Fruitcake success: candied jicama

[Naja]

Yes, jicama candies *very* well if you cut it into small cubes and simmer it with Splenda, water and a few spices. I added a touch of cinnamon, some nutmeg and a few cloves. Result is not unlike maraschino syrup. I'm going to color half the batch red and half green and make fruitcake with this "candied fruit". Warning: you have to simmer it for a good long time.

Basic rich poundcake recipe using almond flour and WPI or Atkins bake mix will do fine for the cake. I was experimenting simultaneously with baking a pumpkin spice cake using pumpkin puree for much of the "body" of the cake, and that came out quite nicely.

[Desertthorn]

I'm not a fan of fruitcake but I may have to check this one out.

[2big4mysize]

WOO HOO Naja!!!!!!!!!! now we can all pass the low carb fruit cake this yr.

[Heidi3]

I wish there was something other than Splenda to use for this!!! it sounds great I love the texture of the jicama! I wonder if there is any way to use it like an upside down cake as well?!!! I am still fixated on making a good dinner roll

[2big4mysize]

Are you one of the splenda challenged Nurselady? Naja told me in a PM that she thought extracts would work for flavoring the jicama I'm looking at pineapple right now. I use stevia if I have to sweeten something and aspartame after cooking since one taste of Splenda stuff and I'm off on a binge as it is too sweet for me. Of course as I progresses on my Atkins i found I didn't really need to sweeten hardly anything as the natural sugars in the fruits and veggies came out.

[Naja]

The basic point of making "candied fruit" out of Jicama goes like this:

1. Jicama must be cut into small cubes and boiled long enough to be tender to get the right texture for candied fruit. It's perfect by the way, really duplicates it well.

2. Jicama must absorb flavor from the boiling liquid. That can be a sweet-spice flavor (I chose maraschino and used spices) or you could use an extract or Davinci's syrup.

Manage those two things and you're fine.

[NulloModo]

Hmm, if you were going to make a fruit cake of the rum or brandy soaked variety, would you want to cook the jicama in some of this as well, or store it in a jar filled with the liquor for a week or so after cooking, or just dump the bottle over the cake when done baking?

[Naja]

Hmm, if you were going to make a fruit cake of the rum or brandy soaked variety, would you want to cook the jicama in some of this as well, or store it in a jar filled with the liquor for a week or so after cooking, or just dump the bottle over the cake when done baking?

You could use brandy to flavor the end product, but it would be a bit expensive to use brandy to cook down the jicama - a lot of liquid tends to be required. You might try a pressure cooker to cut down on the amount.

[Heidi3]

Are you one of the splenda challenged Nurselady? Naja told me in a PM that she thought extracts would work for flavoring the jicama I'm looking at pineapple right now. I use stevia if I have to sweeten something and aspartame after cooking since one taste of Splenda stuff and I'm off on a binge as it is too sweet for me. Of course as I progresses on my Atkins i found I didn't really need to sweeten hardly anything as the natural sugars in the fruits and veggies came out.

besides hating it...I get the bitter flavor in all the sweeteners unfortunately ...but I break out in a rash from Spenda!.....I have a lot of wonderful extracts from www.saffron.com (I keep posting this link not because I am invested but because I love these guys they always add extras in the box when you order and the extracts are incredible and natural!!!) maybe with a bit of rum and some kind of extract and a really sweet jicama...I use a lot and apparently so does the rest of the population in the NW because they are always pretty good around here and move quickly....(I would love to try to grow one next year maybe in a pot!) anyway....I am like you I do not use any sweetener in most things...pumpkins have been so sweet the cheesecake and pies I have made that I have eaten have just the spices and extract....
unlike most folks I love fruitcake all types I have fruits in brandy from last year for a Black Cake I make every year for Xmas and I make the horrible greeen and red things one it just would not be the same...now here is what I do because I wonder if Naja's recipe would work

I spray the inside of clean pint and quart jars and put a circle of wax or parchment in the bottom then pour the batter about 2/3rds and then bake uncovered when they come out I dump the booze on top and seal the jar while the cake is hot! it is wondeful as a gift and if they hate it it looks cute all wrapped up in a jar!...and is easier regift!!!!......