Fruitcakes

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.

The fruits of summer preserved for winter, 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 white grapefruit picked in Napa, blood orange and Rangpur lime from Morgan Hill, 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, the perfect compliment. Garnished with a Seville orange peel flower and Wisconsin cedar.

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

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.

My grandmother's original recipe. There are fine Brazil nuts, hand cut to size, local pecans and whole blanched toasted almonds. Walnuts are blanched before toasting to reduce their bitterness. The deeply ripe Valencia oranges I pick myself. The glacéed cherries and pineapple are still here, but I’ve added the candied peels of exotic to extremely rare citrus that utterly transform this oft-maligned tradition.

Starting this year the classic pure lemon flavor of Lisbon lemon peel will be replacing the Meyer lemon. Also joining the candied bergamot, Rangpur lime, blood orange peels, the rare Buddha’s hand citron and my candied young ginger, is shekwasha peel, a rare Japanese aromatic of which I am particularly fond. It comes from the Gene Lester collection, and I never know when I’ll be able to get more. Each cake is soaked in the finest French cognac infused with herbs and spices, topped with Wisconsin cedar and candied blood orange peel star.

Ingredients: flour, sugar, butter, eggs, white raisins, dried pineapple, glacéed cherries, coconut, fresh orange juice, Brazil nuts, almonds, walnuts, pecans, candied Lisbon lemon, Rangpur lime, blood orange, bergamot orange and shekwasha peels, candied Buddha’s hand citron, candied young ginger, brandy, baking powder, salt
1 pound

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 Wisconsin cedar 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
1 pound

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.

Like the English Plum Puddings that were traditionally made a year ahead, fruitcakes do improve with age. All my cakes rest at least a month before I sell them, but a full year older is even better. I actually set aside a certain number every season to age, and it costs to keep them in climate controlled refrigeration all that time, but it’s worth it. Over time the flavor has developed, expanded and become more complex. Like a wine that was fun while young but more serious now that it's aged, these fruitcakes have become a real fruitcake lover's treat.

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

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.

Like the English Plum Puddings that were traditionally made a year ahead, fruitcakes do improve with age. All my cakes rest at least a month before I sell them, but a full year older is even better. I actually set aside a certain number every season to age, and it costs to keep them in climate controlled refrigeration all that time, but it’s worth it. Over time the flavor has developed, expanded and become more complex. Like a wine that was fun while young but more serious now that it's aged, these fruitcakes have become a real fruitcake lover's treat.

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 and shekwasha peels, candied Buddha’s hand citron, candied young ginger, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound

Each Fruitcake is made with the most exceptional ingredients one at a time by Robert Lambert. The standard has always been that only an artisan touch will suffice. With great pride, this approach has led to International media and customer acclaim. Choose any two Fruitcakes (mix or match) from these selections:

White Fruitcake
Dark Fruitcake
Winter Fruitcake

Handsomely presented in an exclusive tin.

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.

I have managed to hold on to a limited number of White Fruitcakes from 2018, get them while you can! Like the English Plum Puddings that were traditionally made a year ahead, fruitcakes do improve with age, and the older, the better! I actually set aside a certain number every season to age, and it costs to keep them in climate controlled refrigeration all that time, but it’s worth it. Over time the flavor has developed, expanded and become more complex. Like a wine that was fun while young but more serious now that it's aged, these fruitcakes have become a real fruitcake lover's treat.

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

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.

I have managed to hold on to a limited number of Dark Fruitcakes from 2018, get them while you can! Like the English Plum Puddings that were traditionally made a year ahead, fruitcakes do improve with age, and the older, the better! I actually set aside a certain number every season to age, and it costs to keep them in climate controlled refrigeration all that time, but it’s worth it. Over time the flavor has developed, expanded and become more complex. Like a wine that was fun while young but more serious now that it's aged, these fruitcakes have become a real fruitcake lover's treat.

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 and yuzu peels, candied Buddha’s hand citron, candied young ginger, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound

For the true connoisseur, a sampler of one aged White and one aged Dark, both 3 years old. The ultimate fruitcake experience!

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.

For the first time I have managed to hold on to a very limited number of White Fruitcakes from 2017! Like the English Plum Puddings that were traditionally made a year ahead, fruitcakes do improve with age, and the older, the better! I actually set aside a certain number every season to age, and it costs to keep them in climate controlled refrigeration all that time, but it’s worth it. Over time the flavor has developed, expanded and become more complex. Like a wine that was fun while young but more serious now that it's aged, these fruitcakes have become a real fruitcake lover's treat.

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

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.

For the first time I have managed to hold on to a very limited number of Dark Fruitcakes from 2017! Like the English Plum Puddings that were traditionally made a year ahead, fruitcakes do improve with age. All my cakes rest at least a month before I sell them, but the older, the better! I actually set aside a certain number every season to age, and it costs to keep them in climate controlled refrigeration all that time, but it’s worth it. Over time the flavor has developed, expanded and become more complex. Like a wine that was fun while young but more serious now that it's aged, these fruitcakes have become a real fruitcake lover's treat.

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, yuzu peels, candied Buddha’s hand citron, candied young ginger, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound