Fruitcakes

Ever since Art Pollard introduced himself as a fan of mine at the Fancy Food Show in San Francisco several years ago I have been thinking of some way to incorporate his work into mine. A maverick chocolate entrepreneur, he was told repeatedly that his concept of sourcing his own beans from the most remote places in the world to craft single origin chocolate bars would never be economically feasible. This was just the kind of challenge he relishes. As Amano Artisan Chocolate he has since racked up more awards than any other chocolate maker in the world.

Answering calls for a new fruitcake creation, I decided that a chocolate-infused one would work well with several varieties of orange, much like my Four Orange Chocolate Sauce. At his suggestion that this flavor paired well with citrus I have chosen to marry his rich complex Morobe chocolate from Papua New Guinea with a heavenly array of fruit and nuts. This is one of the wildest places left on earth, and you can taste that in memorable layers of flavor that populate each bite.

Ingredients: flour, sugar, butter, eggs, coconut, glaceed apricots and cherries, golden raisins, almonds, pecans, Brazil nuts, walnuts, candied Seville orange, Rangpur mandarin lime, blood orange and bergamot orange peels, orange juice, Morobe chocolate, orange peel brandy, orange oil, baking powder, salt
1 lb.

I came up with this cake several years ago when I gave a large company an exclusive on my White Fruitcake and needed something to replace it. I haven’t made it in a long time but think it’s well worth bringing back-I’ve missed it, and so have some customers who remember it! The idea here is the finest fruits of summer preserved for winter use, dried apricots, cherries, pears and nectarines plumped with guava juice, Kirsch and Pear William eau de vies.

The nuts are pecans, Brazil nuts, whole blanched toasted almonds and hazelnuts, the peels my own white grapefruit, picked in Napa, blood orange and Rangpur lime I picked in Morgan Hill, and Meyer lemon from Gene Lester. The batter is similar to the White Fruitcake, but with peach and guava nectar instead of orange juice, and scented with cardamom, cinnamon and vanilla. The soaking cognac here is infused with the rare champagne geranium leaves I grow, a favorite of mine. Garnished with a Seville orange peel flower and California bay leaf.

Ingredients: flour, sugar, butter, eggs, coconut, dried apricots, cherries, pears, nectarines, white raisins, hazelnuts, almonds, pecans, Brazil nuts, candied Meyer lemon, Rangpur lime, blood orange & white grapefruit peel, guava and peach juice, herb-infused brandy, vanilla, baking powder, spices and salt
1 pound

My grandmother's original recipe. Although I've removed most of the glacéed fruit and added my own, improving even this original, the cherries and pineapple are still here. There are fine Brazil nuts, local pecans and whole blanched toasted almonds. Walnuts are doused with boiling water before toasting to reduce their bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. Their golden raisins are here, the best I've ever had. My candied young ginger, candied bergamot, Rangpur lime, Meyer lemon and blood orange peels are all included. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star.

Ingredients: flour, sugar, butter, eggs, white raisins, dried pineapple, glacéed cherries, coconut, fresh orange juice, Brazil nuts, almonds, walnuts, pecans, candied young ginger, candied Meyer lemon, blood orange, bergamot & Rangpur lime peels, brandy, baking powder, salt
1 pound

My grandmother's original recipe. Although I've removed most of the glacéed fruit and added my own, improving even this original, the cherries and pineapple are still here. There are fine Brazil nuts, local pecans and whole blanched toasted almonds. Walnuts are doused with boiling water before toasting to reduce their bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. Their golden raisins are here, the best I've ever had. My candied young ginger, candied bergamot, Rangpur lime, Meyer lemon and blood orange peels are all included. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star.

Ingredients: flour, sugar, butter, eggs, white raisins, dried pineapple, glacéed cherries, coconut, fresh orange juice, Brazil nuts, almonds, walnuts, pecans, candied young ginger, candied Meyer lemon, blood orange, bergamot & Rangpur lime peels, brandy, baking powder, salt
1 pound

Cooks traditionally made a both a light and a dark cake, so named by the tone of their fruit and batter. With molasses, brown sugar, port wine and spices, dark cakes were darker in flavor as well. Since my grandmother's recipe was lost, I worked from many old sources to forge a unique take on this classic. I chose cardamom, cinnamon, nutmeg, 10-year-old Ficklin port, local hazelnuts and pecans. Walnuts are doused with boiling water before toasting to reduce bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. I use their dark raisins, prunes, soak their black figs in Pear William eau de vie. Kadrawi dates, an ancient variety, come from Flying Disc Ranch in Thermal, California. Into the mix go my own rare candied Texas lemon and Buddha's hand citron, bergamot, blood orange and white grapefruit peels, candied young ginger. Each cake is soaked in Jack Daniels bourbon whiskey, topped with California bay leaf and candied blood orange peel star.

Ingredients: flour, sugar, butter, eggs, glacéed cherries, dark raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, coconut, orange juice, molasses, candied ginger, bergamot, blood orange, Buddha's hand citron & Texas lemon peels, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound

Cooks traditionally made a both a light and a dark cake, so named by the tone of their fruit and batter. With molasses, brown sugar, port wine and spices, dark cakes were darker in flavor as well. Since my grandmother's recipe was lost, I worked from many old sources to forge a unique take on this classic. I chose cardamom, cinnamon, nutmeg, 10-year-old Ficklin port, local hazelnuts and pecans. Walnuts are doused with boiling water before toasting to reduce bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. I use their dark raisins, prunes, soak their black figs in Pear William eau de vie. Kadrawi dates, an ancient variety, come from Flying Disc Ranch in Thermal, California. Into the mix go my own rare candied Texas lemon and Buddha's hand citron, bergamot, blood orange and white grapefruit peels, candied young ginger. Each cake is soaked in Jack Daniels bourbon whiskey, topped with California bay leaf and candied blood orange peel star.

Ingredients: flour, sugar, butter, eggs, glacéed cherries, dark raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, coconut, orange juice, molasses, candied ginger, bergamot, blood orange, Buddha's hand citron & Texas lemon peels, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound

I came up with this cake several years ago when I gave a large company an exclusive on my White Fruitcake and needed something to replace it. I haven’t made it in a long time but think it’s well worth bringing back-I’ve missed it, and so have some customers who remember it! The idea here is the finest fruits of summer preserved for winter use, dried apricots, cherries, pears and nectarines plumped with guava juice, Kirsch and Pear William eau de vies.

The nuts are pecans, Brazil nuts, whole blanched toasted almonds and hazelnuts, the peels my own white grapefruit, picked in Napa, blood orange and Rangpur lime I picked in Morgan Hill, and Meyer lemon from Gene Lester. The batter is similar to the White Fruitcake, but with peach and guava nectar instead of orange juice, and scented with cardamom, cinnamon and vanilla. The soaking cognac here is infused with the rare champagne geranium leaves I grow, a favorite of mine. Garnished with a Seville orange peel flower and California bay leaf.

Ingredients: flour, sugar, butter, eggs, coconut, dried apricots, cherries, pears, nectarines, white raisins, hazelnuts, almonds, pecans, Brazil nuts, candied Meyer lemon, Rangpur lime, blood orange & white grapefruit peel, guava and peach juice, herb-infused brandy, vanilla, baking powder, spices and salt
1 pound