by Fruitcakes are the Christmas treat that many love to hate. Regifting a fruitcake from one year to the next is something of a tradition for some.
I am one of those people who actually loves fruitcake. It doesn’t matter whether it is your run of the mill Claxton fruitcake or a special one baked by Trappist monks. I love them all. I have been enjoying a Claxton fruit cake for the last few days one small piece at a time.
One of the best fruitcake recipes I’ve ever found was in the Joy of Cooking. It was called a light fruitcake. The last time I made one I used orange peel and citron as the fruit filling along with English walnuts. I can’t remember if I used rum, bourbon, or sherry to baste it as it has been a few years.
To all the fruit cake haters out there, you don’t know what you are missing! Besides it makes great survival food.
Like always, there is good, better, and best styles of fruit cake. And lest we forget, oh my gosh what (*&(*& did I eat.
My favorite is from Collin bakery, and they do offer a selection of fruit cake styles. What I do is slice a few chunks off, take the rest and freeze it up until the time is right to enjoy it a bit more.
I have splurged and bought some from the Trappist monks; but that stuff was past nasty. However, after sitting for about a year it had mellowed out a lot and was not bad.