Cooking & Baking
Related: About this forumFruit cake in a bundt pan?
OK, get the fruit cake jokes out of your system..... I'll wait.
I make a fruit cake with dried fruit, not the candied strange stuff from the grocery store (has anyone ever actually seen a citron in the wild?)
I used chopped apricots, raisins, currants, walnuts and cherries. I happen to have a bundt pan that is a ring of Christmas trees.
So, if I use the bundt pan,
A. will I be able to get the cake out of it?
and B
Will the fancy pattern show?
I also have a bundt pan that is a curled up dragon.
uppityperson
(115,677 posts)It depends on how much batter to fruit but if it didn't show, nothing lost. I made fruitcakes out of fruit like that yesterday. 1 loaf, 1 small round from springform pan, a dozen cupcakes. One frig shelf is full of containers of alcoholic aging fruitcakes. Made of real fruit and nuts is yummy!
hedgehog
(36,286 posts)I could use a good non-fruit cake recipe for this one maybe. Any suggestions?
TygrBright
(20,760 posts)It's used to make marmalade, and is one of the "foundation" versions of citrus fruit. A lot of contemporary versions of the lemon and orange have citron in their family tree.
It's never used fresh, I don't think, except for juicing for various medicinal preparations (it has a long history in healing, as well, as a reliable source of vitamin C, etc.) It exists in contemporary food culture pretty much only in the preserved-with-sugar form, the "candied" version and the marmalades, etc.
As far as getting the pattern from your bundt pan goes, a lot will depend on your fruit-to-batter ratio. Even if you prep the pan well and get a clean turn-out, the pattern may not be very easy to see in a very fruit-intensive version.
However, you can use the pattern's relief as a "guide" to add in decorations that will bring out the pattern a bit, too.
helpfully,
Bright the fruitcake fan
Freddie
(9,267 posts)She always made a fruitcake, in an angel food pan. The recipe was called Frugal Fruitcake and was mostly nuts and raisins, with some of the candied stuff for color. I have the recipe somewhere in her cookbooks but there's no point making it as no one else would eat it.
hedgehog
(36,286 posts)but will risk getting it out of a Christmasy bundt pan.
Goblinmonger
(22,340 posts)Maybe I'll try make one this year.
Soak 5 cups of mixed dried fruit in Irish whisky ( I use Irish Mist for the honey overtones)
1 cup walnuts
1 cup honey
1 tablespoon cinnamon
3/4 teaspoon cardomen
1/2 teasoon all spice
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup softened butter
2 teaspoons baking soda
1 cup packed dark brown sugar
5 egg yolks
4 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
5 egg whites stiffly beaten with 1 tablespoon sugar.
1. Mix flour, spices, salt, baking powder and baking soda
2. Beat butter and sugar until light and fluffy.
3. Add egg yolks one at a time, beating after each.
4. Stir in flour and honey mixture.
5. Stir in fruit and nuts.
6. fold in egg whites
7. Pour into greased angel food cake pan, or 2 7 or 8 inch loaf pans, or deep cake pan.
Bake at 325 for 2 to 2 1/2 hours depending on pans used. Watch the edges to insure they don't get scorched.
I might reset my oven to 300 this year and/or use a water bath.
If you make this ahead, keep the cake on a plastic or glass dish and liberally add whisky from time to time until Christmas.
japple
(9,827 posts)made a fruit bread and nothing this complicated, I can't give much advice, except that when we made fruit cake back in the old days, we would plump the raisins, then dry on a towel and then dredge them in flour so they wouldn't sink to the bottom. I think you might need to do something similar.
Worried senior
(1,328 posts)from Pillsbury I think used to have a fruit cake recipe on the side of the box.
It really was very good.
blue neen
(12,321 posts)My mother made a fruitcake using that as a base. Is this quick bread even available anymore?
Worried senior
(1,328 posts)I'm sure you are right.
It was available a few years ago, I should look and see because I would like it one more time.
Warpy
(111,267 posts)It's the mass produced crap with cheap booze and day-glo fruit that I can't stand.
OK, on to your questions: A. Yes, if you greased and floured the pan enough, cooking spray with silicone in it is extra insurance; B. Yes, the fancy patern will show and will be even prettier if you sieve a little confectioner's sugar over the top.
surrealAmerican
(11,361 posts)... I've held one in my hand, and taken it for a walk. This is part of the Jewish harvest festival (Sukkot).
I don't remember what happened to the fruits after that, and somehow doubt they were eaten, but apparently they are sometimes candied and stored until a different holiday in the springtime.
trueblue2007
(17,219 posts)i haven' make fruitcake in a long time. i wish i could find the BEST recipe ~~
hedgehog
(36,286 posts)my husband who engaged in marathon shaking and banging the sides on the counter!
I subbed an extra cup of brown sugar instead of using some dubious looking honey, and also added a tablespoon of vanilla. It smelled divine! I took it out after about 2 1/2 hours, I probably should have checked it at 2 hours, but no harm done.