I had forgotten that my mother used to make tiny fruitcakes in miniature cupcake paper thingy's when I was a kid. They had shredded toasted coconut, among other things and had a terrific contrast of textures and flavors all in one little bite. I made a meal of them when I was a boy.
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The BEST fruitcake is made by monks at Gethsemani Farms in Kentucky. It is soaked in bourbon, but can always do with an at-home treatment. They were sold out at the beginning of December, but it looks like they have some fresh made. I just placed an order! https://www.gethsemanifarms.org/fruitcake.aspx
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I explained to my wife, 20 or 30 years ago, that fruitcake was a WWI survival food. The U.S. had just entered into huge contracts when the war ended. All fruitcake was produced pursuant to those contracts, and has been stored since 1918. None has been produced since. Annual distributions are made to various vendors, who doctor them up as their own. Kind of like releases from the national petroleum reserve.
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We have one that my great grandma made in the early 80's......She used to send them out to her grandkids as gifts and no one ever ate them. Then one year my Dad wrapped his up and gave it to one of this siblings by leaving it in her garage fridge. . Since then, they had a tradition of leaving it at someones house when they would get together through out the year. You have to make it secret and if you are caught hiding it at someone else house, you are stuck with it for the another year. Sometimes it goes years without being found. Then people forget and then it magically pops up from time to time. It is absolutely hilarious.
Now it has passed to me and my cousins. It is a great prank. Right now, I honestly have no clue where it is or who had it last, but like all fruit cake, it lasts forever and it will be back!
Also, this particular fruitcake has never been opened, like I said, I think it was originally sent in the early 80's.
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Like many things in life- it depends.
If we are talking candied fruit with colors not found in nature, no thanks.
However, there is such a thing as good fruit cake. I make a variation of Alton Brown’s free range fruit cake on July 4th weekend. It is then wrapped in brandy soaked cheesecloth until December. I made the mistake of sharing with a few friends who now expect it every year. Baked 6 cakes this year.
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