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Golda's fruitcake
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 Posted: Tue Dec 22nd, 2015 08:06 PM
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olyeller
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Add some rum into the mix or let it soak in after baking, but it really doesn't need it.

Golda’s Fruitcake

1C          Butter
¾ C       Dark syrup
1 ½C      Sugar
4            eggs, beaten
2½C       Flour
½lb        candied cherries
¼ C         Candied pineapple
1             large can crushed pineapple (do not drain)
1 pint       fig or strawberry preserves
1tsp        Vanilla extract
1tsp         lemon extract
1 ½lb     dates
1C           raisins
1             small bottle Maraschino cherries
1tsp         cinnamon
1tsp         ground cloves
1tsp         allspice
1tsp         baking soda
1tsp         baking powder
½ C        flour
1qt          Chopped pecans or walnuts
 
 
Coarsely chop all the candied fruit, Maraschino cherries and dates. Mix the ½ cup of flour with the chopped nuts, than add all ingredients into a large mixing bowl. Mix well.
Line 3 cake pans with parchment paper. Fill ¾ full with cake batter and place in a 250°F oven. Bake for ½  hour, then increase temperature to 350°F and bake for 1 hour.
Allow to cool while you are making the icing.
 

Fruitcake Icing

1C          butter
1 C        white raisins
2 ½C     sugar
1 C         chopped dates
1 C          cream
2C         chopped nuts
 
Bring all to boil and cook slowly for 30 minutes. Remove from heat, add nuts and beat until creamy. Put between layers and on cake top. Keep pulling icing up the sides until it sets.
Allow to cool for 24 hours. Slice and enjoy.



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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Thu Dec 24th, 2015 04:50 PM
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Big Joe
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Guys we just finished off the first one of these babies....
You have got to try this one. No Rum in ours, to many little hands to snag a hunk on it. Not one bad thing to say about this other than it makes you eat more than you need. Even had the grandkids helped with the "Way Old School"(their terms) chopper and mixing. Just a little advice if you have small helpers up the candied fruits, they seem to disappear somewhere. LOL As for the nuts we picked up more Walnuts than usual so we mixed them 50/50 with the pecans in the cake and used Macadamia nuts in the frosting. MY adoration to Ms. Golda for this one and thanks olyeller for posting it.



 Posted: Thu Dec 24th, 2015 06:10 PM
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olyeller
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I've created more converts to "Fruitcakedom" with this; all you have to do is smell it and you're hooked.

Hardest part is getting it out of the cake pans it's so heavy and moist.

I am surely glad you tried it and posted. After I learned how to make it, Golda stepped aside and I became the annual "Baker". It freezes well, too.



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Thu Dec 24th, 2015 06:16 PM
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olyeller
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Oh, Ms Olyeller told me to tell you it gets better as it ages. It will eventually mold if left out too long, so refrigerate or freeze.



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Fri Dec 25th, 2015 02:27 AM
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Big Joe
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Tell her thanks for the info, I just hope I can hold onto a piece to see it age. LOL now for the whole truth....
I made this earlier and now I have none for Christmas dinner... the grandkids wiped it out -- first was the little one, looked like a rat nibbled all over the edges where he had pinched off bites. Then when the others came in with the I'm hungry's it lasted long enough for me to get a piece barely... Thankfully I have enough to do it again. Actually its in the oven now. my little taste was so good I knew it had to be on the dessert table tomorrow. Bad part was I was the guilty party for "letting" them eat it... go figure.
Anyway guys if this is better with age, one could hurt oneself by not getting away from the table fast enough.



 Posted: Tue Dec 29th, 2015 04:10 AM
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olyeller
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Here's some pics

One layer fresh out of pan


Attachment: recipe fruitcake pic3.JPG (Downloaded 70 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 29th, 2015 04:11 AM
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olyeller
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Icing going on

Attachment: recipe fruitcake pic2.JPG (Downloaded 52 times)

Last edited on Tue Dec 29th, 2015 04:32 AM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 29th, 2015 04:23 AM
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olyeller
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Iced and cooling


Attachment: recipe fruitcake pic.JPG (Downloaded 58 times)

Last edited on Tue Dec 29th, 2015 04:26 AM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 29th, 2015 04:38 AM
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olyeller
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To clarify a couple of things:

The "large can crushed pineapple" is 20oz.
The "small bottle Maraschino cherries" is 10oz.

There will be more than enough batter for three layers; bake whatever is left over in a loaf pan or muffins. Enjoy



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 29th, 2015 10:25 AM
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oldillini
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How come I didn't see this before Christmas. Now if I make it I will have to eat the whole cake by myself (my wife is not a cake person in any form). Darn!



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 Posted: Sun Feb 21st, 2016 05:22 PM
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OKLHUNTER
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If one were to add rum, how much would one add?????



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-Charlton Heston


 Posted: Mon Feb 22nd, 2016 01:25 AM
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olyeller
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OKLHUNTER wrote: If one were to add rum, how much would one add?????
I would sprinkle some on each layer before icing, say a 2-4TBLS per layer.
If you don't get it right to suit you, you'll just have to make another.:lol:



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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Feb 22nd, 2016 05:10 PM
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Big Joe
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Ok, you guys are going to bring out the hidden side of me... OKHUNTER, I added 2 TBS of Captain Morgan Spiced rum to each layer of one of these. I use a spray bottle and about 15 pumps on each layer then frost it and repeat next layer. The spiced rum seemed to fit into the spice blend of the recipe and it was a hit with the adults, the kids get the plain version. Also I did not have any dates for the frosting so I just doubled the white raisins. So far this has been made over 8 times since Yeller posted it. The recipe even went back to Louisiana with my Aunt, yes another convert... As for better with age, I have managed to let one see 3 days and Mrs. Yeller is right the flavors tend to melt into each other and it just melts even faster in the mouth. I know this sounds like my sugar should be off the charts but my grandkids keep my sugar intake in check, they eat most of anything sweet before I get much more than a taste. LOL OH! and the let it set for 24hrs -- yeah right, I think one made it over night but only one has seen more than one day. LOL I hid it....

Last edited on Mon Feb 22nd, 2016 05:13 PM by Big Joe



 Posted: Mon Feb 22nd, 2016 08:19 PM
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olyeller
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WOW Joe!!:lol::lol::lol: 8 cakes?? Since Christmas time? You da Man!!

Even people who say they don't like fruitcake will admit it's "OK" :wink:

Last edited on Mon Feb 22nd, 2016 08:23 PM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Feb 23rd, 2016 02:49 AM
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Big Joe
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The grandkids require I fix one a week. No joke, the oldest told me he needs it so he can take some to school and show the kids at school his grandpa can too cook better than their moms. So I have to do it now. I know we will need to slow down, I am going through my nut stash like squirrels do theirs. All but one have been kid available the one adult cake I made was just right on the rum - one piece was enough to cause a good nights sleep LOL. It lasted 4 days with 3 people munching on it.



 Posted: Tue Feb 23rd, 2016 05:24 PM
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swampratt
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Wife is making me one today (since I am older today) some ingredients are difficult to find.

I have always liked fruitcake ,, this one does not look like the ones people hate.
Fruit cake of old was like heavy fallen bread full of goodies.
 



 Posted: Wed Feb 24th, 2016 03:37 PM
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Big Joe
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you others wont get this but, swamp have wife hit Crest, We found everything there, wally world didn't have it... they never have anything anymore, when I need it. And tell her not to fudge with the dark syrup, we ran out and had light Karo and it doesn't give it that just right taste. Got a fresh bottle of dark and all is good once more. :)
OH! and Happy Birthday!!! yeah I'm late but that's normal for me.

Last edited on Wed Feb 24th, 2016 03:39 PM by Big Joe



 Posted: Wed Feb 24th, 2016 05:33 PM
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OKLHUNTER
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Big Joe wrote:
you others wont get this but, swamp have wife hit Crest, We found everything there, wally world didn't have it... they never have anything anymore, when I need it. And tell her not to fudge with the dark syrup, we ran out and had light Karo and it doesn't give it that just right taste. Got a fresh bottle of dark and all is good once more. :)
OH! and Happy Birthday!!! yeah I'm late but that's normal for me.


I get it. I was wondering where to get the ingredients, this time of year.



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-Charlton Heston


 Posted: Wed Feb 24th, 2016 06:12 PM
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swampratt
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Man that tastes like a spiced dense  pumpkin or carrot cake with all the goodies inside.

Thanks for the Happy  B-day .
Did not get white raisins but Aldi has the fig preserves by the register OKLHUNTER.

The icing got solid like caramel.. was it supposed to do that?

Man this cake is tasty.. not built to spec but way tasty.
Got a big jar of dark Karo..  it tastes like Molasses thinned with corn syrup.
I use molasses in my chocolate chip cookies for a bit extra flavor.



 Posted: Wed Feb 24th, 2016 06:20 PM
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olyeller
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Happy birthday swampratt.

Ain't that cake gooooddd? Make a hounddog hug a rabbit :wink:



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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


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