Tag: Collin Street Bakery

Defending Fruitcake

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 ones in a circle with chunks of candied fruit protruding.  I like the loaf shaped cakes heavy as bricks.  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.  Words make this sound like a bad thing, but my mouth waters and I’m about to begin my once a year fruitcake sampling. .

My family goes way back with fruitcakes.  We’ve ordered from Collin Street Bakery in Texas, Sunnyland Farms in Georgia, Harry & David in Oregon and Vermont Country Store.  Sunnyland Farms is heavy on the pecans.  Mother loved pecans in any form so she always ordered a selection of them when she picked up a Sunnyland catalog.

Wherever you get yours, fruitcakes are colorful and weighty and loyal.  They’ll stick by you for a long time.

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Details about my new book, “The Glory Road:A Gospel Gypsy Life” at anitagarner.com

 

Defending Fruitcake

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 ones in a circle with chunks of candied fruit protruding.  I like the loaf shape, heavy as bricks. 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.  Sunnyland Farms added gluten free, light or dark cake, heavy on the pecans if you choose. All these fruitcakes are colorful and weighty and loyal.  They’ll stick by you for a long, long time.

******

Defending Fruitcakes

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.

 

Fruitcakes – the gifts that keep on giving.

I like the ones that look and feel like bricks.

I like the ones in a circle with giant chunks of candied fruit protruding.

I don’t trust the cake-y ones. A chunk of fruitcake should offer some resistance when you pick it up. A stomach should know it’s been fed fruitcake. What’s the point if it just looks and tastes like cake?

I tried to make fruitcake at home a couple of times. Mine didn’t have the heft and the mysterious bits of things that surface from the ones you can order.

A friend makes a credible plum pudding with hard sauce. It bakes in a small, circular pan and after everyone else is done with it, sometimes she freezes the leftovers for me. The good thing about this is that, old or new, a hefty holiday treat looks and tastes the same after weeks.

Somehow words make this sound unappetizing. But my mouth waters and I am signing off now, headed to the kitchen to brew some strong coffee that is almost worthy of my once-a-year fruitcake festival. Sadly, I had to buy one at the market, because I haven’t yet ordered the best one available.

I have a favorite source for fruitcake. It’s Collin Street Bakery in Texas. This is not a paid announcement. It’s a sincere wish that I’d already ordered one from them so that while I’m writing this on a December Sunday afternoon, I could have a slice.

My mother introduced me to them by passing along to me all the fruitcakes her Southern friends ever sent her. Several were from Collin Street Bakery and I was immediately addicted. I love these people for making their almost-too-heavy-to-lift, DeLuxe Fruitcake. Look them up online, and be sure you ask for the DeLuxe. Big D. Big L.