edible anatomy

Fruitcake Makeover

By Charlotte Abrams / Photography By Kathryn Brass-Piper | November 24, 2015
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print

With a tropical twist, it’s time to give it another try

Fruitcake has a bad reputation. It’s at the top of the list of most dreaded holiday receivables—right up there with underwear, batteries, and a lump of coal. The typical holiday fruitcake is jam-packed with nuts, a selection of dried fruits, spices, and a hefty dose of booze rendering it indestructible.

The most offensive varieties feature glacé fruit, which has been saturated in syrup to the point that it no longer resembles fruit in taste or texture. No wonder no one wants to eat it.

There was indeed a reason this infamous recipe was originally created. It dates back to the Middle Ages, when preserved foods were not only necessary, but a welcome treat. A boozy cake filled with saccharine fruit was a true delight when your other meal of the day was gruel. Thankfully, that is no longer the case for most of us Suncoast residents. It’s time for a fruitcake makeover.

This updated tropical version includes traditional components like dried pineapple, cloves, pecans, and booze (say hello to Rum Buttercream!), but it’s lighter, fresher, and a crowd pleaser. Average fruitcake, meet your fabulous sun-kissed cousin, the amazing Layered Fruitcake with Rum Buttercream.

Article from Edible Sarasota at http://ediblesarasota.ediblecommunities.com/eat/fruitcake-makeover
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60