Holiday Fruitcake: Where Do You Stand?

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Fruitcake - it takes a lot of flak this time of year. Doorstop, brick, paper-weight - we've all heard the alternate uses for that dreaded loaf of fruitcake.

We're on the other side; we think a really well-made fruitcake, heavy with rum, good fruit, and dark spices is one of the great pleasures of the holiday season. Many people have never had a good fruitcake, however, and the commercial versions with the radioactively-colored peel and cherries are indeed enough to turn anyone off.

What's your opinion, and have you ever baked a fruitcake?

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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