By Anita Garner
Every year about this time I have to come over here and defend fruitcakes. If I didn’t, some of y’all would be using them to build tiny houses. They’re heavy, yes but sturdiness is part of the charm. A chunk of fruitcake should offer some resistance when you pick it up. A stomach should know it’s had some fruitcake. What’s the point if it looks and tastes like other cakes? I like the loaf shapes, heavy as bricks.
I like the ones in a circle with chunks of candied fruit protruding. I like them all. I tried to make fruitcake at home a couple of times. Mine didn’t have the heft and the mysterious bits of things like the ones you can order. I don’t even know what all those chunks are. Don’t care. Old or new, a fruitcake looks and tastes the same after weeks. Somehow words make this sound like a bad thing, but my mouth waters and I’m about to begin my once a year fruitcake sampling festival.
My family has ordered from Collin Street Bakery in Texas, Sunnyland Farms in Georgia, Harry & David in Oregon and Vermont Country Store. All their fruitcakes are colorful and weighty and loyal. They’ll stick by you for a long, long time.