Friday, October 30, 2015

Restaurant Recreations #3 Collin Street Fruitcake Copycat

Im putting this recipe out well ahead of Christmas, so you know about it, and can make it as gifts.
This blog is NOT affiliated with Collin Street Bakery. This is my interpretation of their popular Deluxe Fruit Cake.
Imitation is the sincerest form of flattery.

Restaurant Recreations Collin Street Fruitcake

Vanilla, Butter and Nut Flavor brands


1 box Pound Cake mix
(and accompanying ingredients)
2 t Vanilla, Butter and Nut flavoring
1 t clear cherry extract
1 t rum extract
2 ...7-8 oz cans any brand TOASTED OR ROASTED Pecans, chopped
1 Extra CAN ROASTED OR TOASTED Pecans
1 cup Dried Pineapple
1 cup Dried Papaya, BUY SOFT dried Papaya! squish it in the bag. If its hard dont buy it.
1 cup Golden Raisins
10 Candied Cherries (Red and Green) For the top
The rest of the Candied Cherries (Red and Green) for the cake inside
2 cups hot water
1/4 cup honey

Pick thru the extra can of pecans and select the most whole and perfect nuts

Mix the Pineapple, Papaya, and Raisins in a bowl, pour the hot water over all and let sit 1 hour

Preheat the oven to 350oF
Grease a round high sided pan

When the fruits are hydrated yet still chewy, drain the water into a bowl and place the fruit into a big bowl, let both cool completely. To the cooled fruit add the chopped pecans and leftover cherries.

In another bowl prepare the pound cake mix as directed, but use the fruit soaking liquid in place of water.. Stir in the vanilla, butter and nut flavoring then pour over the fruit and pecans, mix thoroughly.. Pour into the pan and bake, 45-55 minutes or until a skewer inserted in the center comes out clean

If desired cut a hole in the center to make it look more authentic.

Mix the cherries and whole pecans with the honey.
When the cake is done, arrange the pecans and cherries on top, pressing down lightly.

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