Contributed by: Cajun Clark
Ah yes, fruitcake. Seems that either people love it or they hate it, that there's very little room in between. Now that's a bummer, because da ol' mon has gone to great lengths to round up the ingredients. That being said, read on my friend, read on. You may find something you like.
Several years ago there was a television commercial that said there was only "one" fruitcake and it got sent from household to household. This was NOT true, 'cause Caj knows that since his Mother stopped making the Famous Wesson Fruitcake a couple of replacements were found resulting in four fruitcakes being mailed every year.
One of those is from Collin Street Bakery, Corsicana, Texas, http://www.collinstreetbakery.com They've been making their Classic Christmas Cake since 1896; must have something going for it, which it does.
The other is from The Smithfield Collection, http://www.smithfieldcollection.com You'll need to do a product search for Bakermaid Creole Holiday Fruit Cake. Some of these webmasters don't make it easy, but in this case it's worth a little effort. Because not only does this jewel have a unique taste, it's sliced, individually wrapped, ready to serve.
Finally, for those of you who will never let a fruitcake across the threshold, you can do like one of Caj's friend's does and make your own special holiday cake. She makes a Classic Tomato Soup Cake. Da ol' mon thinks you'll enjoy the other recipes and story behind the story.
Now for another Famous Holiday Fruit Cake:
Famous Wesson Fruitcake
This recipe has been around, or so it seems, since the beginning of time. For many, it's a family standard during the holidays, an old-time family trend setter.
HEAT oven to 275°F.
LINE pan with brown paper and lightly grease.
COMBINE sugar and eggs, BEAT till smooth. Then ADD Wesson oil and BEAT 2 minutes. COMBINE 1 cup flour with fruits and nuts. SIFT remaining flour with baking powder, salt and spices. STIR into Wesson mixture alternately with orange juice. POUR batter over fruit mixture and blend. TURN into pan. PLACE pan of water on lower rack of oven and BAKE 2 1/2 to 3 hours till done. COOL on wire racks. REMOVE from pan and PEEL paper off. WRAP in cloth dampened in whiskey or brandy, then in foil. BEFORE serving glaze and decorate.
BOIL 2 tablespoons brown sugar, 1 tablespoon corn syrup, 2 tablespoons water. SIMMER 2 minutes. BRUSH over cake. Note: Since many of these cakes are made weeks prior to serving, some Chief Cooks open up the aluminum foil every few days, sprinkle or brush whiskey or brandy (depending on what was used initially) on the cloth wrapping, then reseal. This is a personal preference thing, including the use of whiskey or brandy in the first place. If memory serves, dry sauterne was popular in some families. -- Caj.
Cajun Clark's monster 659-page eCookbook is no longer available. His second cookbook in the series, with nearly 500 recipes is Sweet & Sassy! http://www.cajunclarkssweetandsassy.com You can grab a copy of Cajun Clark's Selected Freebies at http://www.1001Recipes2Send.com/Free/
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