Fruit Cakes

These superb fruit cakes are based on the ones my English grandmother made at the family farm in northern Wisconsin 50 years ago. I’ve replaced much of the candied fruit with exotic home-candied citrus peels and young ginger. Flawless fruits and nuts from small California farms complete the task of creating cakes without peer.

Each loaf is wrapped in cheesecloth, tied with linen string, doused with brandy and aged for up to a year for flavor, as my grandmother did. Then the loaves are topped with fresh bay leaf, signature garnish & sealed in cellophane bags with my logo label.

Dark Fruit Cake
$50.00
Cooks traditionally made a light and a dark cake, so named for the color of its fruit. Dark cakes were often darker in flavor as well, with molasses and brown sugar, port wine and spices. Since my grandmother’s recipe was lost, I worked with five old recipes to forge my own unique take on this classic. Soaked in Jack Daniels bourbon whiskey. Topped with California bay leaf and candied blood orange peel star. DeSantis Farms black figs, raisins prunes and pecans; Kadrawi dates, an ancient variety from Flying Disc Ranch.

Ingredients: flour, sugar, butter, eggs, glacéed cherries, raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, sour cream, molasses, brandy, candied ginger, blood orange, Buddha’s hand citron, Texas lemon & bergamot peel, port wine, bourbon, baking powder, spices, salt
1 pound