Fruitcake

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Holiday Food Blog: The Fruitcake

Love it or hate it, it's not the holidays without it

November 15, 2019
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Happy holidays to you all! I’m Veronica and many of you know me because I am the Prize Lady. I’m the one who calls to say you won a great prize from 94.1 The Sound!

This holiday season I will be blogging about FOOD. Who doesn’t love that? Not just food we serve at the holidays, but family traditions and holiday food.  And I want YOU to send me your family recipes and stories about why your family shares these dishes with your holiday feasts. Thanksgiving, Chanukah, Christmas, Kwanzaa, Boxing Day, all of them. We all have those foods, and corresponding recipes, that your family always has or what Nana Jo always cooked, or what Manga King brought from the old country to the table. These traditions are what shape our Holidays and make us family.  And if there’s a fun story that goes along with it, all the better. Like the TurDuckEn incident of 2015. Or Pansy and the green peas from 1960. Or even the Pfeffernusse disaster of 1994.

I’ll start. How many people love fruitcake? No boos, no hissing now. The much-maligned holiday dessert has its roots far back in ancient times and is lovingly prepared and consumed all over the world today. There are so many websites devoted to the history of this cake from SIMPLE to the EXPANSIVE.  It really is an interesting story but do you like fruitcake?  For some families it’s a tradition. For some families it’s an inside joke. For my first husband, it’s a recipe handed down from father to son. This year it is being handing down to our son, because, well, I asked for the recipe. They make it on Thanksgiving weekend, wrap it up and soak it in rum. Then it is opened on Christmas Eve and enjoyed with much fanfare. So his recipe might be less about the cake and more about the rum but whatever, it’s wonderful!

So here's our recipe:

  • Use any Spice Cake recipe – either box or scratch. 
  • Mix in with as much candied fruit, citron, raisins and walnuts as you like. 
  • Bake at a little lower temperature for a little longer than the recipe says. 
  • Wrap in cheesecloth, douse in rum. 
  • Wrap in foil. Put in fridge 1-3 weeks with extra dose of rum each week and ENJOY!

Send me YOUR family recipes and stories and photos if you want to share to: VsFoodBlog@thesoundseattle.com