What’s the deal with fruitcake?


Fruitcake. You either love it. Or you hate it. Or you use it as a doorstop.

There’s no middle ground.

On the Tonight Show, Johnny Carson once said that there was only one fruitcake and that it had been re-gifted around the world for years.

True, the density and high sugar content in fruitcake inhibit the growth of bacteria. That only intensifies if it’s soaked in alcohol. The general rule of thumb is that you need to make a fruitcake three to four months before it is to be consumed. But some fruitcake afficionados wait as much as a year or two. But don’t freeze it because, believe it or not, it won’t keep as long.

If you love fruitcake, maybe it’s because you grew up with it. Or maybe you grew up in Claxton, Georgia which claims to be “The Fruitcake Capital of the World.”

If you must have fruitcake, and if you must bake your own, keep in mind you’re too late for this year’s holiday celebrations. But here are some recipies to consider.

The New York Times has the recipe for White House Fruitcake. That’s the name, not an editorial comment about any past or present occupant.

Food.com has a no-bake fruitcake recipe by Paula Deen. It may shock you to know there’s no butter involved.

You might want to try the Backhouse Family Fruitcake offered by Martha Stewart.

Then there’s Alton Brown’s Free Range Fruitcake shared by the Food Network.

Epicurious gives us Mrs. Mackinnon’s Christmas Fruitcake.

If you try one of these recipes or find your own, come back in a year or two and let us know how it turned out.

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