Fruit Cake tales

I baked three 8-inch Gramma’s Plain Light Fruitcakes on Saturday. My family can attest to the fact that this is a GREAT recipe. The sad truth is that we didn’t eat just one cake. Nor did we eat two. We ate all three!

I also baked a 10-inch tube pan’s worth of Easy Dark Fruitcake, which I cut into 8 wedges as soon as it was cooled. Then I wrapped each wedge in plastic wrap, and labeled it with a coworker’s name. This has proven to be sufficient armor against us fruit cake gobblers. I’ll whisk them off to school this morning to completely remove the temptation.

The truth is we don’t like traditional fruit cake at all. I cannot stand candied fruit. To me it shouts, ‘Artificial colors and flavors! Icky sweet!’ What we do enjoy, however, is dried fruit, such as dates, raisins, and dried cranberries. Ah, yes. Maybe we enjoy them a tad too much.

I was hoping school would be canceled today, rather than merely delayed one hour because of the incredibly cold and windy weather. What was I going to do with this extra day off, you ask? I was going to bake another three Plain Light Fruitcakes, of course. I’m just a little short, for some reason.

4 Responses to “Fruit Cake tales”

  1. Barbara says:

    Gramma’s recipe sounds like actual food. I can see why they all got gobbled up. Have you ever tried Caribbean Black Cake? It also has dried fruit. Plus Amaretto and Frangelico. Yum.

  2. Dried fruits like dates are excellent. They are very sweet and have a lot of potassium and fiber. Careful when you buy dry blue berrys, they add a ton of sugar.