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Thread: Christmas Cake

  1. #1
    Super Member MaryKatherine's Avatar
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    Yeah..! The geese are moving and thoughts turn to Christmas Cake. Hated it as a child and have only recently begun to bake it. I found a recipe on the internet a few years ago that was sublime but I lost it and have not found one similar. The baked cake (with all the usual suspects ) was quite loose and open after baking but firmed up beautifully after patient months of rum (HE HE )!
    So who has one or a link they'd be WILLING to share. I know some recipes ARE family jewels.
    Thanks
    MaryKatherine (we are starting to cool down)

  2. #2
    Super Member ptquilts's Avatar
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    I think you are talking about a fruitcake? That is the more common term down here in the US.

    I love them but have never made one. I am the ideal Christmas party guest as I love Fruitcake and Eggnog. And I have very reasonable rates,lol.

  3. #3
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    Did you get the Quilting Board today 08/18? I did not

  4. #4

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    I didn't get it on 8/18 either!

  5. #5
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    FRUITCAKE
    Ingred: 28oz. Mincemeat w/brandyor rum
    1lb candied fruit
    1 can sweetened condensed Milk
    (not evaporated milk)
    2 eggs
    2 & 1/2 cups flour
    1 teaspoon baking soda
    1 cup chopped nuts (walnuts or pecans)

    Butter a tube pan: bottom, sides, center pole. Line
    with wax paper (all sides) butter again.
    Mix ingred. any order. Pour into pan. Bake 2 hours at
    300* middle rack. Cool 5 to 10 minutes. Loosen with
    a knife around side and center, turn out on wire rack,
    cool completely. You can soak cheesecloth in rum or
    brandy and wrap cake , then resoak and let the cake
    sit for a few more days.

  6. #6
    np3
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    Power Poster np3's Avatar
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    Quote Originally Posted by Virta Walter
    FRUITCAKE
    Ingred: 28oz. Mincemeat w/brandyor rum
    1lb candied fruit
    1 can sweetened condensed Milk
    (not evaporated milk)
    2 eggs
    2 & 1/2 cups flour
    1 teaspoon baking soda
    1 cup chopped nuts (walnuts or pecans)

    Butter a tube pan: bottom, sides, center pole. Line
    with wax paper (all sides) butter again.
    Mix ingred. any order. Pour into pan. Bake 2 hours at
    300* middle rack. Cool 5 to 10 minutes. Loosen with
    a knife around side and center, turn out on wire rack,
    cool completely. You can soak cheesecloth in rum or
    brandy and wrap cake , then resoak and let the cake
    sit for a few more days.
    Thanks for sharing!

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