At this time of year, there’s always a fight with the fruitcake gods … or whatever, so I dug up this old piece 😉 from three years ago.
I have an uneasy relationship with fruitcakes.
You know, the stuff you eat. Well, I suppose you eat it. I mean, from what I’ve heard, no one eats it. It gets shoved into the back of some cupboard, or into the corner of a freezer, and there it stays until is discovered, like an Indiana Jones artifact. You have to dig it out with a pick.
And by then, it will have acquired the density of a hockey puck.
But my questions is, if so many people hate it, why does it keep showing up on store shelves? Somebody must be buying this dreck.
And what about the people who make them?
If you stop and think about it, there’s an awful lot of fruitcake around at this time of the year, and if you can find one person who says he or she likes it, then you’re farther…
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I remember this…just shows you how long we’ve been blogging together! Maybe I should send you a British fruitcake and you’d be converted…
Happy New Year to you, Lynette 🥂🍾🥂🍾🥂🍾
We certainly have! Oldtimers, especially by blogging standards! It’s possible that I could be converted and I’ve often thought that I just haven’t tasted a good example. 🙂
Happy New Year to you, too! 🎉
Yuck! I’ve never been a fan of fruitcake…of course, I’ve never tried it. LOL! The smell alone makes my stomach turn/
Happy New Year, Lynette!
It’s possible that I just haven’t tasted a good one, but I don’t think that they’re even very attractive looking. Eating with your eyes? Not really. 😉
Happy New Year to you as well! 🎉
Hahaha, I loved this, so funny!
Thank you. 🙂 I try. 🙂
We do not buy the fruitcake they sell in stores, but have made variations of it for years. We find the deliciousness of the fruitcake goes up proportionally with the amount of rum and brandy infused into said cake. Fruitcake is the Sangria of cakes. You eat it for the fruit…nudge, nudge, wink, wink, but only if it has been soaked in rum and brandy for at least 6 months. We now make a poundcake version, much lighter and softer, but alas less Sangria like. Cheers. Allan
I have so much trouble with fruitcakes. I’ve tried some variations but the closest I’ve come to it is a white cake with frozen raspberries or blueberries added to the mixture. I like that. 🙂 I’m never one to turn down a good rum or brandy, 😉 but I somehow don’t like it in a cake.