Comments on: Sister’s Fruitcake Recipe

By: greasemonkey

greasemonkey — Mon, 08 Dec 2008 03:13:52 +0000

thanks for the link, mm! =) still trying to convince wifey to consider whipping up a batch or five… someone told me about a baker’s depot on north edsa, any feedback on that (supaa)store guys? i figured getting her a new oven and ingredients would give me a little leverage (though i don’t think i can afford a viking like yours, mm. not yet, at least. hehe…).

if i fail to change her (fruitcake averse) mind, i’m considering trying to do it myself. emphasis on ‘trying’, there. =)

hope you guys are all okay. ingat.

By: joan

joan — Sun, 07 Dec 2008 13:50:35 +0000

thanks a heap for the recipe sister, the fruitcake looks sublime! like marisse(classmate! hehehe), i don’t know where to source fresh nutmeg here in cebu, also dried currants. ditto on the unsulphured molasses. would you know of sources here MM? thanks!

By: Jojo & Marie Vicencio

Jojo & Marie Vicencio — Sun, 07 Dec 2008 08:10:16 +0000

I have a stash of fruitcake which was delivered to me in September. I was told to store it in a cool place so that it will age. I received a batch of 24 containers. Am now left with about twenty two. I used to order them from Cabela’s when I was onboard the USS Independence and we were deployed in the Persian Gulf in 1993.

I am a fool for fruitcake.

By: marissewalangkaparis

marissewalangkaparis — Sun, 07 Dec 2008 06:21:27 +0000

Sister,MM or anyone pls. Want to do this right even if it’s late.
Where can we get candied orange and lemon peel?Is that also available where we but the candied fruits? Also, any source of fresh nutmeg? I have nutmeg but it’s the bottled one.Will that do? What is the difference between UNSULPHURED MOLASSES vs the molasses we buy bottled in the baking section of the grocery? Teehee…Just wanna be sure….Salamat muli…

By: marissewalangkaparis

marissewalangkaparis — Sun, 07 Dec 2008 05:55:56 +0000

Fruitcake,queso de bola and Chinese jamon….these to me spell some of my fave foods during this wonderful season. Wheeeeeeee…..Will have to learn Sister’s fruitcake. My sister (who lives in NJ )used to be my Christmas fruticake source…but since she had a stroke,she has been unable to do this anymore…I never got to get her recipe.So…will learn sister’s recipe….Thanks MM and ate ni Marketman!! hahaha…

By: Maria Clara

Maria Clara — Sun, 07 Dec 2008 01:20:28 +0000

Definitely, not a good thing to be branded a â€œFruitcakeâ€ person or One Flew Over the Cuckooâ€™s Nest! Sister’s fruitcake is materiales puertes! As a child of the 60s – fruitcake was a big deal during the Christmas season. As in any madness it wears out overtime like fashion. I still like a good slice of fruitcake with my tea Christmas afternoon. We used to bake ours as early as first week in August, wrapped in light katsa materials and showering it with rhum or brandy once a week- good liquor is a must. If the liquor burns the throat for libation then it is a no to soak the fruitcake. Never made fruitcake for ages. I get them from a Franciscan convent.

By: ging berdon

ging berdon — Sun, 07 Dec 2008 01:14:57 +0000

LOVE a good fruity, nutty, moist fruitcake! I use Cognac in mine, the aroma is fantastic. Just checked out Sister’s recipe, will try that too. Thanks MM and Sister!