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 California bay leaf.
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