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Dec. 23rd, 2001 12:05 pmalright, all you bakers and cooks out there, I'm trying to solve a family problem.
My mother's grandmother, who mostly raised her, was an excellent baker and cook, and made some things that mom remembers very well. unfortunately, her recipes were lost. I've been trying for years to find the christmas fruitcake that she made, to make for my mother. I finally discovered that it had a spicecake/gingerbread base, probably apple flavoured. it was made with dried fruits, not candied. I believe mom mentioned that the fruits were soaked and rolled individually, but I could be wrong. I will get more information and update this as I can, but if anyone has suggestions for where to look, or recipes I might be able to alter to fit, please let me know
alright, here's the final information: more cakelike than breadlike, but still heavy (obviously), baked in a tube pan, like a bundt cake, only unfrilly. raisins and dates, possibly other dried fruits, soaked in water or juice, then rolled in powdered sugar. the cake was made with applesauce, but she doesn't know, other than that. topped with a hard sugar glaze (would this be like an english pudding?)
Forgot to mention, the way my great-grandmother made this, it didn't have any alcohol in it (making this one step more complicated to find...)
My mother's grandmother, who mostly raised her, was an excellent baker and cook, and made some things that mom remembers very well. unfortunately, her recipes were lost. I've been trying for years to find the christmas fruitcake that she made, to make for my mother. I finally discovered that it had a spicecake/gingerbread base, probably apple flavoured. it was made with dried fruits, not candied. I believe mom mentioned that the fruits were soaked and rolled individually, but I could be wrong. I will get more information and update this as I can, but if anyone has suggestions for where to look, or recipes I might be able to alter to fit, please let me know
alright, here's the final information: more cakelike than breadlike, but still heavy (obviously), baked in a tube pan, like a bundt cake, only unfrilly. raisins and dates, possibly other dried fruits, soaked in water or juice, then rolled in powdered sugar. the cake was made with applesauce, but she doesn't know, other than that. topped with a hard sugar glaze (would this be like an english pudding?)
Forgot to mention, the way my great-grandmother made this, it didn't have any alcohol in it (making this one step more complicated to find...)
