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. 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.