No joke: Reviewing the best fruitcakes

Posted December 9th, 2009 by admin

Product Review

Once the butt of bad holiday jokes, fruitcakes are making a comeback. Gone are the liquor-laden, rock-hard confections of yore. Today’s cakes literally offer a lighter touch and contain more interesting ingredients.

For instance, Southern-style fruitcakes, like the best-reviewed Mary of Puddin Hill Pecan Fruit Cake, are typically chocked with nuts and contain no alcohol.

Monastery fruitcakes (usually bathed in booze) offer a more balanced cake-to-fruit ratio and are light on nuts. The Gethsemani Farms Kentucky Bourbon Fruitcake, made by Trappist monks, is dubbed by one reviewer to be “the cake against which all past and future fruitcakes will be judged.”

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By Sarah Burns
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