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.