All fruitcakes weigh just over a pound and measure approximately 6" x 3" x 2". Each cake is a carefully crafted taste experience... and known to be among the finest in the marketplace.
Cooks traditionally made a both a light and a dark fruitcake. Along with dark colored fruits like dates, prunes and dark raisins, 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 and nutmeg, then my favorite 10-year-old Ficklin port, local hazelnuts and pecans. Walnuts are blanched before toasting to reduce bitterness.
Deeply ripe DeSantis Farms oranges are squeezed for juice just before it's added. I plump their dried black figs in Pear William eau de vie. An ancient variety of date comes from Flying Disc Ranch in Thermal, California. Into the mix go my own rare candied Buddha's hand citron, bergamot orange, blood orange and white grapefruit peels, candied young ginger. 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, 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