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 a California bay leaf 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