Comments on: Fruitcake Redux

By: marissewalangkaparis

marissewalangkaparis — Sun, 07 Dec 2008 06:15:21 +0000

I love fruitcake. When I used to travel I would bring in some from the U.S. and Europe and let them age in time for Christmas. A lot of people don’t like Fruticake. It must be because they haven’t tasted the real ones because of the ones sold here commercially. Really off.
Loved them when I was still a child when my Dad would get some gifts of this from the U.S. and from the priests who would give him some. (Jesuits). Guess for some,it’s an acquired taste. Thanks Sister!!

By: sylvia

sylvia — Sun, 07 Dec 2008 01:28:31 +0000

The best fruitcakes I have tasted are my mom’s fruitcakes. Commercial fruitcakes just do not look nor taste yummy to me. No wonder a lot of people do not appreciate fruitcake…because they haven’t tasted good ones!

I remember that my mom would start baking them around August. She would “soak” the cakes with brandy, then wrap them in katsa(sp?) cloth that had been soaked in brandy and then cover with foil. Then she would add more brandy every so often till they had been given away. My sisters can correct me if I’m wrong (I know you’re lurking here!).

By: greasemonkey

greasemonkey — Sat, 06 Dec 2008 02:58:54 +0000

hehehe… almost a year since the last post… my regular suki for fruitcake is rustan’s grocery, my tita sends me a fantastic one that she buys from a hardcore fruitcake lola she knows (this one is exponentially better)… trying to convince the wife to make your sister’s version. she doesn’t like fruitcake. i know. i can’t explain how we get along either. hehehe… and i love her even more for it!

By: greasemonkey

greasemonkey — Sat, 06 Dec 2008 02:50:20 +0000

fruitcake heaven!!! =)

By: Marketman

Marketman — Tue, 04 Dec 2007 01:33:08 +0000

Beatriz, the slow drizzle of rhum or brandy is a good idea, but I think it can get better with age for up to 6 months before you eat the cake… :)

By: Beatriz

Beatriz — Mon, 03 Dec 2007 19:11:23 +0000

Hi to all, I am very glad to find this recipe!! in Mexico we also use some dried and candied fruit from the country, like biznaga and pineapple, and sometimes rum instead of brandy, but I definitively agree that the ingredients have to be the best ones … I usually pour 1 oz of brandy everyday for 2 to 3 weeks before Xmas or give it, which way is better?

Thanks a lot for sharing…

By: Marketman

Marketman — Tue, 19 Sep 2006 12:02:05 +0000

gambit, I have never purchased a fruitcake in Manila. I suspect the best way to do the giveaways is to make the fruitcakes instead. That would be the most economical way to do it… My sister lists her recipe up above in the comments, but I have to warn you that doing it right means a serious amount of dried fruit. Perhpas you can try the various bakers at the more upscale bazaars (say Fort bonifacio once or twice a month) and see if they do bulk fruitcake orders…

By: gambit

gambit — Tue, 19 Sep 2006 10:17:36 +0000

Not sure if you’d still be able to read this.. but, my sister plans to give fruitcakes as souvenir for her wedding. Am just wondering if you can suggest where we can get some good tasting cakes. Of course, these cakes would have to be budget-friendly too.

Hope to hear from you…

By: Marketman

Marketman — Tue, 13 Dec 2005 13:33:52 +0000

Hchie, I am not sure what cinnamon is available locally…maybe mccormicks? I try to stock up on spices on trips so I have some good ones around when I need them…

By: Hchie

Hchie — Tue, 13 Dec 2005 12:23:45 +0000

Maybe I can surprise my mom and make her some fruitcake, I have a feeling she’ll love this. She sometimes has them in her fridge all the way thru Easter! Is there a brand of cinnamom that is available locally that you prefer to use. I find the one’s on the grocery racks a bit off. Thanks for the pan de sal recipe, it’s good.