Fruit Cake

Fruit Cake Recipes, Pictures Decorating Tips & Supply

Are you the fruit cake in your family? Before you raise your eyebrow, I would suggest you read on to know what I mean.

Did you know that the fruit cake is the world’s oldest cake? When I took a relishing bite for the very first time, I sampled upon a high content of fruits and nuts in proportion to the batter.

I can’t help it if your mouth waters but it was hmmmm…..wonderful with the rich content of French cherries, almonds, California nuts, pineapple, orange peel and lemon.

Wait that is not all; there was also a dash of brandy and liquor added for that special tantalizing effect.

Irresistible, isn’t it? Well, I wouldn’t agree with you more.

After that I fell in love with this kind of cakes. I have tasted them all. The darker versions were laden with prunes, dates, cherries, walnuts, sugar and molasses.

Since I am not much of a 'sweet girl' I somehow relish the subtle taste of the light cake which has granulated sugar, golden raisins, pineapples, apricots and light corn syrup. I think if you love a sharp aroma and strong flavor, you would pop in for the dark cake.

Last month, when I went for trekking in Boston, I ensured that I carry my stack of fruit cakes along. My friends forgot my existence for sometime as they were busy gorging my cakes.

I have made some interesting discoveries with respect to the fruit cake. Did you know that it has a tendency to last for months and still retain its intrinsic flavor?

My friends did not even know how old my cakes were. I have also noted that it is quite ideal to have a time gap of a month before freezing these cakes and believe me, they freeze very well.

What spring in my mind right now is to tell you about the first time, I made a fruit cake under the watchful eye of my sister. Whoever said 'take your own sweet time' must have said it with reference to this kind of cake.

First I prepared the nuts and fruits. Then I poured the liquor to be used over them. I kept the mixture well covered for two or three days. I know you might be thinking, ‘Is this is a dish or an event.

My god, I wouldn’t wait that long!’ But if you want the fruit cake sweet and nice; you will have to kill time. Okay then, I prepared the batter and baked the cake. Suddenly I remembered that this kind of cake should be baked at a low temperature.

Cake Supply!

My sister pointed out that that it is better for the pan’s sake if I coat the pan with waxed paper so that the sides of the cake do not get burned.

You see, the fruit cake involves long baking time. When I was done, I took the cake tester and inserted it in the center of the cake. I felt it was moist and not doughy.

My sister had a smile on her face, "You have finally baked The Cake. Congratulations, bro". I popped one in my mouth and I patted myself on my back.

My uncle Jim who is the oldest one in the family, once took me to Collin Street Bakery, Corsicana, Texas.

This was the place where the oldest fruit cake company in the United States was set up, in the year 1896. Suddenly my uncle’s colleague for years, Mr.Ruth Pears appeared and asked him "Hey fruit cake, who is this guy?"

While coming back to my home town I asked him,"Uncle Jim, why did Mr. Pears call you fruit cake?" He laughed and said, "The oldest and the respected person in the family is called that way."

So dear friend, who is the fruit cake in your household?

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