Sunday, December 12, 2010

Fruitcake Flop!

Sorry it has been so long since my last post. My computer was never recovered and finally had to buy one today. I have been in a baking frenzy today. I have made 3 batches of cookies, a big pot of soup and another attempt at the traditional fruitcake.

My mother has the best recipe for fruitcake. It is chock full of pecans,cherries and pineapple with lots of lemon flavoring. I have been trying for 25 years to make this cake and every year, mine sticks to the pan. I have bought new pans, greased and floured it heavily and even lined with wax paper. Today I made my 25th cake and true to tradition it fell all apart, in spite of several phone calls to mom today talking me through it. I'm about ready to give up! But, I cannot throw in the towel just yet. This is the first year my Irish son in law will be here for Christmas and I have promised him a full blown traditional Texas Christmas. So, I must try it again next week.I'm so happy I didnt use all of my nuts today,since this recipe calls for a quart of chopped pecans!

Oh well, I will try again to make the perfect cake. If it fails,I have decided to take it all to my mothers and let her bake it for me. I was also making some shortbread cookies and wanted to dip them in white chocolate and then in crushed peppermint. I thought this would look so pretty. I was very carefully watching the chocolate and it burned in the microwave.

If any of you have any suggestions, please forward them to me. I am distressed today after having so many failures. Usually, my baking turns out very well.

Hope your baking is turning out better than mine!


1 comment:

Jean Tuthill said...

It's possible that you have too many fruits and nuts in the mix. Then there's not enough batter to make the cake part strong enough to hold together. Also, if you want it really moist, make a sugar syrup with equal parts sugar and water. Heat until sugar is dissolved and paint this on your cake. Let sit for 24 hrs and redo it. Oh, and definitely use parchment paper in your pans. All the sugar is making it stick. If you melt your chocolate in the microwave, use 1/2 power, a minute at a time, and each time bring it out and stir. When almost done, use 1/2 minute at a time. White chocolate will burn very easy, so use caution in the amount of heat you give it. Good luck on your next try. Hope this helps. Have a very happy Christmas and a very happy New Year.