Tuesday, November 26, 2024

COLONIAL FRUITCAKES WITH WATERMELON RIND PICKLES

 I have made these little fruitcakes
many times for Christmas over the years.
This time I could not find the required
watermelon Rind Pickles anywhere
in my town so I ordered 3 jars  of


I cut this recipe out of the Woman's
Day magazine back in the 1970's.
Actually I saw a note that it was published
many years ago in several historic cookbooks.




These fruitcakes are really fun.


As you can see, we don't have snow
but it was a cold 39 degrees today.
Did see that in the UK they have
already had snow?  And lots in
Colorado where we lived years ago.


So this recipe made
9 little fruitcakes:


Here is what you will
 need to make
them:

The cake base is made with 3 cups of flour, 2 cups of sugar, 2 tsp baking powder
6 eggs, 2 sticks of melted butter (1 cup)
and 1/2 cup of rum.

Mix all these ingredients together in a
large bowl or Kitchenaid.

You need to chop most of these
items which you will be adding to the
cake base and mix together well:

16 oz container red candied cherries cut in half, 1 20 oz jar of watermelon rind pickles which are chopped and drained,
1 8 oz container of candied pineapple,
1 box of about 15 oz golden raisins, 2 cups of chopped walnuts, 1 1/2 cups of chopped
almonds (we find the almonds always
settle down to the bottom of those bit
jars of mixed nuts so I just stole mine
from there!)

This year our Walmart didn't have the candied fruits above but I found them at another
local market (HyVee)

I baked these cakes in the mini foil
little pans at 300 degrees for 50 minutes 
in my convection oven

After they cooled I brushed
more rum on them and will do
this again every 3 days for the
next week or so.

I actually used some green candied cherries too and also used 27 additional whole candied red cherries for the tops (3 per cake)

Did you know they used these pickles
in their fruitcakes in the 18th
century?



6 comments:

  1. The cakes look beautiful and tasty. Been years since I made fruit cake, I'll have to try this recipe. We had our first snow one week ago but it warmed up a bit and then got some much needed moisture. It is to be in the teens at night after Thanksgiving.

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  2. The recipe sounds delicious... just maybe more ambitious than I'm up for. 😉
    I do love your photo collages...so perfect for this time of year.
    We've had 20" of snow this November in Colorado Springs but none forecast for tomorrow.
    Wishing you and your husband a blessed Thanksgiving.

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  3. I love fruit cakes, all kinds, and yours look delicious. I'm coveting your little biscuit barrel cottageware piece....sweet !
    Thank you for sharing your recipe Bernideen.
    Hugs,
    ~Jo

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  4. Those little fruit cakes look so delish. I like fruit cake but the rest of my family does not. They are missing out.

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  5. Bernideen, such a beautiful post! One can see all sorts of lovely tablescapes online these days, but you are the queen of the warm, cozy, inviting settings that make me think I can actually smell the wonderful aromas wafting out of your kitchen!

    ReplyDelete
  6. These little fruit cakes sound heavenly Bernideen!

    ReplyDelete

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