I was in a turkey coma last night, a little on the uncomfortable side after I finished my small slice of whipped cream topped pumpkin pie, and I was sure it would be several days before a plate of turkey and all the trimmings sounded good to me. But here I am on Friday morning, sipping my first cup of coffee , and entertaining thoughts of slices of white meat, dressing and cranberry sauce between two slices of homemade sandwich bread, and I know I will never make it past noon. Sandwiches from the leftovers of that gargantuan meal are my favorite part of the whole Thanksgiving experience. In my house, no matter how much I do ahead and how many dishes and pots and pans I wash and put away as I use them, I ALWAYS manage to get every dish and utensil in my kitchen dirty before we sit down to eat. Yesterday was no exception….sigh.
But today is a new day and I feel that the Christmas season has officially begun. I was thinking a little bit ahead last month when I made GOLDEN FRUITCAKE, delicious little cakes filled with dried fruits and nuts in a buttery batter. The little loaf cakes have been wrapped in plastic wrap and refrigerated for the last month, coming out every five or six days for a good bath of Spiced Rum (bourbon, brandy, cointreau could be used instead…whatever you like). After 4 weeks of mellowing in the fridge these fruitcakes have become a heavenly mixture of cake, fruits, nuts and booze. There is no harsh alcohol taste, only a smooth blend of all the luscious ingredients in the recipe. Have you ever seen a prettier fruitcake? The bits of dried cranberries, kiwi, cantaloupe, apricots, lemon and orange peel and golden raisins looks like little jewels in each slice.
If you love fruitcake but haven’t baked one in years because store bought cakes can be awful and your head is full of memories of being served scary slices of some mysterious dark stuff that everybody made jokes about you are going to be overjoyed when you try this recipe. My cakes have been refrigerated for 4 weeks and, if you make your own GOLDEN FRUITCAKE right now they will be ready to become beautiful additions to your cookie trays and gift baskets. My mother used to make fruit cake every holiday season and I know this little lovelies would get her nod of approval. I like fruitcake that is full of fruits and nuts with just enough cake batter to hold everything together so next time I will increase by about 25% the amount I add to the cake. They can age, tightly wrapped, up to 4 months in the fridge but that additional time isn’t necessary. I thought a month was perfect.
These are so inspiring, Cathy–I’ve never liked fruitcake, but these might just change my mind! They look like beautiful mosaics.
I wish I could give you a couple of slices, Sue, so you could try it. It tastes so Christmasy to me and is wonderful with a cup of tea.
Cathy recently posted..Golden Fruitcake ~ All Boozed Up
I love Fruitcakes so much, especially this time of year, which look great as well. Do I remember it absolutely and bake, also a nice gift. Thanks for the recipe and best regards Ingrid
I make fruit cake every year…it wouldn’t feel like Christmas without some. I’m like you, I like my fruit cake to be mostly fruit and nuts with just enough cake to hold it together.
Karen (Back Road Journal) recently posted..Flounder Topped With A Shrimp Cream Sauce
Oh I’d love to try a slice! I remember when you first posted these, they sound like great gifts Cathy:@)
Fruit cake will always remind me of my Dad! I had a delicious turkey sandwich today! On white bread with lots of stuffing and cranberry sauce! Yum!
XO Kris
Your golden fruitcakes look adorable, tasty & well-flavoured too! A great & fun food gift too! 🙂 MMMMM!
These look PERFECT!! We’re already sweltering through a heatwave, and it’s not even summer yet, so stuff I can leave in the fridge and douse with booze sounds very appealing!!!
Red Nomad OZ recently posted..Red’s Readers’ REWARD!!
Love these little loaf cakes Cathy. Very inspiring. For someone who doesn’t consider herself a sweets lover, I do enjoy a bit of fruitcake. I’m keeping this for inspiration.
Hope you had a nice Thanksgiving.
Sam
Sam @ My Carolina Kitchen recently posted..A Trio of Different Cranberry Sauces & Ideas for Leftover Cranberry Sauce
Beautiful! I would never have imagined ever making fruit cake until I saw these beauties! Oooh it’s beginning to feel (and taste) a lot like Christmas!!! I hope you had a wonderful Thanksgiving, Cathy!
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I have leftover turkey and NO BREAD! I am off to the store soon though 🙂 I have never tried any kind of fruit cake in my life, but this actually looks really good.
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I smiled as I read your post, Cathy. Preparing Thanksgiving Dinner and also preparing Lasagna are the times when I use almost every pot & mixing bowl I own. 🙂 The little loaves of fruitcake look yummy!
~Judy
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Your fruitcakes look fantastic, Cathy. I didn’t bake any last year, might just bake some this year.
Angie@Angie’s Recipes recently posted..Brown Rice Pilaf with Dried Figs and Pomegranate
Cathy, these tipsy fruitcakes are just what the doctor ordered! I hope you and your loved ones had a splendid Thanksgiving. XX00
I love fruitcake… yours looks very similar to what my mom used to make every year.
Karen recently posted..Zucchini Tart
I have a difficult time liking fruit cake too. There are certainly plenty of awful memories but yours do look lighter and delicious, Cathy.
Susan recently posted..Happy Thanksgiving!
I will be making fruitcake this week. Thanks for the reminder.
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This cake just looks so pretty. I’ve never made a fruit cake and you’re sure tempting me to give it a try. 🙂
Lea Ann (Cooking on the Ranch) recently posted..Coriander Crusted Pork Tenderloin
I really really love how beautiful that looks when it’s sliced!
I saw your recipe on Stone Gable. I must be one of the weirdos who love a good fruitcake…let’s see nuts, fruit and cake…what is not to like? I think I will try yours!