFOxZXkWomq87Xq1Lrf9UvsaBw5kGQWNgSpcXnpxXHEiIHhol-tkq7ajpznS7OuTVoaxyz4WxHfBl/s1600/20171124_213213_001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1169" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYruezgycHVBBG-qkDCuvubkt7RQd0cBN5J0PVbfC2nfOerlMejqEp87ixFOxZXkWomq87Xq1Lrf9UvsaBw5kGQWNgSpcXnpxXHEiIHhol-tkq7ajpznS7OuTVoaxyz4WxHfBl/s320/20171124_213213_001.jpg" width="233" /></a>This group has had the Nigella Chocolate Fruitcake once before--a dense, dark fruitcake. I personally don't get a strong chocolate flavor from it; the other chocolate fruitcake tasted more chocolatey. Still, it's a good one to make if you like those dark, caramelized, deep and rich flavors in your fruitcake. </div>
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My friend who made the panettone was not super happy with the result, but I thought it was delicious! A close up of the texture is at right.Some commercially made panettones are cloyingly sweet, but this was delicious, yeasty, bready/cakey, and yummy with chocolate bits and fruit.<br />
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I've posted on the Martha Washington cake on Facebook, I'm pretty sure. I would not call it a fruitcake, frankly--it's more just a poundcake with fruits and nuts in it. The preparation for this cake was done by beating the egg whites and yolks separately. The whites are beaten until stiff, and then folded into the batter. However, this batter is pretty stiff all on its own, so I didn't get a good rise--I feel the batter flattened out a lot of the bubbles in the yolks. I also had soaked the fruit in alcohol, as mentioned in the recipe, but then also wrapped the cake in brandy-soaked cheesecloth. Uh-uh. Not enough heft in this cake to support the additional alcohol--it felt a bit too hot in the mouth. Once that alcohol evaporated, however, it tasted fine. I wouldn't bake it again, however, as I truly didn't feel it was a fruitcake.<br />
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The other Nigella Lawson recipe, the Golden fruitcake, was a big hit. This cake is described by Nigella as "squidgy," and I agree. It is just oozing delicious, sticky fruit. Big thing with this cake--gluten free! No flour in the recipe. Certainly adds to the "squidginess" if there's no glutinous batter involved! I advise cutting this one in very thin slices, however, as it is quite rich.<br />
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<tr><td class="tr-caption" style="text-align: center;">Closeup of the 1866 (Lee) fruitcake</td></tr>
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The chocolate and Lee fruitcakes were very similar in that they had a pretty even proportion of fruit to cake, and both were QUITE boozy--both are soaked in booze after baking. The chocolate fruitcake was very approachable--almost a quick bread with fruit in it. A good "fruitcake for beginners."<br />
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Finally, the Pfeffernuesse. I was a little disappointed. They were fine as cookies go--a spicy gingerbread-type cookie dusted in powdered sugar. I made these because they actually had black pepper in the recipe, and I was expecting something deliciously spicy. They certainly looked cute. But I have another Pfeffernuesse recipe that I've made that I like much better--they are dipped in a lemon glaze instead of powdered sugar, and they taste, well, frankly, more fruitcake-ish.<br />
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The <a href="http://www.mondofruitcake.com/2017/11/fruitcake-review-jane-parker-classic.html" target="_blank">Jane Parker</a> I've reviewed elsewhere. It was tasty, but as usual, commercially made pales alongside good, homemade cake.<br />
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Hope you all are tucking into a delicious fruitcake of your choice as we edge toward the dark nights of winter. Happy Holidays, everyone!</div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-92070429516330289392017-11-18T20:25:00.001-06:002017-11-18T20:25:38.318-06:00Fruitcake Review: Jane Parker Classic FruitcakeFrom what I hear, for certain areas of the country, the Jane Parker fruitcakes were a beloved part of Christmas. Not for my family—I had never heard of it until some blog readers asked about it. You all know I’m an <a href="http://www.mondofruitcake.com/2006/05/review-gethsemani-trappist-fruitcake.html" target="_blank">OG Gethsemani Farm</a> fan.<br />
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I had reviewed the <a href="http://www.mondofruitcake.com/2008/12/review-jane-parker-1-pound-dark.html" target="_blank">Jane Parker Dark fruitcake </a>a few years back. It was fine but evidently I wasn’t a fan. Since then, it’s my understanding that the cake became unavailable until the brand and original recipe were purchased by a new group after A & P’s bankruptcy. The cake is now made in the US Midwest (previously it had been made in Canada).<br />
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I was sent a 3 pound fruitcake, which costs $49.97 with free shipping. Packaged in a holiday tin, it’s $59.97 with tin. This is pretty comparable to other fruitcakes. It’s pricey, but I personally love it when shipping is included—just one flat cost. The fruitcakes are also available in 1-pound and whopping 4.5 pound sizes.
The ingredients are OK for a commercial fruitcake: raisins first, then cherries, pineapples, and the nuts are pecans. There is high fructose corn syrup in this cake, a bit of a surprise for me. So many products have been dropping this ingredient. I guess I’d prefer sugar but I’m not terribly surprised to see this in a commercial fruitcake. Finally, and my favorite: Fruitcake flavor. I don’t know. I guess a commercial flavoring—perhaps a spice mix? I didn’t get a clear answer when I asked the company. No worries – let this cake keep its fruitcake-flavored air of mystery.<br />
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The cake is garnished with pecans on top. They and all the nuts in the cake tasted very fresh—a straight-up pecan flavor, not burned, caramelized or otherwise off.
There is a good proportion of cake to fruit and nuts in this cake—meaning that it’s not all fruit. The cake itself is gold, and has a nice buttery, pound-cake like flavor.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykfoisnpzfInMc5TzENZg6EzPcggLxxyPYQlxwVOyoVHlI9LBfQdOabvV8EGwb-RYB5CI4aFxK64E3DMcxhVcEPs61_F6cY6WcbNI0osWfYmT18GR_ITD2nFrwKTH-i1IT3L5/s1600/20171110_054357.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1441" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykfoisnpzfInMc5TzENZg6EzPcggLxxyPYQlxwVOyoVHlI9LBfQdOabvV8EGwb-RYB5CI4aFxK64E3DMcxhVcEPs61_F6cY6WcbNI0osWfYmT18GR_ITD2nFrwKTH-i1IT3L5/s320/20171110_054357.jpg" width="288" /></a><br />
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The overall flavor is not complex, good and approachable-- orange, pecan, sweet, pound cake.
I’ve been happily snacking on this one. If you miss Jane Parker, you are safe to jump back in the pool and purchase. It’s a good “fruitcake for beginners.”
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-84917413553615571232015-11-28T14:09:00.002-06:002015-11-28T14:10:38.476-06:00Fruitcake Tasting 2015!!Last night was the annual Fruitcake tasting party at my friend Sherry's house. This event has truly evolved. A couple years ago we featured primarily purchased fruitcakes featured on this blog, with only one homemade cake. This year, there were seven--yes, <i>seven</i>-- homemade fruitcakes featured.<br />
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Another interesting progression has been our attitudes toward fruitcake. Previously, the attendees were fruitcake-curious. Now they are full on fruitcake aficionados, defenders, and even proselytizers.<br />
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So on to the party. We started with cocktails using a mixer that was really delicious and could be used to create both a fruitcake-esque type cocktail, or it could go full-on tropical. Here it is:<br />
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The <a href="http://www.theowlsbrew.com/shop-our-products/coco-lada.html/" target="_blank">Owl's Brew Coco-lada</a> was very delicious mixed with vodka, because it created a cocktail that was fruity and coconut-y, but also light and not cloying. Certainly when you're steeling yourself up to plow through six fruitcakes, you don't need cloying. </div>
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After our cocktails and dinner, we prepared ourselves for the fruitcakes. And what a beautiful variety met our eyes:<br />
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The center fruitcake is one from the New Antoinette Pope School cookbook, an older cookbook, I think from the '70s, and a local Chicago favorite, the Antoinette Pope School of Fancy Cookery being based in Chicago.<br />
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So in the photo, going clockwise around, starting with the cake immediately to the left of center, we have:<br />
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<li><a href="http://articles.chicagotribune.com/1985-11-21/entertainment/8503200491_1_cool-cakes-candied-additional-liqueur" target="_blank">Mary Meade's White Fruitcake</a></li>
<li><a href="http://cooking.nytimes.com/recipes/962-white-house-fruitcake" target="_blank">White House Fruitcake</a></li>
<li><a href="http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-fruit-cake-recipe.html" target="_blank">Nigella Lawson's Chocolate Fruitcake</a></li>
<li><a href="http://www.rte.ie/lifestyle/food/recipes/2013/0311/744665-irish-barmbrack/" target="_blank">Barmbrack</a>, an Irish fruitcake</li>
<li><a href="http://www.epicurious.com/recipes/member/views/apricot-macadamia-nut-fruitcake-1253553" target="_blank">Apricot-Macadamia Nut Fruitcake</a></li>
<li>Toasted Almond Fruitcake (Couldn't find a link but it was a recipe from an old Good Housekeeping Cook Book, copyright 1949).</li>
<li>Antoinette Pope Fruitcake (center)</li>
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Quite an impressive showing, eh? I must mention that my friend Laura, besides contributing the White House and Antoinette Pope, also made mini-loaves of two previously-made and highly esteemed fruitcakes, the Gourmet Best Fruitcake Ever (sorry, I'm not finding a link for this one) and Fiona Cairns' <a href="http://abcnews.go.com/International/Royal_Wedding/royal-wedding-cake-recipe-pastry-chef-fiona-cairns/story?id=13459548" target="_blank">Rich Tamarind Fruitcake</a>, aka the Will and Kate fruitcake, since it was served at their wedding. So I was sent home, blissfully happy, with a plate that looked like this:</div>
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PLUS two more loaves. I think I'll be set for the year......except I have family members with whom I must share my bounty. We'll see about that.</div>
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Anyway, on to the tasting. I'm going to group these into the darks, the whites, and the others. I won't be mentioning any Southern-style fruitcakes (which I define as very sweet, almost candy-like, without alcohol), because, it turns out, we all like our fruitcakes plenty boozy. </div>
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The two white fruitcakes were the Mary Meade White and the Apricot-Macadamia. Both of these I would consider "gateway" fruitcakes or "fruitcakes for beginners." They both were more like rich pound cakes with fruit (and booze) added. They were both delicious--keep in mind we had already had cocktails and eaten pizza, so I think a lighter fruitcake was welcome. They were well balanced, boozy, rich, and with a nice pound-cake-type crumb. The macadamia-apricot cake in particular was on the edge of what you could consider fruitcake, versus the Margaret Meade, which had cherries in it and so seemed a bit more fruitcake-esque. We all agreed, however, that these were delicious. </div>
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The darks included the Toasted Almond, the Nigella Lawson, and the Antoinette Pope, although the latter was more of a happy medium. </div>
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I made the toasted almond and on first tasting it, was not a big fan. There is a lot of raisin in this fruitcake, and anyone who has read other posts knows what an un-fan of the raisin I am. This one also has a lot of molasses, and I used stout in the batter as well, so overall the cake had a very dark, toasty flavor. The others in the party, however, liked the unique flavor, and I have a feeling that on its own, I will appreciate this more as the rich, dark, spicy cake that it is. </div>
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The Nigella Lawson is also a rather dark fruitcake, having cocoa in the batter, which I'm sure gives it a darker flavor. It does not, however, give the cake a <i>chocolate</i> flavor, so if you were hoping for chocolate gooiness, this is not that cake. There are prunes in this one and overall it also shares that dark, rich spiciness. It's very elegant as well if you choose to decorate it as my friend Sherry did, with gold dragees.</div>
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Coming in sort of in the middle of the ones I've mentioned so far was the Antoinette Pope. This is a classic, quintessential fruitcake, boozy, fruit-filled, and spicy, but not overly so. My friend went with a lot of citron and peels for her fruit mix on this one. I personally love orange peel because it gives cakes a fresh, bright flavor, but this was tempered with the slightly bitter taste of citron, which added complexity. I liked this recipe as a very nice take on a classic fruitcake. </div>
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On to the last two. The White House fruitcake was my favorite of the night, primarily because it was flat out sweet due to the delicious apricot glaze and icing. It was a really moist, boozy cake. If you peruse the recipe you'll see that it has a few different additions--almond extract, dried pears, etc---that adds to its uniqueness. </div>
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The final was a really unique cake or bread, called barmbrack, a traditional Irish fruitcake or bread. Upon a little investigation I learned that it's actually associated with Halloween more than Christmas, but I was thrilled to have this on the table. It has a really unique and yummy flavor, containing dried fruits like apples, and those fruits are soaked in tea. It was really unique. The one we had was a bit too moist and resembled in a way a bread pudding, but it was delicious. Definitely a recipe to investigate in the future.</div>
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There was some interesting discussion about the amount of care, time and let's face it, money that goes into making a fruitcake. We discussed going super hard-core and candying our own fruit for next year--but honestly, then, the preparation for these cakes would have to start in summertime, and as it is we were baking cakes around Halloween. What I take away from those discussions, however, is a real appreciation for what a fruitcake is--a celebration of bounty, richness, time, and love, all combined in one cake.</div>
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Happy Holidays all!!</div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Isabellehttp://www.blogger.com/profile/08533761668495638359noreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-5947001588074827432015-05-25T13:20:00.000-05:002015-05-25T13:21:39.883-05:00On HiatusHi all -- last time I posted was back in January and you see it's already May. I created this blog back in 2005 to address all of the fruitcake hate out there. Since then I've taken an incredibly fun, alcohol- and calorie-enhanced journey through the fruitcakes out there for purchase--good, bad, excellent and horrible.<br />
<br />
Ten years is a long time and I think I've fallen prey to the short attention span that Facebook and Twitter have inspired. For whatever reason I just can't bring myself to post long posts about fruitcake anymore--or maybe I've simply just eaten most of them, and there are fewer fruitcakes to write about!<br />
<br />
For whatever reason, I'm not going to mince words anymore--this blog is on hiatus. You can continue to find me on the Mondo Fruitcake <a href="https://www.facebook.com/pages/Mondo-Fruitcake/137237942991084" target="_blank">Facebook</a> page, and I've been storing recipes, etc., on a Mondo Fruitcake <a href="https://www.pinterest.com/skizzerbelle/mondo-fruitcake/" target="_blank">Pinterest</a> page, as well.<br />
<br />
Thanks to everyone who's taken the journey with me. I have met that silent minority of people who truly love and appreciate the fruitcake, and they are fantastic people to know. I'm honored to stand among them.<br />
<br />
I feel, in a way, as if I'm shutting down this blog right at the time when fruitcake will begin to become appreciated again. There are so many craft and artisanally made foods nowadays--I would not be at all surprised if fruitcake made a resurgence. I have personally tasted many home-made fruitcakes, from many of you, that could proudly stand as evidence of the deliciousness of the product.<br />
<br />
So I won't say I'm "shutting down" the blog. But it's definitely on hiatus. Certainly people come here to look for reviews of fruitcakes, and I continue to stand by my reviews. You may continue to see posts about home-made fruitcakes I've tasted or made, since I've learned through this journey that that's truly the best.<br />
<br />
Thanks all!!<br />
<br />
<br /><div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-81892585709085931682015-01-24T14:48:00.002-06:002015-01-24T14:48:44.907-06:00Happy New Year all!!Well it finally hit me--one of the reasons I don't think I've been posting as much on my blog has not been my lack of interest in fruitcake--far from it. It's been a technology-related problem.<br />
<br />
I don't have a computer at home. Well, I should be more specific--I don't have a computer with a full keyboard at home. For the past 4 years or so, I've been using tablets--first an iPad, now a Nexus. That was actually the problem. Have you ever tried writing a lengthy, thought-provoking post on fruitcake while tapping on an extremely tiny keyboard? Let me tell you, it's not easy.<br />
<br />
This just hit me the other day. I just haven't wanted to compose posts on my 7 inch tablet!<br />
<br />
This post is the product of my most recent purchase -- a Bluetooth keyboard. I am typing with the ease and comfort that only a full-sized keyboard can bring.<br />
<br />
So I hope you can look forward to more posts from me on the subject of fruitcake. And in this new year 2015, I am going to state an unlikely prediction--that fruitcake will see a resurrection. The tide is turning, and I think fruitcake will finally win some followers. Stay tuned for more musings on that.<br />
<br />
In the mean time, happy new year to all! If you have a special fruitcake memory from this past season to share, please do so in the comments!!<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-27163563.post-64808966050378653992014-12-09T14:58:00.000-06:002014-12-09T14:58:00.245-06:00Laura's Stollen recipeMy friend Laura, who is an excellent baker, made the stollen we enjoyed at our fruitcake tasting. She cobbled and jiggered (I suppose you could say "stole," ha-ha) stollen recipes from the <a href="http://www.nytimes.com/2009/12/16/dining/161arex.html?_r=0" target="_blank">New York Times</a> and <a href="http://www.slate.com/blogs/browbeat/2011/12/21/stollen_the_best_christmas_bread_you_re_probably_not_making.html" target="_blank">Slate</a> to create her own recipe, aptly named Frankenstein Stollen. Here it is!!<br />
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<span style="font-family: "Charlemagne Std","serif"; font-size: 12.0pt; mso-hansi-font-family: "Arial Unicode MS";">Frankenstein
Stollen</span><span style="font-family: "Charlemagne Std","serif"; font-size: 12.0pt; mso-bidi-font-family: "Charlemagne Std"; mso-fareast-font-family: "Charlemagne Std";"><o:p></o:p></span></div>
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<br /></div>
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<b><i><span style="font-size: 12.0pt;">Ingredients:<o:p></o:p></span></i></b></div>
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<span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup golden raisins<o:p></o:p></span></div>
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<span lang="NL" style="color: #281a21; font-size: 12.0pt; mso-ansi-language: NL;">1 cup dried cherries</span><span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></div>
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<span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup candied orange peel<o:p></o:p></span></div>
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<span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup chopped crystallized ginger<o:p></o:p></span></div>
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<span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;">1 cup sliced or slivered almonds<o:p></o:p></span></div>
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<span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;">3/4</span><span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US; mso-hansi-font-family: Helvetica;"> </span><span style="color: #281a21; font-size: 12.0pt; mso-ansi-language: EN-US;">cup orange liqueur (like Grand
Marnier or Cointreau)<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 package active dry yeast (1/4 ounce)<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1/2 cup milk, at room temperature<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">4 cups all-purpose flour<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">3/4 cup plus 3 tablespoons sugar<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">2 3/4 teaspoons ground ginger<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon kosher salt<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon ground cardamom<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon freshly grated nutmeg<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 teaspoon freshly grated lemon zest<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1/2 vanilla bean, seeds scraped and reserved<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">2 cups (4 sticks) unsalted butter, melted<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1 large egg yolk<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1/2 cup chopped candied ginger<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1/2 cup mixed candied citrus peel (optional, see note)<o:p></o:p></span></div>
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<span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">2 cups confectioners</span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US; mso-hansi-font-family: Helvetica;">’ </span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">sugar.<o:p></o:p></span></div>
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<br /></div>
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<b><i><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Instructions: <o:p></o:p></span></i></b></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">1. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">The night before
baking, mix golden raisins, dried </span><span lang="DE" style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: DE;">cherries</span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">, candied orange peel, crystallized ginger, slivered almonds and orange
liqueur in a small container. Cover and let sit overnight at room temperature.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">2. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">The next day, in an
electric mixer with paddle, set on low speed, mix yeast with milk until
dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2
minutes. This is the </span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US; mso-hansi-font-family: Helvetica;">“</span><span lang="DA" style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: DA;">starter.</span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US; mso-hansi-font-family: Helvetica;">” </span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Transfer starter to a lightly greased bowl, cover with greased plastic,
and let rest for 40 minutes at room temperature.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">3. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">In an electric mixer
with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons
of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and
vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for
1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">4. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Divide starter dough
into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow
until each addition is thoroughly combined, 2 to 3 minutes after each addition.
After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5
minutes.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">5. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Add fruits and
almonds, and mix on slow until combined, 4 to 6 minutes.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">6. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Turn dough out onto a
lightly floured surface and knead until fruit and nuts are inside dough rather
than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place
dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise
slightly. Then knead it once or twice, cover with plastic and let rest for
another hour.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">7. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Divide into 2 equal
pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed
baking sheets on top of each other, lining top pan with parchment. Place loaves
on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at
room temperature.<o:p></o:p></span></div>
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<b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">8. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">About 20 minutes
before this rise is completed, preheat oven to 350 degrees. Remove plastic
covering loaves and bake for about 1 hour. Loaves should look uniformly dark
golden brown and internal temperature taken from middle of each loaf should be
190 degrees.<o:p></o:p></span></div>
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<b><span lang="FR" style="background: #FBFBFB; color: #414141; font-size: 12.0pt;">9. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">Meanwhile, whisk together the
remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is
done, transfer top pan holding loaves to a wire rack (leave stollen on pan).
While still hot, brush stollen with remaining 1 cup of melted butter, letting
butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves.
When loaves are completely cool, cover loosely with waxed or parchment paper or
foil and let sit at room temperature for 8 hours or overnight.</span><span lang="FR" style="background: #FBFBFB; color: #414141; font-size: 12.0pt;"><o:p></o:p></span></div>
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<b><span lang="FR" style="background: #FBFBFB; color: #414141; font-size: 12.0pt;">10. </span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">The next day, sift 1 1/2 cups
confectioners</span><span lang="FR" style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-hansi-font-family: Helvetica;">’ </span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">sugar over
loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in
plastic and let sit at room temperature for at least 2 days before sifting
remaining 1/2 cup confectioners</span><span lang="FR" style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-hansi-font-family: Helvetica;">’ </span><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">sugar over loaves and serving.</span><span lang="FR" style="background: #FBFBFB; color: #414141; font-size: 12.0pt;"><o:p></o:p></span></div>
<br />
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<b><span lang="NL" style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: NL;">Yield</span></b><span style="background: #FBFBFB; color: #414141; font-size: 12.0pt; mso-ansi-language: EN-US;">: 2 loaves, each about 1 1/2 pounds.</span><span lang="FR"><o:p></o:p></span></div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-23130271328453894452014-12-07T14:51:00.000-06:002014-12-07T17:37:11.163-06:00Fruitcake Tasting 2014The latest homemade fruitcake tasting took placeon the 28th, and many delicious cakes were enjoyed!! This evening was a homemade only event--no commercial bakeries were included.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRoEn_Ra1BneaEDizHEd20iJ1iGAenQZs7rdgZeitk4jD2YBCzXsiHQOolsEWDMj2D2kfp-REVgmXB1IqTs4wYpqNE1Ld5vWsvC4VPr2100iBg5s6jFfyDkfi4mN2A7j_NCUC7g/s1600/20141128_200214.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRoEn_Ra1BneaEDizHEd20iJ1iGAenQZs7rdgZeitk4jD2YBCzXsiHQOolsEWDMj2D2kfp-REVgmXB1IqTs4wYpqNE1Ld5vWsvC4VPr2100iBg5s6jFfyDkfi4mN2A7j_NCUC7g/s1600/20141128_200214.jpg" height="276" width="320" /></a></div>
So here are the cakes we sampled :<br />
<br />
(far left platter) Alton Brown's <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCEQFjAA&url=http%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Falton-brown%2Ffree-range-fruitcake-recipe.html&ei=lQd6VLLoCfHksASKvYLYBQ&usg=AFQjCNElPirJWlUnDAOQiDaH6AiD5HUhWg&sig2=V3FsYPB5BxCZB6TnqsJGJA&bvm=bv.80642063,d.cWc" target="_blank">Free Range Fruitcake</a><br />
(top platter) Joy of Cooking's <a href="http://www.leadertelegram.com/blogs/tom_giffey/article_e0c0f0f8-2373-11e1-889c-0019bb2963f4.html" target="_blank">Dark Fruitcake</a> *<br />
(On lower right platter, clockwise from 9 o'clock)<br />
Alton Brown's Free Range Fruitcake (we had two)<br />
Gourmet's <a href="http://www.gourmet.com/food/gourmetlive/2012/120512/history-of-best-christmas-cake-recipe?currentPage=3" target="_blank">The Best Fruitcake Ever</a><br />
Stollen (just a tiny corner)<br />
Fiona Cairns' <a href="http://abcnews.go.com/International/Royal_Wedding/royal-wedding-cake-recipe-pastry-chef-fiona-cairns/story?id=13459548" target="_blank">Rich Tamarind Fruitcake</a> (William & Kate's wedding cake)<br />
<br />
Notice that quite a few of these are duplicates from <a href="http://www.mondofruitcake.com/2013/12/the-fruitcake-tasting.html" target="_blank">last year's tasting</a>. I guess they were good ones! They were all winners in this bunch.<br />
<br />
Two of the guests made Alton Brown's Free Range Fruitcake, so we did a head-to-head tasting of it--and found them both to be yummy. There were slight variations between the two: one baker had soaked the cake in brandy, while the other had lightly spritzed same, and we found that the latter had a bit lighter taste because of it. So for anyone making their own, take note--adding alcohol gives the cake a heavier character. If you don't like candied fruit, this is a good recipe for you--all dried fruits. It almost looks like a quick bread, and we agreed that a generous dollop of cream cheese and this would be a delicious breakfast bread. Perhaps for Christmas morning?<br />
<br />
Both the Best Fruitcake Ever and Fiona Cairns' fruitcakes are stellar--full of a variety of fresh and interesting flavors, rich and delicious, and the almond extract-flavored glaze adds an extra little pop.<br />
<br />
Now, for that asterisk above on the Dark Fruitcake: I learned while searching for the Joy of Cooking Dark Fruitcake recipe on the internet, that the recipe in my edition of the Joy of Cooking was <i><a href="http://www.spokesman.com/stories/2006/dec/27/joy-of-cooking-corrects-dark-fruitcake-recipe/" target="_blank">misprinted</a></i>. It was actually missing about 6 eggs! There was also too much brandy in the recipe (but can there <i>ever</i> be too much brandy in a recipe, I ask you). We all did remark on my cake being sunken in the middle. I attributed that to (and still attribute it to) the fact that I mistakenly baked it in 2 stacked loaf pans instead of 1, so it was more insulated than it should have been.<br />
<br />
Regardless, it was a good fruitcake. Everyone liked it for it's markedly dark flavor, attributable to the molasses and brown sugar in the recipe. I actually found it to be a bit too dark for my taste, edging into burnt tasting (to me). Could also be the large amount of raisins in the recipe.<br />
<br />
Some Lessons Learned from previous fruitcake tastings:<br />
<br />
<ol>
<li>Eat lightly. Our hostess ordered 2 big pizzas (from <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCcQFjAA&url=http%3A%2F%2Fwww.rootspizza.com%2F&ei=Nhd6VJ-zMYmcgwSroIC4Dw&usg=AFQjCNFyIVcCX5v8Ia-ezLwCw241gaACJQ&sig2=mHHLBX6u4cKajXrCZwOprA&bvm=bv.80642063,d.cGU" target="_blank">Roots</a>--delicious!) for six people, which on an ordinary night could have easily been decimated, but people limited themselves to only a few slices, knowing that the tasting lay ahead. </li>
<li>Pace yourself. We enjoyed conversation for a while after dinner, ate the first round of fruitcakes, talked a bit more, than went back in for round two. This approach allowed us to clear our palates and heads so we could fully enjoy all the cakes. </li>
<li>Small slices! Notice the sizes of the slices we had cut above. The Free Range Fruitcake slices at top left were further cut into thirds for tasting. This is heavy stuff, and can only be fully appreciated and enjoyed when doled out in small pieces. Anything bigger and you're groaning in pain by the end of them all and might dream of fruitcake slices chasing you--which is what happened at previous tastings. </li>
</ol>
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I'll post the stollen recipe soon!</div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-83192121282887927892014-11-23T09:18:00.001-06:002014-11-23T09:18:20.543-06:00Review: Neiman-Marcus Traditional FruitcakeI'd had the <a href="http://www.neimanmarcus.com/Traditional-Fruitcake/prod50700029/p.prod" target="_blank">Neiman Marcus Traditional Fruitcake</a> on my list of cakes to review for some time now--I mean, it's Neiman Marcus. But often it would be sold out or unavailable. I managed to find it, available but backordered, at the end of October, and so ordered the 2 pound cake for $32.32, delivery included (nice!). They had promised the cake by November 21 at the latest, but it turns out I got it quite a bit earlier than that. As you know I was wrapped up in <a href="http://www.mondofruitcake.com/2014/11/making-fruitcake-its-labor-of-love.html" target="_blank">my own fruitcake making</a> so didn't get around to trying it until just recently.<br />
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So here we go. Here's the tin:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKuZ3yIJ4VdtoSf8TjnY5Noc5AvvOKBGUrlA9I-MlFp2U9rDJDrk5Vewx5PhtT7fGXL8cooZgsJXIYEM1bYzorCJ5SWJ2Xj69SY7yAye4QHU1-Dw1ogapCPoRUf2PbvQCfrKj-g/s1600/NM+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKuZ3yIJ4VdtoSf8TjnY5Noc5AvvOKBGUrlA9I-MlFp2U9rDJDrk5Vewx5PhtT7fGXL8cooZgsJXIYEM1bYzorCJ5SWJ2Xj69SY7yAye4QHU1-Dw1ogapCPoRUf2PbvQCfrKj-g/s1600/NM+(3).jpg" height="318" width="320" /></a></div>
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Yup, that's an <i>alligator texture</i> on the label. This has to be the most fashion-forward fruitcake I've tried. That big sticky line marring the sticker came with the cake; that would have been pretty upsetting if I was buying this to give but I'm not so it's not a big deal (and knowing Neiman-Marcus I'm sure they would send me another one if it had been).<br />
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Here's the cake itself:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpsOzoQC7ITrsM9i6ezXeZZvSLyruaDmzEnN8UFM4bSffw8zm802LVbsNWK7tc5ikvSwg0d_s9tB4BQ8N1V5ViFdGfPhNuY_PpR9zZaryFjo1cT6hWOpdKt7MY9p7_AHu-YYWuw/s1600/NM+(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgpsOzoQC7ITrsM9i6ezXeZZvSLyruaDmzEnN8UFM4bSffw8zm802LVbsNWK7tc5ikvSwg0d_s9tB4BQ8N1V5ViFdGfPhNuY_PpR9zZaryFjo1cT6hWOpdKt7MY9p7_AHu-YYWuw/s1600/NM+(5).jpg" height="320" width="297" /></a></div>
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Pretty--there's a bit of candied orange on top in additional to the standard cherries and pecans, which adds a sort of "foody" vibe to the cake. The ingredients themselves are fairly typical for a mass-produced fruitcake (which is the category I think I'm going to put this in)--with a surprise:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP-yhsKVI8GfXCnHhXqM6byoYk8o92nApv_dFaNW81paLmdhbhj5EkxZfJ60IqDJrotq4WoXGywOltTDN6rmqhmqjkttDKMR8GT7D267JvfH_T837BQsppOTAzexpzAsGIXyO2Q/s1600/NM+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYP-yhsKVI8GfXCnHhXqM6byoYk8o92nApv_dFaNW81paLmdhbhj5EkxZfJ60IqDJrotq4WoXGywOltTDN6rmqhmqjkttDKMR8GT7D267JvfH_T837BQsppOTAzexpzAsGIXyO2Q/s1600/NM+(4).jpg" /></a></div>
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Cocoa. There's cocoa in the cake, something I don't believe I've ever seen unless the cake was tryng to be chocolately). The fruits: pineapple, cherries, oranges, dates, raisins. The nuts? Walnuts and pecans both. There is both rum and brandy in this cake, which you can definitely taste--I'm sure one was for soaking the fruit, the other for soaking the cake and/or in the batter. There's also honey in the mix--not sure if I can smell or taste it specifically but props to them for including it, I'm sure it adds to the flavor. There is shortening, including partially hydrogenated, in the mix, which isn't fabulous--I'd prefer butter. There are various preservatives, caramel color, and food colorings at the end of the list that don't thrill me--I'm guessing the colorings are from the fruit, but caramel coloring? Is this necessary?<br />
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Here's a photo of a slice:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWcd51y8dJmRDaWs5gX4Bd-K4vci3dbpCc6VLILHtYHJso1lCT000iRnI_k851S8svmJci4zBCr1OORR5i01Qt-jC-_56pu_Af3-pYR5txMdrQM707emVzcM-7ncJFX5-NzAuIg/s1600/NM+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWcd51y8dJmRDaWs5gX4Bd-K4vci3dbpCc6VLILHtYHJso1lCT000iRnI_k851S8svmJci4zBCr1OORR5i01Qt-jC-_56pu_Af3-pYR5txMdrQM707emVzcM-7ncJFX5-NzAuIg/s1600/NM+(1).jpg" /></a></div>
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The taste is sweet and pretty darn boozy, which is nice--we don't often see a boozy mass-produced. There are big chunks of moist fruit, no problem there--this cake is not dry. The flavor is a bit more complex than just sweet, there's slight bitterness from the orange peel and walnuts and definitely a caramel or dark fruitcake flavor. The cocoa does not add a "Hey--there's chocolate in here!" flavor, but adds to the overall dark spicy effect.<br /><br />
I think I've mentioned this in previous posts, but it's interesting how much my opinion is influenced by how hungry I am. "Well okay," you're thinking, "she's supposed to be a reviewer and she's telling me she's not 100% unbiased?" Yes, that's what I'm saying, but to my credit at least I'm self-aware enough to notice my bias. The first time I tried this was as a "breakfast dessert" after I'd eaten my breakfast. At that time I thought "meh." This last time I ate it AS my breakfast. I also let it warm up just the tiniest bit, which allows the flavors to deepen and expand a bit (like fine wine--I let my fruitcake "breath"). The second time around, this cake tasted much better--still perhaps not as fresh as a homemade fruitcake, but not quite as just straight-up sweet and sweet as the first time I tried it.<br />
My conclusion on this cake? It's OK. At $32.32 plus shipping for 2 pounds, it's not a bad deal, the ingredients are not horrible, and it's certainly one of the prettier fruitcakes I've ordered from a large company. I think that the mass-produced fruitcakes have a new winner.<br />
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[NOTE: as of this writing the fruitcake is sold out; it obviously has a following!]<br />
<br /><div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-27163563.post-69324105430286190812014-11-02T09:46:00.003-06:002014-11-02T09:46:43.425-06:00Making a fruitcake: it’s a labor of lovePreparing to make a fruitcake today. As many of my readers know, I am not a fruitcake maker, or even a baker, in general. However, I recognize that the homemade ones are usually the most delicious. Because of this, I always intended to make a fruitcake this year. My friends are having their annual fruitcake tasting right after Thanksgiving, which is why I might be starting a bit earlier than some. I did purchase a <a href="http://www.neimanmarcus.com/NM-EXCLUSIVE-NM-Traditional-Fruitcake-fruitcake/prod171590214___/p.prod?icid=&searchType=MAIN&rte=%252Fsearch.jsp%253FN%253D0%2526Ntt%253Dfruitcake%2526_requestid%253D87713&eItemId=prod171590214&cmCat=search" target="_blank">Neiman-Marcus fruitcake,</a> which is on back order (how could I resist? this is, after all Mondo Fruitcake), and might consider the purchase of a couple more, but mostly I’m focused on this one.<br />
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When I make something, I tend to start with something traditional or time-tested as a baseline before moving onto variations—for example, I almost always follow a recipe to the letter the first time. So for this fruitcake, I haven’t selected any fancy recipe, but rather the Dark Fruitcake recipe out of my Joy of Cooking cookbook (the 1997 publication, which I believe was skewered by some because it also contained fancy/exotic recipes, but I love it to death—it’s my Bible when it comes to cooking).<br />
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This gosh-dern fruitcake. I’m sure anyone who has made one will agree with me that it's a freakin’ scavenger hunt to assemble all the ingredients needed.<br />
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My friend Laura graciously stepped up to be the candied fruit coordinator for three of the fruitcake bakers for aforementioned party, and purchased, received, and stickily sorted all of the candied fruit: lemon and orange peel, citron, pineapple, and Morello cherries (from <a href="http://markethallfoods.com/baking-ingredients/candied-fruit-dried-fruit" target="_blank">Market Hall Foods</a>). They are very nice quality and I'm sure that will reflect well on this fruitcake.<br />
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It was up to me to come up with the dried fruits and spices, then. Not too difficult in a metropolitan area such as Chicago, but I did have a bit of a tussle with the currants and mace. I should have just found a gourmet shop but ended up wandering aimlessly through several fruit/international food markets near me, finally giving up and purchasing dried blueberries instead of the currants. Honestly, I don’t think it’s going to make that much of a difference (and OK, I admit, the recipe is not being followed to the absolute letter--but who cares but me, really?)<br />
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I started all the fruit out with a red wine soak last night. This is what the makers of <a href="https://www.gethsemanifarms.org/fruitcake.aspx" target="_blank">my favorite fruitcake</a> do. Today’s the day to put it all together and get it baked. I’ll report back soon!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFBViy2DZ9M4-gN68BMPlIuaTLrH1y992y6KNcA0efIcUzb72OHhPwWZqjBNauVokHJIouo6u9HHB8ieLRO2xgiEDjxwSQCXRjCn1Jiq9cjJFr_wIdvQO6Pb_5Gi4aIMOEX80Pw/s1600/before_fruitcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFBViy2DZ9M4-gN68BMPlIuaTLrH1y992y6KNcA0efIcUzb72OHhPwWZqjBNauVokHJIouo6u9HHB8ieLRO2xgiEDjxwSQCXRjCn1Jiq9cjJFr_wIdvQO6Pb_5Gi4aIMOEX80Pw/s1600/before_fruitcake.jpg" height="266" width="320" /></a></div>
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<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-27163563.post-31372435153564892542013-12-15T15:23:00.000-06:002013-12-15T15:23:06.367-06:00Review: June Taylor Christmas CakeI bought the $55, 1-pound June Taylor Christmas Cake online, and then paid an additional $14.90 for shipping to the middle of the country (from Oakland, California, where June Taylor is based). So $69.90 later, a very small, one-pound loaf arrived. Needless to say, this is a very expensive cake, $3.40 per ounce without shipping, $4.37 per ounce if shipping is included, so I certainly had my hopes up.<br />
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The cake is shipped with an explanatory note, describing how the cake is made. They certainly keep things local with this cake, even the wrapping paper: per the note, "June watercolors the cake wraps before a letterpress design is printed on them." Here's what that looks like: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFV5WOUcP9eFwJfkKmLByRnPDWbmiKkcb9wk8OXrIP-JwF9p0cveE-oQRkvexcpE-sp69eNe59cjnb4gb4Og_zXG4dHM7Xy7lY00DBzGLSo6460KP_gNiXjS_pCDq5JcO2rhPeaw/s1600/jt_wrapped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFV5WOUcP9eFwJfkKmLByRnPDWbmiKkcb9wk8OXrIP-JwF9p0cveE-oQRkvexcpE-sp69eNe59cjnb4gb4Og_zXG4dHM7Xy7lY00DBzGLSo6460KP_gNiXjS_pCDq5JcO2rhPeaw/s320/jt_wrapped.jpg" width="320" /></a></div>
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The ingredients, listed in this note, ascribe the origins of each ingredient, which are truly locally sourced from around Oakland: the port and brandy in which the dried fruits are macerated is from Alameda, the almonds are from Chico, the Bing cherries are from Escalon. If I lived in the Oakland area I certainly would be proud of the bounty in that area on reading this list. Here's the ingredient list from the back of the wrap:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdTfEXDxz1EL86WAtEYX6CftbvmgsWdiKzKN8wsXfDq7ysntwVkwvJJBlp5zFI-4k2GD85mn0xhP853oirnPkB6lIUx5DbkD_rI3z0qAQ0jBVzBH3FUObJpJLA39Bjwk8CMCLgQ/s1600/jt_ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdTfEXDxz1EL86WAtEYX6CftbvmgsWdiKzKN8wsXfDq7ysntwVkwvJJBlp5zFI-4k2GD85mn0xhP853oirnPkB6lIUx5DbkD_rI3z0qAQ0jBVzBH3FUObJpJLA39Bjwk8CMCLgQ/s320/jt_ingredients.jpg" width="320" /></a></div>
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I hope that's clear (but it probably isn't, knowing me). There are candied citrus peels in this cake, but the rest is dried fruit, including plums, apricots, and cherries. And, unfortunately for this writer, there are a lot of grapes and golden raisins. A LOT of those little guys. Locally sourced, yes, but still a lot of them. Regardless, this is a nice clean, wholesome list of ingredients. </div>
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Upon unwrapping the cake, you find a cute little loaf wrapped in cheesecloth. Per the little note, "your cake has been washed with an aged brandy and wrapped in cheesecloth to keep it moist:"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVCy-X_2cWkPe-Tmhv6VJJUpz3iSxm8OIqFncMFiaK0KxI5X-5_CLj_Tjx9csUPbhPqm5FAclkfmeg3JZlaVYIG2g6yBP_lNy9nMIfKi-Nfj1sQPJCCQUFdUKJnY_scENMX0Iug/s1600/jt_cheesecloth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVCy-X_2cWkPe-Tmhv6VJJUpz3iSxm8OIqFncMFiaK0KxI5X-5_CLj_Tjx9csUPbhPqm5FAclkfmeg3JZlaVYIG2g6yBP_lNy9nMIfKi-Nfj1sQPJCCQUFdUKJnY_scENMX0Iug/s320/jt_cheesecloth.jpg" width="320" /></a></div>
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Looks very similar to the Robert Lambert or other smaller fruitcakes I've had. Here it is unwrapped:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0OwzRR9i1jPMbC_c6SlZlkpWOJv8Ec3Az8KFd2QiuDzl1f7I_ot3MJDSiZ8AluItJkF4BwfY_eoe6fa7bJFMooScI9LVE4SISghFE9cry3Z6JOtcZiGD-o5gr5sC8h6BowYqqQ/s1600/jt_unwrapped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0OwzRR9i1jPMbC_c6SlZlkpWOJv8Ec3Az8KFd2QiuDzl1f7I_ot3MJDSiZ8AluItJkF4BwfY_eoe6fa7bJFMooScI9LVE4SISghFE9cry3Z6JOtcZiGD-o5gr5sC8h6BowYqqQ/s320/jt_unwrapped.jpg" width="320" /></a></div>
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And finally, here's a slice:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqSjvfsxf7xcE7lJ4-HIPFBUduI6nfRLUw1Dfn_dXZU8woW8UtGoPVJxrV1P1_7hND8BtGjij4Ilb2mEWXwEzqV7JXoEsWyq-47MH4rr-mQ1P9a0WnBLgbMWjGTPrwHbKWmN8sw/s1600/jt_slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqSjvfsxf7xcE7lJ4-HIPFBUduI6nfRLUw1Dfn_dXZU8woW8UtGoPVJxrV1P1_7hND8BtGjij4Ilb2mEWXwEzqV7JXoEsWyq-47MH4rr-mQ1P9a0WnBLgbMWjGTPrwHbKWmN8sw/s320/jt_slice.jpg" width="320" /></a></div>
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A nice proportion of fruit to cake, but not very pretty--everything is very brown. Definitely not a super festive-looking cake. </div>
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So on to the taste. Well I've been hinting at it with the reference to ALL the grapes/raisins: this cake had that sort of grapey, burnt taste that is not my favorite. I think this also may be due to the inclusion of the dried plums. Come to think of it, port wine is also grape-based, a fortified wine, so gosh, that's a heck of a lot of grape in this cake. </div>
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The cake itself has a nice dense crumb and a rich flavor due to the brown sugar, spices, and alcohol, but I have to admit that I was a bit disappointed with the flavor. I was expecting something a bit more dynamic or original. Certainly, June Taylor calls this a "traditional Christmas cake," so is certainly not marketing this as anything more than that, and in that sense it fits the bill. </div>
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I did find the cake to be just a bit dry when I first tried it. Referring back to the note packed with the cake (a very useful reference, that), they recommend that it "can periodically be refreshed with more brandy." So before wrapping it up, I brushed a bit of cognac on the outside, re-wrapped in the cheesecloth and put in a storage bag. I also followed the instructions on the note to "refrigerate until the cake is cold and using a sharp knife thinly slice the cake and bring back to room temperature to serve." The next time I tried it, I did just that, let it come back to room temperature before trying it, and that also helped--the flavors and aromas expanded and became more complex. </div>
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So I can say I tried to give this cake the benefit of the doubt. This is certainly a delicious, well-made cake sourced from local ingredients and made with care. If you care about food made from "quality ingredients" from "local farmers and artisan producers" (again from that note), then certainly this would be an excellent cake to purchase. And this cake is indeed an experience: the entire experience shows a desire by June Taylor to create a beautiful, well-crafted cake, even down to the wrap. </div>
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However, face it, this cake cost a lot of money, and for that money, didn't deliver anything terribly original. If you're trying to balance quality with value, I would recommend checking out the <a href="http://store.societystjohn.com/">Jampot</a> (<a href="http://www.mondofruitcake.com/2012/08/review-holy-transfiguration-skete.html">Holy Transfiguration Skete</a>), <a href="http://www.mondofruitcake.com/2009/11/review-old-cavendish-norganic-fruitcake.html">Old Cavendish</a>, or even one of the <a href="http://www.mondofruitcake.com/2010/12/review-bien-fait.html">Bien Fait</a> cakes for something similar at a lower price. </div>
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<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-27163563.post-62276201148318480732013-12-08T15:52:00.000-06:002013-12-08T18:13:19.252-06:00Fruitcake recipes from the fruitcake tasting, part 2I was hoping to maybe have a couple more recipes from the fruitcake tasting but realized I think I'm really only missing one or two, so below are links to the others.<br />
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In my <a href="http://www.mondofruitcake.com/2013/12/the-fruitcake-tasting.html">previous post</a> I linked to the two more traditional fruitcakes. If you like a more traditional, dark, candied-fruit-and-booze-filled fruitcake, these would be the ones to make. <br />
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The <a href="http://www.yankeemagazine.com/recipe/best-fruitcake-ever">Best Fruitcake Ever</a> recipe from Yankee magazine was the cake in the heart pan. That's their description, not necessarily mine, but this would be a good recipe to start getting people into fruitcake, or maybe to serve on Christmas morning with coffee. It had a quick bread type taste.<br />
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The <a href="http://savour-fare.com/2011/12/22/panforte-margherita/">panforte</a> recipe that I made, I grabbed from the <a href="http://savour-fare.com/">Savour Fare</a> blog. The only thing I did differently was that I used King Arthur Flour's candied mixed peel instead of the orange peel, melon and lemon zest. It was delicious as is, but I think it might be even more delicious with the original ingredients. I'd make this again--but I would COMPLETELY pay for pre-blanched and skinned almonds and hazelnuts, just to cut down on time. If I did that I could make this in about an hour, where since I had actually cracked open, skinned, and toasted the nuts, it took me about four (or it felt like it).<br />
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There are a couple of conclusions that I can draw from tasting all these homemade fruitcakes:<br />
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<li>Homemade almost always beats commercially-made, simply because anything you make (as long as you know how to bake and don't mess anything up) will taste fresh and wholesome.</li>
<li>Homemade tastes only as good as the ingredients you use, and those ingredients should be fresh and of good quality. </li>
</ol>
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I didn't think I'd have enough candied fruit for the panforte, so drove over to the local grocery store to see if they had any more. I was pointed to a tiny, forlorn corner of the produce department, to 2-3 very, very sad plastic containers of candied fruit. They were violently colored and just didn't look good at all. I decided that I'd rather have less fruit in my cake than use that fruit, and I think it was a wise choice.<br />
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If you want to make your own fruitcake, plan for it. Collect what you need, and invest in good candied or dried fruit, fresh nuts, etc. My friend followed the direction at the bottom of the Best Christmas Cake recipe and purchased her fruit from <a href="http://www.markethallfoods.com/categories.php?category=Baking-Ingredients/Candied-Fruits">Market Hall Foods</a> in Oakland, and it certainly seemed to make a difference in her cakes. The most phenomenal cakes I've tasted have house-made candied fruit in them, so if you're feel obsessive you might want to start there.<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-27163563.post-30267082098077932822013-12-04T10:45:00.000-06:002013-12-04T18:47:00.977-06:00The dynamic vicissitudes of the fruitcake businessAn alert reader brought to my attention that when you attempt to go to the Georgia Fruitcake Company's website, it no longer exists. I am assuming (but am absolutely not positive) that the company doesn't exist, but I haven't checked this. Anyone have any updates?<br />
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On the good side, however, Mary of Puddin Hill is back in business, so I have done the swaperoo on my favorite southern fruitcake in the <a href="http://www.mondofruitcake.com/p/fruitcake-ratings.html">fruitcake ratings</a> and in the sidebar, listing Georgia Fruitcake (RIP) at the bottom of the Southern-style fruitcakes and pushing Mary of Puddin Hill back up to the top. <br />
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In other news, I have received the June Taylor fruitcake for review, which I will do once I finish eating all of the fruitcake from the tasting, so perhaps by this weekend. I have been enjoying delicious homemade fruitcake every morning this week (and sometimes in the evening, too). This is not doing good things to my waistline, but doing wonderful things to my sense of well-being. <div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-43515062623086775232013-12-01T21:46:00.001-06:002013-12-01T21:46:37.549-06:00The Fruitcake Tasting!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAkqBX9GMD4HcjH3xV-HAmAe_KofydevISC0NPJD7eWi3Iby_XRwXQqO0WY8gguJmL9ireiJuS6ELy2Y0VfNv8RSQqe-pLJJ6gTmdRFFmBrvMVaFCWTOlCbGpgCiBTmdeEqutqA/s1600/fruitcake_party.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAkqBX9GMD4HcjH3xV-HAmAe_KofydevISC0NPJD7eWi3Iby_XRwXQqO0WY8gguJmL9ireiJuS6ELy2Y0VfNv8RSQqe-pLJJ6gTmdRFFmBrvMVaFCWTOlCbGpgCiBTmdeEqutqA/s320/fruitcake_party.jpg" width="320" /></a></div>
Look at these lovely people! These were some of the people baking (and eating) the fruitcakes from Friday's fruitcake tasting. Every single cake was delicious, and the types of cakes really ran the gamut. I'll post links to the recipes once I have them, but I can give you a run-down of the types of cakes we had. The one theme? They were all delicious--seems like most home-made cakes are!<br />
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The two loaves on the iron stand in back were both more traditional loaves--full of candied and dried fruit that had been macerated in alcohol, along with rich cake that was dark from brown sugar or molasses. The cake to the far left was very similar (or might even be) a type of cake called Bishop's bread. It was delicious, but we all questioned if it really qualified as a "fruitcake." It did indeed contain fruit: cherries and figs, I believe, as well as nuts (pecans, I think). But the addition of CHOCOLATE CHIPS made it deliciously sweet and decadent. It was hands down the winner in the "which is the easiest cake to eat and enjoy" category. </div>
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The other two (the other loaf and the cute cake in the heart pan) both contained fruit, mostly dried, and both tasted more like a quick bread. The one that was loaf-shaped was flavored with cinnamon and had a similar spice profile to a banana bread. They were both quite yummy tasting; however, the heart-shaped one was a bit dry, which we determined may have been because it was baked in that pan, which may have caused there to be a bit more evaporation. It was still delicious; perhaps it could have used a bit of a dousing of rum or whiskey (always good in my book). </div>
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Finally, that very powdery white blob in the lower center was the panforte I made. The panforte is really more like a candy than a cake: it contains similar ingredients to a fruitcake, just in different proportions: sugar, honey, flour, candied fruit, hazelnuts, and almonds. The tasters likened it to a Payday bar, but with fruit - very gooey and a crowd pleaser--I think everyone enjoyed it. </div>
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So that's the condensed version of the fruitcake tasting. I realize this is all very frustrating if you don't have the recipes, so I've posted a couple of the links below, and will post more as I get them. These two recipes are for the loaves on the iron rack:</div>
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<a href="http://abcnews.go.com/International/Royal_Wedding/royal-wedding-cake-recipe-pastry-chef-fiona-cairns/story?id=13459548">Fiona Cairns Rich Tamarind Cake</a></div>
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<a href="http://www.gourmet.com/food/gourmetlive/2012/120512/history-of-best-christmas-cake-recipe?currentPage=3">The Best Christmas Cake</a></div>
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<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-86000413533836084962013-11-14T17:40:00.000-06:002013-11-14T17:40:03.729-06:00Happy Fruitcake Season!Yes, I'm ashamed, I have been very lax with my fruitcake posting. I didn't even get around to posting about the taste of the King Arthur fruitcakes! Well I can sum that up pretty quickly--meh. The King Arthur cakes were perfectly adequate, but really more like a cake with fruit in it than the more rich, heavy fruitcakes (which I prefer and which I feel better define what a fruitcake is). I would liken it to the <a href="http://www.mondofruitcake.com/2010/12/review-college-of-ozarks.html" target="_blank">College of the Ozarks</a> cake, except, of course, that I drenched mine in bourbon or cognac. <br />
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The good news is that my friend is having yet another fruitcake tasting, but this time, mostly home-baked fruitcakes. That will be happening over Thanksgiving weekend, so I'll be sure to post the results here (and links/fruitcake recipe resources, of course). <br />
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And I continue with MY personal commitment to--not bake a fruitcake. Instead, I have ordered the other incredibly-expensive-small-fruitcake-from-the-West-coast, the<a href="http://www.junetaylorjams.com/specialties/specialties.htm" target="_blank"> June Taylor Christmas Cake</a>. Sounds delicious, and, SIXTY-NINE DOLLARS LATER (that includes $15 shipping to the middle of the country), one is on its way to me. <br />
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And so let fruitcake season 2013 begin!<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-12227074487321018972013-06-29T16:58:00.000-05:002013-06-29T17:00:40.910-05:00King Arthur Fruitcake: the prepHello all, big apologies for being so late on coming back to the blog! Life sometimes has a way of intruding on cyberspace.<br />
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The very last fruitcake I sampled at the end of last year was one of my own making, but not completely: I bought the King Arthur fruitcake mix at the end of the season and decided to make my own. This post will detail how it went.<br />
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I bought the kit for $21, wow, a bargain, because it was after Christmas. I don't remember what the original price was and they don't have the kit listed on the website right now. I believe it included all three items shown in the photo below (obviously not the super-cute vintage bowl; that's mine):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xe9PvCjZaskj0i8T2nHRx35koTh4IJcibTkohZ1a1Ov0oWz9IK4TjCrFg00vBIgrb7Inoszf-CmhjrUVQinp-l1vWbPkQI7w5KQNyXFIY0aWgewwLfGYp-UTl4bncmJmQo09WQ/s640/king_arthur01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xe9PvCjZaskj0i8T2nHRx35koTh4IJcibTkohZ1a1Ov0oWz9IK4TjCrFg00vBIgrb7Inoszf-CmhjrUVQinp-l1vWbPkQI7w5KQNyXFIY0aWgewwLfGYp-UTl4bncmJmQo09WQ/s320/king_arthur01.jpg" width="320" /></a></div>
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The kit consisted of the fruitcake mix (for the cake itself). I took a photo of the ingredients but since I am the worst photo taker EVER, it didn't turn out well. The ingredents are flour, sugar, baking powder, molasses, and "natural flavors."<br />
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Next is the dried fruit blend, consisting of the ingredients listing below:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcCV8L9VcZ_Yd3rWVn8dFAL1TAROdlaW1We9h9u_8b1HonnjQHJqJeHLiXmMByXsk0S53C1DmE7g2c7CGWcsUCfZBxB-rgyIidMjbfsmV2mPaiOUQ4M15ub9SYJPZNFs0T7r3og/s640/king_arthur05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcCV8L9VcZ_Yd3rWVn8dFAL1TAROdlaW1We9h9u_8b1HonnjQHJqJeHLiXmMByXsk0S53C1DmE7g2c7CGWcsUCfZBxB-rgyIidMjbfsmV2mPaiOUQ4M15ub9SYJPZNFs0T7r3og/s320/king_arthur05.jpg" width="320" /></a></div>
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Finally, candied cherries, which were of pretty good quality. Here are the ingredients for them:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpHHyXdEl7UFZzg9QMbWlAFpGvz-XRobDKm8Elfd7w46bdnI6_EoAKW7haDz1xY6oGK_Um6XsWzEkGepqhqW0fEeBd_atoV4l_FdiLaBJTVc_vbIyluTD6-BazjUxbDPZRJeipw/s640/king_arthur04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLpHHyXdEl7UFZzg9QMbWlAFpGvz-XRobDKm8Elfd7w46bdnI6_EoAKW7haDz1xY6oGK_Um6XsWzEkGepqhqW0fEeBd_atoV4l_FdiLaBJTVc_vbIyluTD6-BazjUxbDPZRJeipw/s320/king_arthur04.jpg" width="320" /></a></div>
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The recipe called for halving the cherries, then soaking them and the fruit in water or your liquor of choice. Sounds like a good plan!<br />
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Since I always seem to like the taste of cognac/brandy in my fruitcakes, I chose to soak in that, as well as a bit of this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU5D2CqzoWrpeNK7m9wSs2RVUnili7sAwv8QnVPQILjYu0snPqc_3w2xdhwx5hliEjuxmUtKLzF6eEH_LUBJanyYo38Lasmqz2_dV7a0_EXRQtWjHHK7m8-nzo9URk75CBvZV3g/s640/king_arthur20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIU5D2CqzoWrpeNK7m9wSs2RVUnili7sAwv8QnVPQILjYu0snPqc_3w2xdhwx5hliEjuxmUtKLzF6eEH_LUBJanyYo38Lasmqz2_dV7a0_EXRQtWjHHK7m8-nzo9URk75CBvZV3g/s320/king_arthur20.jpg" width="240" /></a></div>
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How can that be bad? And indeed it wasn't. So everybody, in the pool! Here's before:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2vyfP1YP6d4SoTPleIFvYlzBrURoHy-mnc7M88bcTEbSLd7gDBo2G4SkBIk3TZys2ngvIf0GFYf4U-AVzkk6BivJeVmOUNBrozJUKWI2Ls-ygD7zEs-_hJ3ESOZKzODJqh8O3Q/s640/king_arthur14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2vyfP1YP6d4SoTPleIFvYlzBrURoHy-mnc7M88bcTEbSLd7gDBo2G4SkBIk3TZys2ngvIf0GFYf4U-AVzkk6BivJeVmOUNBrozJUKWI2Ls-ygD7zEs-_hJ3ESOZKzODJqh8O3Q/s320/king_arthur14.jpg" width="320" /></a></div>
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And here's how they looked after their soak:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVaqRqzYwCF1MrSJ6d-7QbDgHaiWMxehFz887q5O94IZEwzYF9PZjVSCsXVTcYYfhQoFyUfOwZL5zv1RkerxlYLOcImV0zPJ-FPSwxxpGajCn-VJ47SBvw3k3r_fUAPZ6tFwBHA/s640/king_arthur21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVaqRqzYwCF1MrSJ6d-7QbDgHaiWMxehFz887q5O94IZEwzYF9PZjVSCsXVTcYYfhQoFyUfOwZL5zv1RkerxlYLOcImV0zPJ-FPSwxxpGajCn-VJ47SBvw3k3r_fUAPZ6tFwBHA/s320/king_arthur21.jpg" width="320" /></a></div>
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The smell, of course, was delicious. The rest of the recipe was quite easy: mix the mix with butter, then fruit, I believe there were some eggs in there, well, let's look at the recipe ingredients list:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzXsB-0lLcpd9sA6sPKeSfCrehTBTLZK_asNcHJiVSm_OrDJHRmXQQ0qeAxpD_rhn2dROJznj7dqmtwcPeZX4R32Qu0BaczIh0X39swMKtv-9CmjXuGKhBKlUpita_xe6QV7dwg/s640/king_arthur07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzXsB-0lLcpd9sA6sPKeSfCrehTBTLZK_asNcHJiVSm_OrDJHRmXQQ0qeAxpD_rhn2dROJznj7dqmtwcPeZX4R32Qu0BaczIh0X39swMKtv-9CmjXuGKhBKlUpita_xe6QV7dwg/s320/king_arthur07.jpg" width="320" /></a></div>
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A bit of light corn syrup in there. I'm not too happy with that but I'm sure it adds texture and probably moisture to the mix. Here are my fruitcakes, before going in the oven:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBgXGo0FdG_yGo7FzpD078GW32eAVd-SYIaP7MDgVEo9XE4Ko2lnr9ZIMgrON5gmYFt6b3fME0pCEIVZkWOVEEUlogXuviKTVVUYEHq0KSLzl2JgNFOj5YuaPKhleihYyb6_23Q/s640/king_arthur23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBgXGo0FdG_yGo7FzpD078GW32eAVd-SYIaP7MDgVEo9XE4Ko2lnr9ZIMgrON5gmYFt6b3fME0pCEIVZkWOVEEUlogXuviKTVVUYEHq0KSLzl2JgNFOj5YuaPKhleihYyb6_23Q/s320/king_arthur23.jpg" width="320" /></a></div>
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And here they are after:<br />
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The recipe suggested the following:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroouYAu26qy0ZAnj3p1_kZRR-Oh4MGb3kAn64rWiitTt-cAvqGlOFcXtZx1GfLdXaM8fBduSXNnPDu_fw9UpU6JQhgkdo4Di-3GtYjNfvy9m6ENuTVlXZct5AFAE6JX02S1osOQ/s640/king_arthur11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroouYAu26qy0ZAnj3p1_kZRR-Oh4MGb3kAn64rWiitTt-cAvqGlOFcXtZx1GfLdXaM8fBduSXNnPDu_fw9UpU6JQhgkdo4Di-3GtYjNfvy9m6ENuTVlXZct5AFAE6JX02S1osOQ/s320/king_arthur11.jpg" width="320" /></a></div>
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Since I had 2 cakes, I figured I'd try to soak with a couple different liquors. And because I like my cakes pretty boozy, I decided that in addition to brushing them with liquor, I'd also soak them in cheesecloth soaked in liquor. Can't hurt, might help with the moistness, yes?<br />
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Here's what I chose for each:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWVhtzg-xZHRpyUvVgFbe2j5rfz9bwLlIZ1JdVu4JPAlIMeVYqDKFERBInMHOO5ciXjj5bqcsB2ffraPgblkK-6jbXLWwErKtngFVeiXnPUx9cYPKFS6R3VrtV30gFq8gawogxQ/s640/king_arthur25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWVhtzg-xZHRpyUvVgFbe2j5rfz9bwLlIZ1JdVu4JPAlIMeVYqDKFERBInMHOO5ciXjj5bqcsB2ffraPgblkK-6jbXLWwErKtngFVeiXnPUx9cYPKFS6R3VrtV30gFq8gawogxQ/s320/king_arthur25.jpg" width="320" /></a></div>
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Yup, that's top-shelf Blanton's Bourbon on the right. I received that as a bridal shower gift.Come to think of it, the same girlfriend gave me both of these bottles of booze. What does that say about her impressions of me, that she gives me so much booze? That I'm top-shelf, maybe? But of course I'm her friend from COLLEGE, so conclude what you will from that and the gifts. In any case, what a great friend. So here we go! Cheesecloth in the pot:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQHpGeR2KJniMy-yScDSvDqVnb-floWztwNYC_dYYwfMi0LW6EbwQ9QEUYD86s3LcFRZuTrge20MSilqKUbr2hZcY1AIIwB-sRB3WBc60k4Thp_ZyHF1fTrW_iEU6BG-dwrJIFw/s640/king_arthur29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQHpGeR2KJniMy-yScDSvDqVnb-floWztwNYC_dYYwfMi0LW6EbwQ9QEUYD86s3LcFRZuTrge20MSilqKUbr2hZcY1AIIwB-sRB3WBc60k4Thp_ZyHF1fTrW_iEU6BG-dwrJIFw/s320/king_arthur29.jpg" width="320" /></a></div>
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(These photos are partly here to show some of the super-cute vintage dishware I've picked up from assorted resale shops. This is a good one, I always make cornbread in it).<br />
In goes the booze:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4YUM4vWj4BxwCqnhAsvDRemsICDVITldI4JduKw7MSxKWXIlF6W4wZ7q9h9uVSogwgul_huz1-kh9p51DQWHD6rZNwTPNtNeoL0D8MJH3V_wfpSFApia_5EVZTjPfVGzndBbUQ/s640/king_arthur31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4YUM4vWj4BxwCqnhAsvDRemsICDVITldI4JduKw7MSxKWXIlF6W4wZ7q9h9uVSogwgul_huz1-kh9p51DQWHD6rZNwTPNtNeoL0D8MJH3V_wfpSFApia_5EVZTjPfVGzndBbUQ/s320/king_arthur31.jpg" width="320" /></a></div>
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And the cake is enshrouded:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03AmmSfaK3BOYbOkki13keD2-qLV93hWjfZSF0lWjehhw1HHY6QPAV0pzfLJFW7w3nWpH-M_6xRIsOtVOVzcu0GV9oPgagXiMwYByYW8pN2a1iYAL80OH40FoHkgM0fD6VQp10w/s640/king_arthur32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03AmmSfaK3BOYbOkki13keD2-qLV93hWjfZSF0lWjehhw1HHY6QPAV0pzfLJFW7w3nWpH-M_6xRIsOtVOVzcu0GV9oPgagXiMwYByYW8pN2a1iYAL80OH40FoHkgM0fD6VQp10w/s320/king_arthur32.jpg" width="320" /></a></div>
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For one nanosecond in my life, the idea of making my own cheese appealed. To that end, I purchased a few items from <a href="http://www.cheesemaking.com/" target="_blank">New England Cheesemaking Supply</a>. The cheese never happened, but the Butter Muslin (read: cheesecloth) I bought from them is an excellent product. It's as sheer as a cheesecloth but the fiber is smoother and stronger. I don't think I can go back to standard grocery-store cheesecloth after using it:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdgcDI8vIlyZWT0Gn6_2fK-1JHfMYm0nbNZBqJX1S6ntXI4RRkGwGjtbg76LY5N3ob3cgq9cCIjQ-Yknp5MOoYqTE4PE-8lzGW2QEzjmBIunMgNCk1awpvb5ZNvUXoMDRzHhgFQ/s640/king_arthur34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdgcDI8vIlyZWT0Gn6_2fK-1JHfMYm0nbNZBqJX1S6ntXI4RRkGwGjtbg76LY5N3ob3cgq9cCIjQ-Yknp5MOoYqTE4PE-8lzGW2QEzjmBIunMgNCk1awpvb5ZNvUXoMDRzHhgFQ/s320/king_arthur34.jpg" width="320" /></a></div>
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Anyway, the other cake got its Bourbon wrap, then both of them went into plastic bags for an extended rest in my fridge:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxEtZaigG3_FNrI7TIA0idHoSW8-uTNoxjTqgWa7g10nH4zKrk6KcnCPXsAUN7JEPKogNzBYnvHV1-ntWEmDuE0MrVR89-HIlJJUPXw9hf7ighTEawrp35muT5nRtntBXtpIT7A/s640/king_arthur37.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxEtZaigG3_FNrI7TIA0idHoSW8-uTNoxjTqgWa7g10nH4zKrk6KcnCPXsAUN7JEPKogNzBYnvHV1-ntWEmDuE0MrVR89-HIlJJUPXw9hf7ighTEawrp35muT5nRtntBXtpIT7A/s320/king_arthur37.jpg" width="320" /></a></div>
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A few weeks later I pulled them out and gave them a try. Why don't I save the photos and details of that in another post?<br />
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I'm not sure what the fruitcake season ahead of me is looking like. The siren call of <a href="http://www.mondofruitcake.com/2012/12/recipe-review-fiona-cairns-rich.html" target="_blank">Fiona Cairns' Rich Tamarind fruitcake</a> has been haunting me: the taste was that good. Perhaps I'll veer into making my own? If anyone wants me to review specific fruitcakes, please comment here or on my Facebook page.<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-27163563.post-74346099886139449312012-12-27T10:23:00.001-06:002012-12-27T10:23:41.130-06:00Review: Robert Lambert Winter FruitcakeMy fruitcake-disliking husband bought the <a href="http://www.robertlambert.com/store/fruitcake.html" target="_blank">Robert Lambert</a> Winter Fruitcake for me for my birthday. At $55 for one small cake, this is quite a statement of love. As you all know, I really enjoyed the white fruitcake that Robert Lambert makes, so was intrigued to see if there was an appreciable difference. I had recently re-tasted the white at the <a href="http://www.mondofruitcake.com/2012/12/the-fruitcake-tasting.html" target="_blank">fruitcake tasting</a> a little while back, so the memory was still fresh in my mind when I cut into this one. <br />
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Here's what the Winter fruitcake looks like:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERMeuS-4804QeKSUcZWaW0REBi9HKEzGI6A2DnHybQdOF7IaiOPqFyIgEXmpY4PJKazixB7Jl6CpSwOuz9rKdHo5u7sdxV17peOfIzVk6DnZZRCJIzHTr5E0ajAvD4L8Czi_4IQ/s1600/rl_winter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERMeuS-4804QeKSUcZWaW0REBi9HKEzGI6A2DnHybQdOF7IaiOPqFyIgEXmpY4PJKazixB7Jl6CpSwOuz9rKdHo5u7sdxV17peOfIzVk6DnZZRCJIzHTr5E0ajAvD4L8Czi_4IQ/s320/rl_winter1.jpg" width="240" /></a></div>
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And now unwrapped:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXR76ghwllTWUQWwZMjO4cW8SS374EhpLosTjD554fv7ad4XFTOp0PwG0h6uTsRvCMT5qlJ9fKfLJPtG_EfAg20XgsNf2EI1-TYwt1C05horM0osUk0kB4JvOzJaCjH4YRZrfHg/s1600/rl_winter4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXR76ghwllTWUQWwZMjO4cW8SS374EhpLosTjD554fv7ad4XFTOp0PwG0h6uTsRvCMT5qlJ9fKfLJPtG_EfAg20XgsNf2EI1-TYwt1C05horM0osUk0kB4JvOzJaCjH4YRZrfHg/s320/rl_winter4.jpg" width="240" /></a></div>
A slightly different garnish, but very cute all the same. And here it is in its nude glory:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbDJVVOFA4eDpZ9IcvFf2UV3PwCTW9RJpQtvPqFhMj5cMGRUxLB92ZvETpJGGZuCTAPMs4TvJ4ggNRnx8DPBnTCrgUTfxMhyDNZr_vZ0GCsMLoNnrzpbzuo2RHC-phHc0PKUn_Q/s1600/rl_winter6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbDJVVOFA4eDpZ9IcvFf2UV3PwCTW9RJpQtvPqFhMj5cMGRUxLB92ZvETpJGGZuCTAPMs4TvJ4ggNRnx8DPBnTCrgUTfxMhyDNZr_vZ0GCsMLoNnrzpbzuo2RHC-phHc0PKUn_Q/s320/rl_winter6.jpg" width="320" /></a></div>
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The difference between this cake and the White is that it focuses primarily on dried fruit except for glacéed apricots, and also includes tropical fruit juices, cardamom, and cinnamon. Perusing the ingredient list, that juice is guava/peach, and the dried fruit are pineapple, nectarines, and cherries (as well as white raisins). You have quite a few different peels in this cake: Rangpur lime, Meyer lemon, blood orange, and grapefruit. Just as with the White, there is coconut, which adds a distinctive flavor and texture (some might call it hairy but it doesn't bother me). Four kinds of nut: pecans, almonds, walnuts, and Brazil nuts, the latter chopped rather largely. By the way, I have been corresponding with Robert and he said that he often will blanch his walnuts as a way to remove a bit of that bitter taste you can sometimes get from that nut. So bakers, take note.</div>
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And on to the taste: delicious. This one might even beat the White cake, in my opinion, because of these delicious pops of acidic freshness you get from the dried cherries and that tropical juice. My fruitcake-disliking husband even tried a bite and agreed that it is a tasty breakfast quick bread. The crumb is very much a poundcake-like crumb, rather moist and with a non-cloying sweetness. </div>
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I tried a slice of this in a fruitcake duel this morning with a slice of the <a href="http://www.mondofruitcake.com/2012/12/review-heritage-all-butter-fruitcake.html" target="_blank">Heritage Baking</a> cake, which is also hanging out in my fridge, and the difference in sweetness is pronounced. The Lambert cake has a good balance of cake, citrusy and nutty notes, as well as the zing from the dried fruit and richness from the coconut. The Heritage Baking, on the other hand, has a very classic rich, syrupy, buttery sweetness, almost like pancakes with syrup. Neither were bad, just very different one from the other. </div>
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This very well might be my new favorite. A definite good one for foodies and someone who thinks that all fruitcakes are the same. A delicious holiday breakfast treat. But NOT for someone who is looking for the classic fruitcake taste. </div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-27163563.post-70653643693020627082012-12-19T19:55:00.000-06:002012-12-19T19:56:53.838-06:00Review: Heritage All Butter Fruitcake<a href="http://www.heritagebakingcompany.com/" target="_blank">Heritage Baking Company</a> in Ontario, Canada sent me one of their fruitcakes to review. If I had purchased it, the cost would have been $26.95 (Canadian), but the shipping to the US would have been a whopping $23.00! So if you're considering purchasing this cake and you live in the States, you may want to reflect on my description and decide whether it's worth the investment. Kristi at Heritage Baking tells me that as they see their U.S. sales increasing, they plan to renegotiate their U.S. shipping rates for 2013.<br />
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The cake I received was wrapped in a beige box with a happy seasonal ribbon.The label on the box described the contents and the ingredients: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPd6lyhIVJU5-lD9WMS-jyogVcg1WMNBeb9WC-S0aLhD3tBVt-x8qvVdapChAOcnbHxgbmh15ys8mD1sWizUYXK8g8DvcX-Qdbdo-SzIaQT_Vg9rrobx2juJMxW1bsCFSPiBg9ww/s1600/heritage_ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPd6lyhIVJU5-lD9WMS-jyogVcg1WMNBeb9WC-S0aLhD3tBVt-x8qvVdapChAOcnbHxgbmh15ys8mD1sWizUYXK8g8DvcX-Qdbdo-SzIaQT_Vg9rrobx2juJMxW1bsCFSPiBg9ww/s320/heritage_ing.jpg" width="320" /></a></div>
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I realize that photo might be hard to read (what else is new), but the ingredients are fairly straightforward, and do include butter. Nuts are pecans; fruits, pineapple, cherries, and raisins; and the alcohol, brandy. don't be afraid by the lengthiness of the ingredients; they are in French and English, and list out the colorings, etc., that go into the candied fruit, as we've seen in other cakes.</div>
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Here's the tin:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzavK5aPr4ltxddCFXl4cKxQzEK-akM-lP0p4B-EQdolYetIBekB1Wzk8gM76CSCoS2zlMLXciEtTwlPHJ_BpyJGmLmGkjjjccxL6_yEDPYp_grkAOskIFb8X6UIaMVfaYK6s1w/s1600/heritage_tin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzavK5aPr4ltxddCFXl4cKxQzEK-akM-lP0p4B-EQdolYetIBekB1Wzk8gM76CSCoS2zlMLXciEtTwlPHJ_BpyJGmLmGkjjjccxL6_yEDPYp_grkAOskIFb8X6UIaMVfaYK6s1w/s320/heritage_tin.jpg" width="320" /></a></div>
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A bit plain but nothing wrong with that. Here's the cake out of the box:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SlxAsBDBYYN-RJ0W0Z3MnYF3AMLyuiIWJolxWKrO15tPbqTp-Ef45MVqZY7HjuIVTTINeD12Q5tupZCLzc4Nk_QuOFA0TejkL7enfsJ4Ic-zuxB6V3saoulTKclCx1aRt-50lA/s1600/heritage_wrapped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SlxAsBDBYYN-RJ0W0Z3MnYF3AMLyuiIWJolxWKrO15tPbqTp-Ef45MVqZY7HjuIVTTINeD12Q5tupZCLzc4Nk_QuOFA0TejkL7enfsJ4Ic-zuxB6V3saoulTKclCx1aRt-50lA/s320/heritage_wrapped.jpg" width="320" /></a></div>
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And finally, the cake, unwrapped:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNabdgcmyJS4wcqpHNOeB00l5w88DqyzjKHAe9OVaVlESrzuSOeskR50QdGey6I7gA6J-n4sKwDXuowmdFzDbnfhEqIkuv4g1N56U383UU14OJ6uxmcnXqZIxjqE5Z-c-bVhH0lw/s1600/heritage_cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNabdgcmyJS4wcqpHNOeB00l5w88DqyzjKHAe9OVaVlESrzuSOeskR50QdGey6I7gA6J-n4sKwDXuowmdFzDbnfhEqIkuv4g1N56U383UU14OJ6uxmcnXqZIxjqE5Z-c-bVhH0lw/s320/heritage_cake.jpg" width="320" /></a> </div>
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The decoration on top (pecans, green pineapple, cherries) is simply that, an applied decoration. I mean, there's pineapple, cherries, and pecans throughout, but the pineapple is not green throughout (thank God), and the pecans are good size chunks but not whole. I think there's a bit of a glaze keeping it all on the top of the cake. The glaze, unlike others I've tried, is not thick, but does manage to do the job of keeping all the decoration on top.</div>
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The cake itself has a pound-cake like crumb. There's a pretty balanced proportion of fruit to cake, meaning that there's a lot of fruit and nuts, and big chunks of them as well, but you also can see and taste the cake in each slice. Although Heritage says that they macerate their fruit in brandy, there is NOT a strong brandy note in this cake. I hardly recognized any alcohol note, though there may very well be a bit of it in the raisins.</div>
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This is a dark cake that contains brown sugar, and you might already know how I feel about raisins in my cakes, but this is not a terribly "dark" tasting cake. The scent as well as the taste is redolent of butter and a general sweet, candied flavor from the fruit. The fruit itself tastes as it should - the cherries have a Maraschino-esque flavor, and you will definitely taste the pineapple due to the large chunks. </div>
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I'm going to put this at the top of the mass-produced fruitcakes list, due to the overall quality ingredients, better than those of <a href="http://www.mondofruitcake.com/2009/10/review-texas-manor-fruitcake.html" target="_blank">Yahoo</a>, which was previously at the top of the list. It's a good value for the money, too--if you live in Canada, where shipping is only $11. For those of us Stateside, you may want to find something within our border that will meet your fruitcake needs, but for those of you in Canada, you could consider this if you want a good fruitcake at a nice price.</div>
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At times I feel like I'm getting soft on mass-produced fruitcakes. But I shouldn't prejudge a cake simply because it goes into my "mass-produced" category, should I? I think that after all these years and having tried at least 31 different fruitcakes, I've simply found a few good mass-produced ones. </div>
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<em>Ã chacun son goût.</em></div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-27163563.post-45276082205308507372012-12-09T14:59:00.002-06:002012-12-09T18:39:22.221-06:00Recipe review: Fiona Cairns Rich Tamarind Fruitcake<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
As I mentioned in my previous post on the <a href="http://www.mondofruitcake.com/2012/12/the-fruitcake-tasting.html" target="_blank">fruitcake tasting</a>, my friend Laura's contribution to the event was a homemade fruitcake using the <a href="http://abcnews.go.com/International/Royal_Wedding/royal-wedding-cake-recipe-pastry-chef-fiona-cairns/story?id=13459548" target="_blank">Fiona Cairns' recipe</a>. You can see the beautiful results below; my friend Laura is an excellent baker and, evidently, food stylist, as she made the cake look gorgeous. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0RR2RGOlMnLqh4WWLlkkxK7zHjoOO9P5zEJOuOEQSOVCw5rnbgyL4bunDmjwUox5qJrNqTKGwRz3_gAu5HT8CbOx72Dk_G-RdZZlow0jH0GZ3rhhpY1FknDKpXt4Nsb0kojM3w/s1600/fruitcake_tasting_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0RR2RGOlMnLqh4WWLlkkxK7zHjoOO9P5zEJOuOEQSOVCw5rnbgyL4bunDmjwUox5qJrNqTKGwRz3_gAu5HT8CbOx72Dk_G-RdZZlow0jH0GZ3rhhpY1FknDKpXt4Nsb0kojM3w/s320/fruitcake_tasting_2.jpg" width="320" /></a></div>
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This recipe is definitely for a dark fruitcake, similar to what I call Monastery fruitcakes on my <a href="http://www.mondofruitcake.com/p/fruitcake-ratings.html" target="_blank">ratings</a> page. Reviewing the recipe, you'll see that it contains molasses and brown sugar, and, in a surprising twist, tamarind concentrate. I have some of this in my house, but have never used it for baking; rather, I use it for cooking Indian food:</div>
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Tamarind paste brings a sour, fruity note to food. I know that may not sound terribly pleasant, but it's an essential component of Indian cooking, used to offset heat or sweetness, really just as a counterpoint to the other flavors going on. And I feel it's an essential component to the deliciousness of this cake. Because it was, indeed, delicious.</div>
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Here's a slice of the cake:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ypqKdPNIr52Cg-qj5k4fBBPypkhxAOUUUgbcbb5Qc1OScMM1epIvoJn_J2_AgRdsAqeJ1XkKUr441ZviRTPlDs98P1P6hLJiRgHKF-r9NgLBWp8802vJWfiJ-HUSQ4_2885cfg/s1600/rich_tamarind.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ypqKdPNIr52Cg-qj5k4fBBPypkhxAOUUUgbcbb5Qc1OScMM1epIvoJn_J2_AgRdsAqeJ1XkKUr441ZviRTPlDs98P1P6hLJiRgHKF-r9NgLBWp8802vJWfiJ-HUSQ4_2885cfg/s320/rich_tamarind.jpg" width="320" /></a></div>
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It contains cherries, currants, and gold and dark raisins, as well as walnuts and almonds, well distributed throughout the cake. The cake itself is rich and spicy, containing almond flour, orange, and lemon peel as well as crystallized ginger, all adding to the complexity of the flavor. Plain ginger would add one note, I think, but crystallized ginger adds a flavor and a texture that steps it up a notch. Laura tells me she followed the recipe faithfully (as she does any time she tries a recipe the first time), but admits that she may have rolled just a bit more crystallized ginger into the mix. I don't care--I can eat crystallized ginger like candy. </div>
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A strange ingredient in this recipe, I think, is "apple pie spice." It just seems very un-British. Basically, it's cinnamon, allspice, nutmeg, and ginger. I guess I'm a spice snob, and prefer to have my spices individually named. Interestingly, though, "apple pie spice" describes a specific flavor profile, different, say, from "pumpkin pie spice," which contains cloves. So there you have it -- you have an apple pie spice profile in this cake, augmented with the citrus rind and crystallized ginger. </div>
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And of course, there's booze -- brandy (Laura used cognac). The fruit is macerated in the brandy, along with the tamarind paste, which will definitely impart a different flavor to the fruit than if it were just soaked in brandy alone. And after baking, of course, the cake was fed with brandy. The cake we tried was a young cake--only about a week old. </div>
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Before I get into the taste of the cake, I should call out one other unique ingredient - bitter orange marmalade. Yup, in addition to the orange peel, lemon peel, oh, and I forgot, there's mixed candied peel in there as well, which Laura said she bought from King Arthur Flour. It was a challenge for Laura just to collect all these ingredients, and I've heard that from other fruitcake bakers--maybe that's why there are so many commercially-made fruitcakes. People just give up! Anyway, back to the marmalade, just another addition to the macerated fruit which imparts another layer of complexity to the flavor of the cake.</div>
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On to the flavor. This cake was delicious. It reminded me of a salted caramel, a combination of richness, sweetness, and a spice/salty edge. The scent was boozy, sweet, spicy. The cake was moist but not wet, rich, and sweet. There was this note of spicy, buttery saltiness to it. Again, I know that sounds weird, and let me assure you it tasted like sweet fruitcake, but that additional note, just like the salt on a caramel, enhances the underlying sweetness and makes it that much more delicious. </div>
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What can I attribute this note to? I think it's a combination of the crystallized ginger and the tamarind paste. The crystallized ginger imparts a warm spiciness when you hit a piece. Worcestershire sauce also contains tamarind paste, and it's often used to add a deep savoriness (maybe one would call it umami?) to dishes. I think that tamarind imparts a certain <em>je ne sais quoi</em> to this cake, which makes all the difference. </div>
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And yeah, I went there - referring to Worcestershire sauce when talking about a fruitcake. I don't know if that comment will win any fruitcake converts. But regardless, this is a fabulous cake recipe, which I recommend!</div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-27163563.post-50031958492250730722012-12-01T20:07:00.002-06:002012-12-09T18:43:40.044-06:00The Fruitcake TastingLast night I was invited to a party with a fabulous theme: a Fruitcake Tasting! A group of friends gathered to have pizza and then finish the night with a "flight" of fruitcakes. Here's a photo of the collection:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHUz8L9oqDYEqTzFGAlP9tjfTCZWRwbTW1UuSPJIb2uGBx3eIzJDagc3XQh75WIcF-QIZrDJvFs-2TFMX_WhIgb3cbnsRWjB8fJ4cUQCkb2V7P4sZLzUCgSHIv9E9P-Eum0L9gw/s1600/fruitcake_tasting_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHUz8L9oqDYEqTzFGAlP9tjfTCZWRwbTW1UuSPJIb2uGBx3eIzJDagc3XQh75WIcF-QIZrDJvFs-2TFMX_WhIgb3cbnsRWjB8fJ4cUQCkb2V7P4sZLzUCgSHIv9E9P-Eum0L9gw/s320/fruitcake_tasting_1.jpg" tea="true" width="320" /></a></div>
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Clockwise from lower left, we have a chunk of my wedding cake (Veda's Dundee cake); a Gethsemani Farms fruitcake; Fraters from Holy Cross Abbey; a homemade fruitcake by my friend Laura, made from Fiona Cairns' recipe for Will & Kate's wedding cake (Rich Tamarind Fruitcake); the Sunnyland Farms light and dark fruitcakes; and finally, the vintage 2011 and 2012 white fruitcakes from Robert Lambert. <br />
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Oh, and of course, it wouldn't be a party among friends without:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUL51-8mRU-9th2-CRIGm8yopCAQtU-FQyHWpzPCPii8XieBj0b7yDchQz7dZwBwdVIDPeRacfPCSH48kAqrEW8dDGZc7FL1-3wI5CG43Bh5hyphenhyphen5KMoqVEYkoO-LMj8X7uHxbtjg/s1600/fruitcake_tasting_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUL51-8mRU-9th2-CRIGm8yopCAQtU-FQyHWpzPCPii8XieBj0b7yDchQz7dZwBwdVIDPeRacfPCSH48kAqrEW8dDGZc7FL1-3wI5CG43Bh5hyphenhyphen5KMoqVEYkoO-LMj8X7uHxbtjg/s320/fruitcake_tasting_4.jpg" tea="true" width="320" /></a></div>
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Fruitcake martinis! Recipe courtesy of <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=656793" target="_blank">Wegman's</a>. They were EXTREMELY sweet, and frankly I don't recommend them with fruitcake, but they'd probably be delicious at a holiday party with savories--they actually did taste like fruitcake. (We splashed in a bit of Cointreau, which didn't hurt a bit). <br />
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We started the tasting, similar to a wine tasting,with the lighter tastes first. I suggested, since so much sweetness might quickly spoil our palates, that we start with the Robert Lambert cakes. They, as usual, were delicious. Pretty much everyone else at the party was a fruitcake noobie, but all were foodies, so this was a nice way to start--there were some comments like "I never expected a fruitcake to taste like this!" As for noting the difference between the two "vintages"--one fruitcake was actually from 2011, and is aged for a full year--I can't say we noticed a huge difference. There were some subtle differences in flavor, but nothing so striking that I would recommend one year over the other.<br />
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On to the next - I think we went to the Sunnlyand Farms light fruitcake. It was an excellent contrast to the Robert Lambert: sweet, bright, and non-alcoholic. The group really got into thinking critically about the differences, noting the differences in flavor and texture from the previous cake. One observation about this cake was that, where the Lambert cake might be nice in the morning with a cup of coffee, having an almost quick bread texture (or at least a lot more cake), the Sunnyland farms cake was much sweeter, more like a candy, and definitely more like a dessert. <br />
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And to the next (and I gotta tell you, fruitcake fatigue was already setting in): my wedding cake. The cake itself, I gotta admit, had been through a lot in the past month: it had seen three different states, a wedding, being chopped up, and had been sitting wrapped in plastic for about 3 weeks. It was still tasty and boozy, and the marzipan adds an element of richness, but the fondant was pretty tired at that point, and people found that to be a bit too sweet. <br />
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Next we got to the beauty in the middle of the table: the Fiona Cairns Rich Tamarind Fruitcake, made by my friend Laura, who is a magnificent baker. As I believe I've already noted in this blog, really, nothing beats a fresh, homemade fruitcake. We all agreed on this, and this was my personal favorite. I took a big chunk home and plan on reviewing the cake recipe in a later post. It was delicious: moist, flavorful, chunks of candied ginger, interesting spices, just really good.<br />
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Finally, running on fumes, we all took a deep breath and dove into the last one we could handle: the Gethsemani Farms fruitcake. Honestly, I think we could have stopped (hey, fruitcake is <em>rich</em>), but I insisted, because all the previous cakes contained cognac or brandy, and this was our first fruitcake containing bourbon.<br />
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So, sports that they are, the guests dug into one last slice. One guest immediately did NOT like it--the taste of bourbon did not suit her. Others liked it.<br />
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My conclusion from all of this? It's kind of hard tasting so many fruitcakes at once! The taste is so rich and sweet that your tongue quickly gets burnt out. At some point our conversation flowed towards what would be a good palate cleanser for a fruitcake tasting--certainly not oyster crackers! Maybe a nice dry champagne would have done the trick (or a shot of bourbon, as I suggested). All the same, I think it was really fun trying different fruitcakes, comparing and contrasting, and I would guess that, although I might not have created any fruitcake addicts, I think we definitely had some fruitcake converts, or, if nothing else, some people who could at least defend the fruitcake's right to exist. <br />
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You may have noticed that there were a couple of fruitcakes that went uneaten--the Sunnyland farms dark and the Fraters. Yup, we just couldn't--fruitcake satiation. The Fraters were nice parting gifts for everyone, and I suspect the Sunnyland dark will be enjoyed by Sherry, the hostess, along with the remnants of all the rest of the fruitcakes. I have to say that the "after" photo of the table looked very similar to the "before" photo--we were eating very skinny slices, and there was a lot of fruitcake left over. <br />
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I happily left the party with chunks of a couple of the cakes, and I look forward to reviewing the Fiona Cairns recipe very soon. Thanks Sherry and all the fruitcake tasting guests for the good food and conversation--we may have short-term fruitcake burnout, but at least it was from some good tasting cakes!<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-27163563.post-90383037398141787362012-11-30T06:14:00.001-06:002012-12-01T19:02:57.473-06:00Mary of Puddin Hill back in businessA commenter clued me in that <a href="http://www.puddinhill.com/" target="_blank">Mary of Puddin Hill</a> is <a href="http://ketr.org/post/mary-puddin-hill-reopen" target="_blank">producing cakes again</a>. I hope they're still of the same good quality. This is exciting news!<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27163563.post-69125255321103715442012-11-18T15:47:00.003-06:002012-12-01T19:03:33.931-06:00My favorite fruitcake of all.Wanna see my favorite fruitcake of all time? Here it is!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SubCJ0ytcIIcxKpMlBjkaYYTRIA8_1tkgjlBqohoS7px5CVf5x0vPd8uyJraou3WeQPMRYRh7wisNLOcsfgQBv4Nn9ZX0wA3ekEqu9MVcI1g4Cxsz4oZMjWbfVsDztD_TEgLrA/s1600/isbobcake_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SubCJ0ytcIIcxKpMlBjkaYYTRIA8_1tkgjlBqohoS7px5CVf5x0vPd8uyJraou3WeQPMRYRh7wisNLOcsfgQBv4Nn9ZX0wA3ekEqu9MVcI1g4Cxsz4oZMjWbfVsDztD_TEgLrA/s320/isbobcake_small.jpg" width="249" /></a></div>
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My wedding cake -- and of course, being Isabelle from THE Mondo Fruitcake, it HAD to be a fruitcake. <a href="http://www.mondofruitcake.com/2010/10/vedas-dundee-cake.html" target="_blank">Veda's Dundee Cake</a>, to be more specific. </div>
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This is the reason the posts on this blog have been so few--I got married on the 4th of November, and here was the beautiful cake, all fruitcake, decorated by Festive Flamingos Cakery in Bristol, Wisconsin, in the most gorgeous way! Everyone admired the cake--it was simply beautiful. The cake topper was composed of two tatted hearts edged in Swarovski crystals. Tatting is a form of lace making that I do, so I created those. Isn't the cake gorgeous? Here we are enjoying our first slice as man and wife:</div>
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He is a wonderful man: he doesn't like fruitcake at all, but willingly ate the cake I fed him. Now <em>that's</em> love. <br />
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Many people tried and enjoyed this cake at the reception--it was delicious. Similar to a slice of wedding cake I had <a href="http://www.mondofruitcake.com/2012/09/wedding-cake-to-dream-on.html" target="_blank">shown earlier</a>, the cake was enrobed in a layer of marzipan and fondant, both of them delicious. I may have made a few fruitcake converts! We also had a dessert bar for non-fruitcake-eaters. And as a gift for the way out, guests had this: </div>
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Boxed slices of fruitcake to take home, which many did. To my delight, however, there were many boxes left over, so I contentedly ate my way through the remainder when I returned home from the honeymoon. It was a fabulous day, and it warms my heart to know that fruitcake was a part of it. <br />
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I'm not sure how many more fruitcakes I'll be eating this year, but I will be back on track soon, and some friends are having a fruitcake tasting at the end of the month, including some vintage fruitcake, so I'll be sure to report on that. </div>
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....because it's fruitcake season, people!!</div>
<div class="blogger-post-footer">Originally posted on Mondo Fruitcake. All rights reserved.</div>Unknownnoreply@blogger.com4