[jenjen]

This year I have discovered that there is fruitcake, and then there are those bricks filled with techicolor globs of jelly stuff that are sold to the masses. A local, older lady gave me a homemade fruitcake last January. She apologized for it being late, but it just hadn't soaked long enough to give it out before Christmas. It was a revelation. Moist, filled with identifiable dried fruits - apricots, cherries, dates, blueberries, apples... - and nuts. Marinated in good bourbon. WOW! It was simply amazing. I'll happily take another homemade fruitcake like that lovely lady made. The store bought weird bricks? I'll pass.

[touron]

jenjen, that sounds intriguing but...this thread is no good without photos!

[Kim Brown]

There is a place for store-bought fruitcake. I like the brick sized ones with the red wrapper because that's what we had when I was a kid. "Grandma's" brand (Kansas City) is good, and the New York Cheesecake Factory (New York, Texas) as well as Eilenberger's (Palastine, TX) are good as well. But yeah, the kind Jen describes - the good, home-made kind are the best, if made right. Some people make them too dry and cakey. \ I'll be collecting unwanted fruitcake again this year. Anyone who gets a fruitcake and doesn't want it, look me up, willya?

[she hikes in beauty]

[shadetree]

[tmatlack]

Comrades, Shadetree advises:

[jenjen]

My guess is that fruitcake is a PITA to make, so it's a once a year sort of thing. Lots of Christmas cookies fall into that category. They're awesome, but time consuming and a PITA. *Note that I've never actually made a fruitcake myself.

[ree]

My Mom made it once. It IS a PITA.

[Aussie]

Yes, good homemade fruitcake takes a lot of time and planning. Soaking the fruit in brandy or other liquor of choice should be done well ahead of time - probably at least a couple of days. You have to line the cake pan with brown paper and parchment paper. Cooking them takes hours because they're so dense. But a good homemade one can't be beat. Some British imports come close though. I particularly like mine with marzipan and fondant - just like mum used to do it when she went all out and put little decorations on top. The cake use to sit in the centre of the dining table for a few days as a presentation piece and part of the traditional British/Australian Christmas.

[Gray]

I didn't vote, since my answer wasn't there. I used to think it was vile. I still think most of it is... But a friend, a caterer, basically forced me to try some of the fruitcake he'd made for last year's Christmas party... and Damn. If all fruitcake was like that, we wouldn't be having this poll. On that note, today as I was browsing through the new Cook's Illustrated Holiday Baking issue, I've decided to try my hand at traditional plum pudding (which has no plums, and isn't really pudding). I have to make it now, for it to be ready for his party, since it is supposed to age for 1-2 months to be at it's best. --Gray

[Z]

[touron]

I hate to say it, but fruitcake would probably make a good 11th essential. The stuff probably has more energy packed in it than anything you can normally buy off the shelf. All that dried fruit, the bourbon, flour, sugar...and it's so well preserved. A 5lb fruitcake might be overkill, at least if it is in your own pack, but a couple slices might get you out of the Enchantments in a driving snowstorm. Also, the fruit probably glows in the dark, which would allow you to save your flashlight for true emergencies.

[shadetree]

[TokyoTessie]

Manitou Springs, CO has an annual fruitcake toss. Saw it on TV once, it is pretty impressive! http://manitoucafe.com/manitou-springs-fruitcake-toss.htm

[More Cowbell]

It's that time again. Give those homeless fruitcakes some shelter at Quark's house.