The sturdiness of fruitcake for shipping made it especially appropriate for packages, although the rationing of many ingredients at the time made them even more prized. Harvey shipped fruitcakes to servicemen in 13 foreign countries overseas during World War II. In 1956, Lucille Harvey won a recipe contest with the recipe known as “the fruitcake people like to eat.” She didn’t use any alcohol in the recipe, but brushed bourbon on the cake with a special brush, according to Anne Byrn’s 2016 masterwork cookbook, American Cake: From Colonial to Gingerbread, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. The Tampa Tribune has to print its recipe for Mrs.
FREE TRANSPARENT BAKING SPIRITS BRIGHT FREE
Alton Brown’s Free Range Fruitcake recipe on has 257 reviews, all five-star. I’m here to tell you: lots of people still make fruitcake at home. The haters never had a good homemade fruitcake with just enough spicy batter to hold together the dried or candied fruits and copious amounts of nuts, not to mention a judicious amount of brandy or bourbon. In these enlightened times, we can appreciate fruitcake for its history, utility and, yes, its deliciousness. They can be made up to three months in advance and aged in a tin or foil, improving with repeated spritzing or dosing with liquor. The advantage of fruitcake is its keeping quality. Buttermilk in the batter gives it a wonderfully tender crumb.įruitcakes have been around since the Middle Ages and possibly even as far back as Roman times. The cake recipe includes in its ingredients the grated zest of two satsumas and a lemon in the batter, and the juice of both citrus fruits in the glaze. Ragas was a wonderful cook, baker and craftsperson,” wrote Cappiello. Ragas had several other winning recipes that year, in “previous years and for many years after,” according to Paula Cappiello, past secretary for the annual fair and festival. The recipe took third place in the 1976 Plaquemines Parish Fair & Orange Festival’s Women’s Division, and Mrs. A vigorous advertising campaign ensued, and everyone was crazy for Bacardi Rum Cake.Īn exceptional version of rum cake, known as Satsuma Rum Cake and created by the late Antoinette Ragas of Buras, Louisiana, was discussed by author Jude Theriot in his 1983 La Meilleure de la Louisiane/The Best of Louisiana cookbook. It was such a hit that the company’s corporate chef made one to serve to Bacardi executives. A neighbor invited to a party at Walker’s house brought a cake made with Bacardi’s dark rum in the batter and glaze.
The cake was created when Bacardi’s then-president William Walker was entertaining at his home in Miami, according to the best-selling The Cake Mix Doctor.
The incredibly popular Bacardi Rum Cake, based on a yellow cake mix, was introduced in 1976 - relatively speaking, fairly recently. Compared to fruitcakes, the rum cakes we know today are mere youngsters. American rum cakes today tend to be pound or butter cakes with rum in the glaze and, sometimes, the batter. The reporter was informed that more people would eat that fruitcake than would ever read the guy’s article. Sorensen’s family, owners of Baker Maid, has baked Creole Royale Fruit Cake in New Orleans for more than 50 years. Some smart-alecky Times-Picayune reporter had the bad taste to say something snippy about fruitcake to one of Greg Sorensen’s forefathers. It became fashionable to decry the fruitcake. In the 1970s and 1980s, late-night comedians led the anti-fruitcake chorus. Both use brandy, bourbon and rum to flavor and preserve them. The great holiday cakes are in their own special league, and fruitcakes and rum cakes are in another category altogether. Once a year, we indulge our families and friends by creating rich, indulgent desserts with expensive ingredients - often dishes that a great-great-grandmother or a favorite aunt made. My Rouses Everyday, November/December 2017 People who love to bake do so year-round, but the holidays are when bakers really pull out all the stops.
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