Collin Street Bakery Deluxe Fruitcake Recipe

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I remember the first time I sank my teeth into a slice of this fruitcake; the intricate dance of flavors and textures was unlike anything I had experienced before. It was at that moment I understood why the Collin Street Bakery Deluxe Fruitcake wasn’t just a holiday treat but a symbol of festivity, love, and craftsmanship. With each bite, you’re not just tasting a cake; you’re indulging in over a century’s worth of baking excellence and tradition.

How to make Collin Street Bakery Deluxe Fruitcake

The Collin Street Bakery Deluxe Fruitcake is a premium fruitcake made by Collin Street Bakery, a well-known bakery located in Corsicana, Texas. The bakery has been making fruitcakes for over 120 years and is especially famous for its Deluxe Fruitcake, which is often regarded as one of the finest in the United States.

Ingredients:

Fruits and Nuts:

• 1 cup golden raisins
• 1 cup chopped dates
• 1/2 cup dried cherries
• 1/2 cup dried pineapple, chopped
• 1/2 cup dried apricots, chopped
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1 cup chopped pecans
• 1 cup chopped walnuts

Batter:

• 1 cup unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 4 large eggs
• 1/4 cup molasses
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 cup brandy or rum (optional)

Instructions:

1. Prep Work: Start by preheating your oven to 275°F (135°C). Grease a 9×5-inch loaf pan or a 10-inch tube pan and line it with parchment paper.
2. Fruit and Nut Mixture: In a large bowl, combine the golden raisins, chopped dates, dried cherries, pineapple, apricots, lemon zest, lemon juice, orange zest, and orange juice. Add the chopped pecans and walnuts to the mix.
3. Batter Making: In another bowl, cream together the room-temperature butter and brown sugar until light and fluffy. Incorporate the eggs one at a time, then stir in the molasses.
4. Dry Ingredients: Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to the wet mixture, stirring just until combined.
5. Combine: Fold the fruit and nut mixture into the batter, ensuring an even distribution. If using, pour the brandy or rum over the mixture and mix well.
6. Bake: Transfer the batter to the prepared pan. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 2 to 2.5 hours or until a toothpick inserted into the center comes out clean.
7. Cool: Let the fruitcake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Tips for Perfecting Your Fruitcake:

• Soaking the Fruits: For an added burst of flavor, consider soaking your dried fruits in brandy or rum overnight before making the cake.
• Wrapping and Aging: To enhance the flavors, wrap the cooled cake in a cheesecloth soaked in brandy or rum. Store it in an airtight container and age it for a few weeks. Periodically, moisten the cloth with more alcohol.
• Variation in Nuts and Fruits: Feel free to adjust the mix of fruits and nuts based on your preference or availability.

What to serve with

Serving a Collin Street Bakery Deluxe Fruitcake (or your homemade version) is an event in itself, given the rich flavors and dense texture of this festive dessert.

Beverages:

1. Coffee or Tea:

• Coffee: A strong, black coffee or a creamy latte can provide a bitter counterpoint to the sweetness of the fruitcake.
• Tea: Opt for Earl Grey or Assam tea with a slice of lemon, which can cleanse the palate between bites.

2. Dessert Wines:

• Port Wine: The richness of a good-quality port complements the intense flavors in fruitcake exceptionally well.
• Sherry: A sweet or medium sherry can also match the depth of the Collin Street Bakery Deluxe Fruitcake with its nutty undertones.

3. Spirits:

• Brandy or Cognac: A small glass of brandy or cognac is a classic pairing and can be especially warming in the winter months.
• Whiskey: A smooth, mellow whiskey may also pair nicely and enhance the warm spices in the Collin Street Bakery Deluxe Fruitcake.

Toppings:

1. Whipped Cream: A dollop of softly whipped cream, optionally flavored with vanilla or a splash of liqueur, offers a creamy contrast.

2. Custard Sauce: A traditional English custard or ‘crème anglaise’ provides a silky, rich accompaniment.

3. Hard Sauce: A traditional choice is a hard sauce made from a blend of softened butter, powdered sugar, and spirits like brandy, rum, or bourbon.

4. Cheese: Mature Cheese: A sharp cheddar or a blue cheese pairs surprisingly well, offering a savory balance to the sweetness.

Sides:

1. Fresh Fruits: Slices of tart apple or ripe pear can refresh the palate, while their crisp texture contrasts the density of the fruitcake. Citrus segments or berries also offer a light, acidulous touch.

2. Nuts: A selection of roasted nuts like almonds, walnuts, or pecans can complement the nuts in the cake.

3. Preserves and Spreads: Fig spread, orange marmalade, or apricot preserves can brighten the overall flavor profile.

4. Sliced Meats: Thin slices of prosciutto or other cured meats bring a welcome savory note that can balance the cake’s richness.

Ingredients Substitutes

Creating a fruitcake comparable to the famed Deluxe Fruitcake from Collin Street Bakery involves blending various dried fruits, nuts, and a moist cake batter infused with flavors. However, not everyone might have access to all the traditional ingredients, or you may want to tailor the recipe to suit dietary preferences or allergies.

Fruit and Nut Substitutes:

• Candied Pineapple & Cherries: These are iconic in traditional fruitcakes for their vibrant colors and sweet flavors. For a more natural substitute, consider using:
• Dried Pineapple and Cherries: Less sugary but still flavorful; you can rehydrate them slightly in juice or alcohol to bring them closer to the texture of candied fruit.
• Golden Raisins or Dried Cranberries: For a different taste and texture while maintaining the fruit’s bulk and moisture.
• Pecans: Pecans are a staple nut in such cakes for their buttery texture and flavor. Substitutes could include:
• Walnuts: Similar in texture with a slightly different taste but still within the expectations for a fruitcake.
• Almonds: Blanched and sliced almonds can offer a crunchier texture and are excellent for people with pecan allergies.

Flour Substitutes (for Dietary Considerations):

• All-Purpose Flour: The base of many cakes, including traditional fruitcakes.
• Gluten-Free All-Purpose Flour Mixes: These are available in most supermarkets and can replace regular flour cup for cup.
• Almond Flour or Coconut Flour: For a nuttier taste and gluten-free option; however, you might need to adjust the quantity as they absorb moisture differently.

Sweetener Substitutes:

• Refined Sugar: Used for sweetness and to help with the preservation.
• Coconut Sugar or Maple Syrup: For a more natural sugar option, note that liquid sweeteners like maple syrup might affect the batter consistency.
• Honey: Another natural sweetener, honey has antibacterial properties and can add depth to the flavor. Use less than the amount of sugar called for since it’s sweeter, and adjust the liquid in the recipe.

Egg Substitutes (for Allergies or Vegan Options):

• Eggs: Act as a binder and help in leavening the cake.
• Apple Sauce or Mashed Banana: Use ¼ cup per egg; add moisture and bind the mixture.
• Flaxseed or Chia Seeds: Mix 1 tablespoon of ground flaxseed/chia with 3 tablespoons of water to replace one egg. This substitute also adds some nutritional value.

Alcohol Substitutes:

• Brandy or Rum: Often used to soak the fruits and moisten the cake.
• Alcohol-Free Vanilla or Almond Extract: Mixed with equal parts water, it can be used as a soaking liquid for the fruit.
• Fruit Juice: Orange juice, apple juice, or even non-alcoholic wines can add flavor and moisture without the alcohol.

Dairy Substitutes:

• Butter: Provides moisture and flavor.
• Vegan Margarine: A direct substitute. Be sure to choose unsalted varieties.
• Coconut Oil: Offers a slightly different flavor profile but contributes to a similarly moist texture.

Spice Substitutes:

• Mixed Spice/Pumpkin Pie Spice/Allspice: Often used to flavor fruitcake.
• Individual Spices: You can create your blend using ground cinnamon, nutmeg, cloves, and ginger, depending on what’s available to you.

Final Thoughts

Remember, the key to a great fruitcake, much like the Collin Street Bakery Deluxe Fruitcake, lies in the quality of ingredients and the love with which it’s prepared.