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http://www.campcourageous.org/?page_id=1594
Take a look here. This is in Monticello, Iowa I know some of the folks who make these really homemade cakes in a huge way!! My DH loves these. |
This recipe is WONDERFUL.
http://www.deliaonline.com/home/Prin...049&CID=413 I love homemade - and I have made this cake several times ! If you have a problem with this link from here in the UK - just put into G***le Delia Smith Classic Christmas Cake. ENJOY ! |
Originally Posted by jacie
(Post 6439513)
I have made the white fruit cake recipe found every year the day after Thanksgiving in The Tampa Tribune. It is called Mrs. Harvey's fruit cake. I have all the ingred, purchased, and will make it this week. It does not have any booze in it, however, stays wonderfully fresh long long time(if it lasts that long , mine usually has to be rationed out sparingly in order to have any at Christmas.) Will post the recipe later if any one is interested...........
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Originally Posted by Sandygirl
(Post 6439768)
Me too!! But I use Jim Beam. I used to make 20 loaves ....i used to have a list of co-workers in line for them!!
Sandy |
I love fruitcake......
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Mom made hers with peach nectar. No booze. We'd wrap them in aluminum foil and let them sit awhile. Then about January, any uneaten ones went into the refrigerator. Pull them out around Easter and they tasted like candy...oh what a treat!
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Boiled fruit cake is my favourite.
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About 30 years ago I gave a fruitcake to a friend who hates it (as a prank). She thought she would get me back by giving to me the following but I was ready for her with another fruitcake. Those two fruitccakes have been going back and forth for about 30 years now. It's become a tradition lol
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I love fruitcake. Not the cheap ones from the store, but a good one. A friend of my DH used to bring us one from a bakery in North Carolina I think. Haven't had it in years, since we lost contact with him. I will have to try one of the ones on here.
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My grandmother made one that starts with a yellow egg cake, that was crumbled then fruit was added, and the whole thing had brandy poured over it, and allowed to 'age'. Sadly, that is all I remember of the recipe.
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