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. We always called it Light Fruitcake, as opposed to the Dark, but since that word now means low fat and low calorie, I couldn’t use it, so White it was. There are hand-cut Brazil nuts and pecans, whole blanched toasted almonds, walnuts blanched before toasting to reduce their bitterness. The glacéed red cherries are still here, but cut to size, the pineapple is dried rather than candied. I’ve switched golden raisins for flavorful Hunza raisins from far up the Himalayas, added superb glacéed apricots from Australia.
But what most transforms this oft-maligned tradition is the addition of a host of house-candied rare exotic citrus peels: Rangpur limes are not commercially grown—mine gotten from a friend in Monterey; bergamot peel, blood orange, Seville orange, Lisbon lemon, the bizarre fingered Buddha’s hand citron, and candied ginger. Each cake is soaked in fine American brandy infused with herbs and spices, topped with Wisconsin cedar and candied blood orange peel star.
Ingredients: flour, sugar, butter, eggs, Hunza raisins, dried pineapple, glacéed cherries and apricots, coconut, orange juice, Brazil nuts, almonds, walnuts, pecans, candied Lisbon lemon, Rangpur lime, blood orange, bergamot orange, Seville orange peels, candied Buddha’s hand citron, candied ginger, brandy, baking powder, salt