I tried a fruitcake this week that's to die for!!!!! It was mostly nuts, then fruit. No candied peel(Thank Goodness).
The ingredients are: English Walnuts, Pecans, Raisins, Dates, Candied Red Cherries, Diced Pineapple, Wheat Flour, Sugar, Eggs, Margarine(of all things????), Candied Green Pineapple(Garnish), and Corn Syrup(Glaze).
Does anyone have a recipe that uses these ingredients that they are willing to share???? If not I'll have to start from scratch. I have found that this recipe is very close to the New Orleans styled Fruitcake recipe.
I am not a fan of fruitcake but had some this holiday that was mostly walnuts and dried fruit bound together with what seemed like a sweet egg-based batter. I have been looking for a recipe and this sounds close: http://www.joyofbaking.com/DriedFruit.... I haven't tried it yet but I will.
PBS Create ran Hubert Keller's Alsatian Christmas specials a week ago. His fruitcake has only enough batter to hold the fruit and nuts together. I looked for the recipe on his site but it does not seem to be there.
Here is a fruitcake thread with promising recipes: http://chowhound.chow.com/topics/874261#7660509
Polly's cake is very forgiving. I have always used dried rather than candied fruit, and never peels. I've used other fruit sauces, or pureed canned fruit, instead of applesauce when making it in all-apricot and all-pear versions. This year it's all-cherry, and almonds and amaretto for the nuts and booze.
And CHOW's crappy search engine almost defeated my efforts to find this special piece on various fruitcake styles: http://www.chow.com/food-news/54685/s...
Here's my MIL's recipe for fruitcake. It weighs about 7 lbs when it comes out of the oven.
1 lb. butter
3 cups sugar
2 tsp. vanilla
4 cups flour
1 tsp baking powder
1 tsp. mace
1 tsp. salt
1/2 lb each of red candied cherries, green candied cherries, red candied pineapple, green candied pineapple, all cut
1 lb. golden raisins
1 qt. pecans
1 qt. walnuts
Cream butter and sugar together, Add eggs and vanilla, beat well. Sift dry ingredients together, add to creamed mixture and beat well. Stir in fruits and nuts. Pour into large tube pan that has been greased and lined with heavy paper. Bake at 275 for 2 to 2 1/2 hours or until tests done. Drizzle with apple brandy. Cool. Wrap in plastic wrap and store in cool place in airtight container to "ripen". About 1/2 hours before cake is done, brush the top with light corn syrup. Decorate with fruits and nuts. Return to oven for final baking. This is a light-colored fruit cake.
I am STILL on my quest for a copycat recipe for a Nutty, with some fruit Fruitcake. No PEELS please. Only, nuts, cherries, dates, and pineapple. More nuts than anything else. A local upscale "Fresh" grocery store carries the Southern Supreme Fruitcake. People that swear they do like fruitcake will eat this.