You know it’s the most wonderful time of the year when one of the most hated desserts hits the grocery stores and cake platters around the world. Fruitcake is just one of those desserts that is bound to show up during the holiday season. And on the bright side, for you fruitcake lovers, you don’t have to wait for the Christmas holiday to sample your savory treat. All you have to do is score an invite to a wedding in England and you’ll be sure to have a slice because fruitcake is England’s National wedding cake.
Now back to the U.S. and a rewind to my pigtail and acne days. I had a real familiarity with fruitcake because my grandfather used to make it and sell it to his faithful annual customers, which were largely members of his church. He had loads of fruitcake orders and they came in early and often. And when I say “they came in, “ I really mean they came into his house and requested the fruitcake. That southern hospitality and drop-in spirit is real…doors were open back then.
I still remember the pride he took in preparing his mother’s recipe. And as old as the recipe was, he followed it every single time finishing the presentation by putting the fruitcake in beautiful Christmas tins. Even though I didn’t love fruitcake, I really liked his. This gave me the understanding that all fruitcake is not created equal. So maybe don’t judge the cake by its dried or candied fruit. Try it; you may like it.
Here’s an easy cake recipe that promises to be moist and flavorful. See the ingredients and click on the recipe below.
Easy Cake Recipe (Fruitcake)
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
See recipe on RecipesOnline,
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