Mexican Fruitcake

I'm in Mexico right now ... where the pineapples are fresh and amazingly cheap (a huge pineapple for $1.50) and nuts are inexpensive. Pure vanialla extract is manufactured in Mexico and is a 1000% better than the cheap imitation stuff you can get in US and Canadian supermarkets.



One of the "secrets" of creating great fruitcakes is to use quality ingredients.

I've been asking around ... and have been given minor variations of the following recipe. Not really my idea of fruitcake ... but what the heck, the name says "fruitcake" and yes, there is fruit in it!

Mexican Fruitcake

20 oz (about 2 cup finely diced fresh pineapple (used crushed canned pineapple if you must)
2 cups plain flour
1 cup chopped pecans
2 cups sugar
2 tsps baking soda
2 eggs

Mix ingredients together and pour into a greased 10 x 10 pan,
dusted with flour. Bake for 45 minutes (35 minutes for a glass pan).
Frost while warm.

Frosting
2 cups powdered sugar
1 stick butter, melted
1 - 8 oz package cream cheese, softened
1 tsp vanilla (use Mexican Vanilla if you can get it ... it is wonderful!)

Blend all ingredients together until smooth and frost cake while it is warm.

Enjoy!
Melanie

Huge Rush of Traffic

Wow ... look what happens when I ignore my blog for awhile ... I've not only had a huge rush of traffic wihich is just on time for Xmas, but I've been asked to do 3 radio interviews and a print interview. And FINALLY, I'm getting some comments on the blog!

I'm in Mexico right now ... looking for some Mexican fruitcake recipes. If you have any good recipes, let me know.

Melanie

Fruitcake Bites

This was a BIG hit at one gathering I went to ... almost everyone went back for 2nds and some wouldn't admit to 3rds. I had to bribe the hostess for the recipe.

1/4 cup golden raisins
1/4 cup dark raisins
1/2 cup dark rum or brandy
1/4 cup butter, softened
1/2 cup brown sugar, packed
2 eggs, beaten
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
3 tablespoons milk
1 1/2 cups of chopped fruit (you can take your pick of at least two: candied cherries, chopped dates, chopped apricots, chopped candied pineapple, dried cherries, dried cranberries)
2 cups chopped pecans

1. Pour the rum over the raisins, and soak them for several hours or overnight
2. Heat oven to 300 degrees F.
3. Cream butter and sugar, add eggs one at a time beat after each addition.
4. In a second bowl mix the dry ingredients (Flour, Baking soda, and spices).
5. Stir the dry mixture into the butter& sugar.
6. Add raisins/rum and milk.
7. Add the fruit & nuts.
8. Line miniature muffin tins with fancy Christmas paper liners or plain ones.
9. Fill 3/4 full.
10. Bake 10-15 minutes or until the tops spring back when lightly touched.

If you want to get really decadent ... cover with a light frosting ... or dip 1/2 of each "bite" into white chocolate.



For gift presentation ideas, check out the "fraters" at http://monasteryfruitcake.org/productsfraters.asp

Gah!! Fruitcake!!! Run for your life!!

Read this funny blog entry, along with all the comments!
... Gah!! Fruitcake!!! Run for your life!!
http://www.accidentalhedonist.com/index.php/2004/12/23/gah_fruitcake_run_for_your_life

Rum and Fruit Fruitcake

This is a heavy cake filled with great rum flavour and loads of fruit. It is not overly sweet.

1/4 cup dried mango
1/2 cup raisins (seedless)
1/2 cup flaked coconut
1/2 cup dried papaya
1 teaspoon grated orange zest
1/2 cup dark rum
3 tablespoons rum (reserved)
4 tablespoons butter
3/4 cup brown sugar (packed)
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1 teaspoon vanilla
2 cups flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda

1. Soak mango, papaya, raisins and orange zest in 1/2 cup rum for one to two hours
2. Cream butter and sugar.
3. Add egg, vanilla and sour cream.
4. Sift together salt, baking soda, baking powder and flour.
5. Mix butter and flour mixture together.
6. Add fruit mixture and coconut. You might have to add up to two tbsp more rum, if the mixture is too stiff or dry. It should be a little looser than a stiff cookie dough.
7. Place mixture in a bundt pan.
8. Bake at 325 degrees for 1 1/2 hours or until cake is done. Be careful not to overbake!
9. While cake is still warm, poke holes in the top with a thin skewer and sprinkle on the remaining 3 tbls rum.

Glaze with a powdered sugar glaze and sprinkly on some flaked coconut.

enjoy!