All fruitcakes weigh just over a pound and measure approximately 6" x 3" x 2". Each cake is a carefully crafted taste experience and considered the finest in the marketplace.
Cooks traditionally made both a light and a dark fruitcake. Along with dark colored fruits like dates, prunes and raisins, the molasses, brown sugar, port wine and spices made a dark fruitcake 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. For spices I chose cardamom, cinnamon, nutmeg and clove, then my favorite 10-year-old Ficklin port, local hazelnuts and pecans. Walnuts are blanched before toasting to reduce bitterness. The deeply ripe Valencia oranges I pick myself. I plump dried black figs in Pear William eau de vie. Figs, dates and prunes are hand-cut to size.
The traditional glaceed cherries are here, but I’ve added the candied peels of exotic to extremely rare citrus that utterly transform this oft-maligned tradition. My own bergamot orange, Seville orange and white grapefruit peels, candied Buddha’s hand citron and young ginger root is this year joined by Mandalo pomelo and shekwasha peels, a rare Japanese aromatic of which I am particularly fond. They both come from the Gene Lester collection, and I never know when I’ll be able to get more. Each cake is soaked in Jack Daniels whiskey spiked with herbs and spices, topped with California bay leaf and candied blood orange peel star.
Ingredients: flour, sugar, butter, eggs, glacéed cherries, raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, coconut, orange juice, molasses, candied bergamot, Seville orange, white grapefruit, shekwasha and Mandalo peels, candied Buddha’s hand citron, candied young ginger, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt