The-Cake-That-Must-Not-Be-Named
November 19, 2008 by shibaguyz
Okay… it’s time to come clean…
We are The Shibaguyz and… it’s true… we like Fruit Cake! Yes, the seasonal cake with the name akin to the evil character in a certain book about a certain young wizard. He-Who-Must-Not-Be-Named… The-Cake-That-Must-Not-Be-Named. But, despite all that, we love it… and we’re going to share with you the reason why we do. And we’ll even name it!
This is the recipe Jason’s mother, Kay, has handed down to us from his Great Grandma Hoyt. We’re sharing it with you this early because it takes 30 days to complete. You will NOT want to use this as a door stop… or to anchor your boat… and it will not be around after the only life remaining on Earth is cockroaches. Believe us, it will not last that long. And, again, remember this takes 30 days to complete so get yourself started now. You’re gonna love it!
So… without further ado… we present to you a family heirloom as sent to us from Jason’s Mother as sent to her from his Aunt Irene. We will name the cake and it is:
Great Grandma Hoyt’s Applesauce Fruit Cake
Prepare the following candied fruits to stand 12 hours or longer before mixing cake.
- Lemon peel 6 oz
- Orange peel 3 oz
- citron 6 oz
- pineapple 9oz
- cherries 6 oz
- (or substitute l lb candied fruit and 1/2 cup
- candied pineapple for these fruits)
- raisins 8 oz
- golden raisins 8 oz
- walnuts 8 oz
- pecans 8oz
- brandy 4 oz
Cut fruit and nuts not too fine and add brandy and let stand overnight
- Crisco 1/2 C
- White sugar 1 C
- Brown Sugar 1C
- Eggs 2
- Vanilla l tsp
- Salt 1/8 tsp
- Cinnamon 1 tsp
- nutmeg or mace 1/4 tsp
- soda 2 tsp
- applesauce 2 1/2 C
- Flour 3 C
Cream crisco and sugar add eggs beat well add flour, spices and vanilla. Mix soda in warm unsweetened applesauce add to flour mixture. Mix in the fruit,bake in greased floured angelfood cake pan (10 inch) that has a 3 inch collar added to the top at 350 for 2 hrs. or until done. Put a pan of water in bottom oven for glaze on top of cake.. When cake is well cooled wrap in layers of cheese cloth wet in brandy and store in closed container in a cool place. Keep cloth moist until you are ready to eat. 30 days or so.
My comments: You could leave the citron out and add more cherries and pineapple. I hate citron. It’s what makes fruit cake taste funny. You get to figure out times for smaller pans of this. Shouldn’t be to hard. Test with a tooth pick for doneness.
We agree with Mom that citron is definitely out… unless you like the way that stuff tastes. We do not so we follow her advice.
We’re starting ours this week and serving it the week of Christmas and New Years. It might even end up in our gift baskets. Try it… Enjoy!!
talk to you soon…
The Shibaguyz
Posted in Cookin' With The Shibaguyz, Frugal living, family | 16 Comments
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I made my Xmas cake two weeks ago so it can mature. I have used the same recipe for 20 years and it never fails.
Sounds a lot like the traditional cake I make each Xmas, with a couple of differences.
I can convert the Cup to metric and imperial measurements, but what is Crisco ?
Oh, mercy, guyz!!! Making and “aging” the fruitcake was a huge ritual when I was growing up, and, I still feel, an incredible waste of great ingredients. But then, my palate is ill-adjusted to the bitter flavor undertones of fruitcake, plum pudding, and even spice cake. (All favorites of my parents and grandparents.) “Get even, give fruitcake!” say I. But don’t mind me: I think it’s great that you all have an heirloom recipe to enjoy. The memories and ritual of fruitcake-making are as precious as the finished fruitcakes, I know. (And yes, I still order fruitcakes from the monks at Gethsemane every single year for my fruitcake-loving father and brother. As long as I don’t have to eat them!)
LOL Fruitcake huh? Nope I just can’t go there. I still remember the fruitcake that my great Aunt used to send us every year for Christmas. The fruitcake is not even something I want to think about.
Oh No! And I thought you guyz had good taste. What a shame
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patientgardener – glad to hear that you are better organized than we have been. LOL We’ve been slacking when it comes to our fruitcake so we’ll be waiting until the week of Christmas to actually be able to enjoy ours.
Zoe – Crisco is a nasty substitute for shortening or lard used in recipes. Do an internet search on it then feel free to use an appropriate substitute. We don’t keep the stuff around the house but wanted to preserve the recipe exactly as Jason’s great grandmother made it.
OFB – Jason’s spice cake is a constant around here in the fall and winter… too bad you don’t like fruitcakes. Really… this one ain’t a door stopper! LOL But we will respect your wishes and not deluge your post box with tiny packages of fruitcakes… hehehehe…
Daphne – I remember some pretty hideous fruitcakes in my past too. This recipe is definitely one to try though. Jason’s mom makes it without the citron in it and we really believe that is the only reason it doesn’t taste so nasty like the ones of my childhood.
Michelle – So we can put you down for an order of two fruitcake baskets then?? hehehehe…
Hi Guyz – fruitcake’s a family staple here too, especially at Christmas. I have a really evil recipe where you just keep on pouring MORE brandy over the cake over a number of weeks.
I’d go with the citron, but some strange reason have never liked pineapple in cakes. Strange how tastes differ eh?
Oh wow.. my mom and I love fruit cake too so I will try your recipe and send it to her for Christmas… thanks!
I love fruit cake – Christmas is the time when all the family recipes make an appearance. I’m starting mine tomorrow!
I will believe it when it touches my lips……most are just too nasty for words!
Only if you deliver them personally to my front door! And no leaving them on the doorstep and dashing away before I get there.
Do you substitute butter for the crisco? It does look like a tasty recipe. I love lots of nuts in The-Cake-That-Must-Not-Be-Named!
Great blog, photos and articles. Very informative. Thank you for sharing and keep up the great work. Rick
Hi Guyz, you all are the best! Thanks so much for giving out the secret? recipe to your wonderful cake. I have a recipe from my grandmother for applesauce cake that uses no shortening, the applesauce does the trick, that begins with making your own sauce from apples, well worth the effort too. I agree with mom about the citron, it tastes weird, er funny. We laugh in the face of citron!
Frances
ps, you are either up very late or very early!
F
That fruitcake sounds delightful! I used to make a pretty darn good one years ago, but the applesauce in yours has me intrigued. Might be time to resurrect an old tradition. . . . Thanks for sharing!
Psst…I happen to like fruitcake too guyz! Even though it gets such a bad rap, it is something my grandfather made each year at XMAS and you just can’t kick tradition.
Your granny’s recipe sounds delish!