Does anyone know of an excellent mail order fruitcake?

C

cynupstateny

Well-known member
I have a friend who loves it (believe that one?)

and I'd like to send her a really good one but don't want to make it myself. Looking for one that you've tasted, not just heard about, please.

 
I believe it''s called Collins Bakery. I know it's in Texas >>

It will melt the heart of the most dedicated fruitcake hater.

 
Excuse me, Ms.Pat!

I happen to make one very tasty fruitcake, and it's nothing like any commercial one I have ever encountered.
It's good quality candied fruits held together with just enough rich cake batter, then soaked in the finest rum or brandy.....for months, perhaps years!
Even my "less than thrilled with fruitcake" husband is willing to admit that it is good!
(I made this cake for my sister's wedding cake, 30-some pounds, and it was all she could do to keep the top layer for herself.)

 
It's Collins Street Bakery in Corsicana, Texas....

And, YES it will make a fruitcake lover out of you! EXCELLENT.

Not cheap, but neither are the ingredients to make them. I've given as gifts for years and bought for home. Yum.

Bet you can eat ONE (piece). Really. That good.

Try one.

 
Judy, is your recipe a secret or would you care to share it?

If I could find a recipe as good as Collins Street Bakery I'd be thrilled!

TIA

 
Lol Pat-NoCal I agree but my entire family LOVE fruitcake..they're the fruitcakes, I like the hard

royal icing the best. Problem is that certain functions MUST have the cake, to me it's the smell that makes it special.

 
Hi Judy. Your recipes are always the best so maybe YOUR fruitcake would turn me around. Am still

trying to find one that I like. Will you share your recipe?

 
REC: The Fruitcake Hater's Fruitcake (not Judy's, but still good!)

I love this cake. It's not a true fruitcake as you see, but it's close and it's delicious. I posted this at Neener's a few days ago.

The Fruitcake Hater's Fruitcake

This new take on fruitcake is much more like a carrot cake than a fruitcake, and it is DELICIOUS, even if you hate traditional fruitcake.

for the cake:
3 oranges
1 cup dried cranberries or cherries
3/4 cup golden raisins
1/2 cup currants
1/2 cup dried apricots -- chopped
2 cups granulated sugar
1 cup butter -- softened
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 cup chopped walnuts

for the icing:
10 ounces cream cheese -- softened
8 tablespoons powdered sugar
dried fruit for garnish

Preheat oven to 325 F. Butter and flour a 10" tube pan.

Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside. In medium saucepan, combine dried fruits and 2/3 cup orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit. Pour batter into prepared pan.

Bake about 1 hour and 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Allow to cool in pan 10 minutes. Remove to wire rack, cool completely.

For icing, beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat well. Spread icing on cake, garnish with dried fruit.

Cake can be made 5 days ahead; cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving.

Recipe originally printed in the Las Vegas Review Journal and attributed to Betty Rosbottom.

 
Pat, I will, but it won't be before Christmas.....

too many other things to do.
If you don't see it sometime in January, remind me....I'm suffering from rampant CRS these days!
Wishing you and your family a Happy Holiday!
Judy

 
Cyn, I ordered this last year....Assumption Abbey Fruitcake

It's traditional, without (always thankful for small things) having green cherries baked through-out. There was, however, one renegade lurking on the top masquerading as decoration.

Very nutty and not over-whelming liquor-ish, two things I prefer.

Fruitcake is not our favorite dessert, but it's a tradition to have one around at Christmas. This did seem to take a while to arrive. I'd check with the abbey and see when they promise delivery.

http://trappistmonks.com/

 
REC: The Fruitcake Hater's Fruitcake (not Judy's, but still good!)

I love this cake. It's not a true fruitcake as you see, but it's close and it's delicious. I posted this at Neener's a few days ago.

The Fruitcake Hater's Fruitcake

This new take on fruitcake is much more like a carrot cake than a fruitcake, and it is DELICIOUS, even if you hate traditional fruitcake.

for the cake:
3 oranges
1 cup dried cranberries or cherries
3/4 cup golden raisins
1/2 cup currants
1/2 cup dried apricots -- chopped
2 cups granulated sugar
1 cup butter -- softened
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 cup chopped walnuts

for the icing:
10 ounces cream cheese -- softened
8 tablespoons powdered sugar
dried fruit for garnish

Preheat oven to 325 F. Butter and flour a 10" tube pan.

Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside. In medium saucepan, combine dried fruits and 2/3 cup orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit. Pour batter into prepared pan.

Bake about 1 hour and 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Allow to cool in pan 10 minutes. Remove to wire rack, cool completely.

For icing, beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat well. Spread icing on cake, garnish with dried fruit.

Cake can be made 5 days ahead; cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving.

Recipe originally printed in the Las Vegas Review Journal and attributed to Betty Rosbottom.

 
Pat, I will, but it won't be before Christmas.....

too many other things to do.
If you don't see it sometime in January, remind me....I'm suffering from rampant CRS these days!
Wishing you and your family a Happy Holiday!
Judy

 
Ahem! Cyn to Cyn smileys/teeth.gif -- Original Cyn's Golden Fruitcake 4 ****

Original Cyn's Golden Fruitcake

1 1/2 sticks unsalted butter
1 c. sugar
3 eggs, separated
1/2 c. whole milk
2 T. apricot brandy
1 tsp. vanilla
1 3/4 c. flour
1 c. dried apricots
1 c. golden raisins
1 c. chopped macadamia nuts
1/4 tsp. cream of tartar

Preheat oven to 275. Chop apricots and nuts. Grease and flour 6 c. bundt pan.

Cream butter, sugar, brandy and vanilla. Add egg yolks, one at a time, beating well after each addition. Add milk, alternating with dry ingredients, mix well.

Stir in fruit and nuts. Beat egg whites until soft peaks form. Add cream of tartar, continue beating until stiff but not dry. Gently fold
whites into batter. spoon into prepared pan,
spreading evenly. Bake until tester comes out clean, about 2 1/2 hrs. Cool completely in pan on rack.

Slice and serve, or wrap airtight with plastic wrap and store at room temperature.

Hint: I soften apricots and raisins in extra apricot brandy, drain and proceed with recipe.)

 
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