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Old 03-26-2014, 05:00 PM   #11
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Originally Posted by Mad Cook View Post
Christmas pudding is boiled not baked, it isn't a cake and is eaten hot with custard or rum or brandy sauce. It sounds as there may be a bit of confusion here (knowing mothers-in-law this may or may not be intentional).

I get very annoyed with the "my recipe is secret" attitude.
Same here. Sounds like a very selfish person to me.
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Old 03-26-2014, 05:00 PM   #12
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Originally Posted by dragnlaw View Post
Also meant to mention that there are really two types. One is a dark cake, the other a lighter cake.

I never liked the dark one when I was younger, to strong, bitter or whatever. But did like the white cake style, more like a pound cake.

Truth to tell I don't remember which my recipe is. Looking it up now...
The darker cake often has black treacle (molasses?) in it which is nasty (although some people like it.
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Old 03-26-2014, 05:08 PM   #13
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Originally Posted by Eachna View Post
I'm American and my husband is Australian.

My husband loves fruitcake. I loathe it and find it somewhat incomprehensible.

However, he is incapable of finding a commercial version of a fruitcake that he likes. I tried asking my Mother-in-Law for her recipe, but she's refused to share it. All I know is she soaked it in some sort of alcohol for about a month, and she bought assorted small jars of candied fruit peel. And she called it "Christmas pud". Oh, and I learned my husband doesn't like ginger, so the fruitcake probably shouldn't have ginger in it.

I'm at my wit's end...because...I know nothing about fruitcakes and so I have no context for what's "good" or "bad" in them.
In my recipe this rigmarole is obviated by the boiling up of the fruit, etc.

A "good" fruit cake is the one you and your family like and a "bad" one isn't. Incidentally, I've never seen a fruit cake recipe that included ginger. I did put some in once as an experiment but I didn't like it very much.
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Old 03-26-2014, 05:16 PM   #14
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The list of ingredients is daunting. With prices rising at a rate that boggles the mind, it is a pricey dish to make. But it is mostly all the dried fruit that is put into the piece. Eachna can leave out the ginger in any recipe she ends up choosing. It won't affect the end result at all.

The hardest part of making this dish, whether it be the pudding or cake, is the mixing. You have to stir it by hand in order to get all that dried fruit mixed evenly. Using the mixer just makes the gluten develop even more and you end up with a tough cake.

Perhaps if Eachna would ask her husband to ask his mother for the recipe, she just may find her more receptive to the idea of sharing.
When you consider that a fruit cake keeps well and it's very filling so you don't eat a lot at a time, it isn't all that expensive. My mother's often lasted nearly to Easter with us nibbling away at it at regular intervals. She used an old recipe that was also used for wedding cakes. Traditionally, the top tier of the wedding cake was saved to use as the christening cake for the first baby so it would have to keep for at least 9 months (officially that is).

An old friend of my grandmother, who made fabulous fruit cakes, used to mix the ingredients with her (clean) hands. Much easier than using a spoon.
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Old 03-26-2014, 05:19 PM   #15
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In my recipe this rigmarole is obviated by the boiling up of the fruit, etc.

A "good" fruit cake is the one you and your family like and a "bad" one isn't. Incidentally, I've never seen a fruit cake recipe that included ginger. I did put some in once as an experiment but I didn't like it very much.
Mad Cook, I really like the sound of your recipe. Back when I was in high school, I used to make a huge FC, it took much longer to bake than the recipe directions stated. Yours sounds similar to what I made.
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Old 03-26-2014, 05:35 PM   #16
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I grew up eating fruitcake similar to the one Mad Cook describes and it is wonderful. My problem is that the cost of the ingredients is so high that it just is not practical for me to bother making one. I find that these fruitcakes are just as good as the ones that I grew up with and no work, they will even slice it for you.

https://www.collinstreet.com/pages/o...uxe_fruitcakes
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Old 03-26-2014, 05:47 PM   #17
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MC, I'm confused as to why you chose to quote my post. In the recipe link I posted the pudding is actually steamed, and was recommended to me by a good friend in West Yorkshire who tells me it's authentic. From what I understand it's also traditional to put it in a cupboard to age for several weeks.
Umm, yes?

For "boiled" read "steamed". and yes it is stored to mature. Traditionally it's made on "Stir up Sunday" the last Sunday in November (called that because in the Church of England the collect (prayer) of the day begins "Stir up, we beseech thee, O Lord, the wills of thy faithful people....."

IIRC when saying that Christmas pudding and Christmas cake are not the same thing I was pointing out that the OP's M-I-L may have been deliberately obtuse but calling it "Christmas pudd". Some M-I-L's do not like sharing with daughters-in-law.

(PS BTW, if you ever speak to a Lancashire man (or woman), don't make the mistake of suggesting a Yorkshireman knows anything (or vice versa) - massacres have been started over less! You're OK with me, though, I'm a Cheshire Cheese )
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Old 03-26-2014, 06:03 PM   #18
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I'm wondering if taking one of the premades, like the Collinstreet as Aunt Bea mentioned, or the ones I'd order from the Trappist monks for Mom, and soaking it in rum or brandy for a few weeks would give the same effect the OP's DH is looking for.
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Old 03-26-2014, 06:05 PM   #19
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...BTW, if you ever speak to a Lancashire man (or woman), don't make the mistake of suggesting a Yorkshireman knows anything (or vice versa) - massacres have been started over less!
Actually, I believe he is a transplanted Geordie, having grown up around Newcastle. But that might possibly be deemed even worse than being a Yorkshireman.
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Old 03-26-2014, 08:57 PM   #20
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Traditionally, the top tier of the wedding cake was saved to use as the christening cake for the first baby so it would have to keep for at least 9 months (officially that is).
We have a saying around here... "the first baby can come anytime, the second one always takes 9 months"

What was really funny, my first was born in the 1st week of my 7th month- (or 1st week of the third trimester, however you look at it) she was barely 2 lbs... we had some good laughs over that!
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