Fruitcakes, whether you love them or think they are ugly doorstops, are a traditional part of holiday sweets. Preserved by soaking in brandy, bourbon, or rum for weeks or months, they have a very long shelf life if kept wrapped tightly too. That has always endeared them to homemakers who were guaranteed a delicious sweet to serve with tea or coffee if unexpected guests should arrive.
Today, more fruitcakes are the production of a factory bakery than the home kitchen, but the best ones are always homemade. Whether you like a heavy cake chock full of nuts and candied fruit, or prefer lighter ones made with dehydrated fruits, there is sure to be a recipe that will become your own specialty.
32 different fruitcakes, including “un-fruitcakes” that do not resemble traditional ones at all, no-bake versions that probably do not qualify as cakes, and more traditional recipes featuring candied or dried fruits, there is surely a recipe to suit almost everyone, even the fruitcake-haters among us. Learn how to make recipes truly your own, and suit your own family’s tastes as well.
Today, more fruitcakes are the production of a factory bakery than the home kitchen, but the best ones are always homemade. Whether you like a heavy cake chock full of nuts and candied fruit, or prefer lighter ones made with dehydrated fruits, there is sure to be a recipe that will become your own specialty.
32 different fruitcakes, including “un-fruitcakes” that do not resemble traditional ones at all, no-bake versions that probably do not qualify as cakes, and more traditional recipes featuring candied or dried fruits, there is surely a recipe to suit almost everyone, even the fruitcake-haters among us. Learn how to make recipes truly your own, and suit your own family’s tastes as well.
