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Gothamist recently made fruitcake in a baking class we took. We were quite enthusiastic about the recipe, until it came time to add the bits of dried fruit, sprinkled first in some flour so they wouldnt sink to the bottom. After the cake came out of the oven, our enthusiasm dipped even further when the chef lavishly poured rum over the still-hot cake.
We took a survey of our classmates. How many could honestly say they liked fruitcake? Only one, it turned out. Along with the negative votes, we got a whole raft of Christmas memories. "The ones in foil?" said one classmate. "Those are the worst." "My mother fills the kitchen with them each Christmas and gives them as gifts," said another, "but I doubt anyone eats them."
We thought we'd ask you: where do you stand on the fruitcake issue? And if you do like it, who made the best you've ever tasted? Where do you buy them in New York? And if you really, really like it, you should check out the Society for the Protection and Preservation of Fruitcake.
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I love fruitcake - I like it best when it's moist and the fruit is tender - either dark of light.
I too love fruitcake - and the best is made by my co-worker's Aunt - Panamainian style! Fabulous!!
Alton Brown's recipe is amazing. If prepared properly, it only improves with age and stays moist for weeks.
it won't necessarily make you like fruitcake, but this is a very cute recipe:
http://himonkey.net/cooking/fruitcake/index.html
I honestly like the stuff. I look forward to receiving one vie fedex every year from a popular bakery back home. Maybe it is an acquired taste?
oops, make that "via" and not "vie"...guess I was too busy thinking about fruitcake.
I like homemade fruitcake - most commercially prepared fruitcake is not very good. I especially like a german-style fruitcake/bread called Stollen, but have not found a bakery that can make a decent one.
MonkeyEatFood is right, Alton Brown's recipe is by far one of the best - and not a candied green maraschino in sight. I've made his recipe for two years, and people go nuts for it. It's filled with dried blueberries, cherries, apricots and raisins soaked in rum for two days, then baked with roasted pecans.
Do yourself a favor, head to Sahadis, get the fruit, make the cake. It's painfully easy and delish.
My favorite "Black Fruitcake of Savannah" from an 1890's church cookbook has lots of blackstrap molasses and 10 poounds of fruit and nuts. You make 3 or 4 cakes, wrap in towels, place in tins and marinate for 1-2 months, dampening regularly - 1 dark rum, 1 brandy, 1 bourbon. Lasts until the Spring equinox, when its time for Russian Vegetable Pies.
Honestly... Friends don't give friends Fruitcakes.
Stewart in #4, the German shop in Grand Central Market has Stollen -- not homemade, but still damn tasty. And Pfeffernuesse. I might have had pffernuesse for dinner tonight. Don't tell. =)
i will gladly pay postage on any unwanted fruitcakes.
my favorites are the ones that get remaindered for half price at my local Food Dump. i have been saving all year for next week's carnage.
My mom's from the South, and her Black Fruit Cake (brushed with bourbon every day for 2 months) was the star of every holiday party! Along with her homemade bourbon eggnog. Yum.