Fruitcake is seriously misunderstood. Someone really needs to develop some marketing on its behalf, maybe right after they tackle the hot water bottle’s campaign.
I mentioned way back in December that we made old-fashioned fruitcake again. Somehow amidst all the winter treats, one little loaf was never cut open and eventually tucked into the back of the pantry. I remember seeing it last spring and thinking that I should really unwrap it and see what kind of state it was in but then I chose to pretend not to see it. I’m aware of the concept that fruit cakes keep but I wasn’t terribly interested in personal experimentation with the subject.
Fast forward to three days ago, when the cupboards were perilously low on treats and Dean was scavenging deep and he re-discovered the forgotten fruitcake, just sitting there wrapped up in waxed paper. Driven like only a man in a house without cookies could be, he bravely opened it up.
And it’s totally good! Like the flavors have mellowed nicely and it’s maybe a bit dry but overall, just as tasty as it was ten and a half months ago. Which is to say that it’s damn good.
So I think this means that fruitcake has the approximate shelf life of a Twinkie without any creepy industrial ingredients. And it’s actually delicious. What’s not to love? Seriously!
ps – And just in case you’re tempted to start your own holiday fruitcake tradition, this is the recipe that we’ve used and I highly recommend it (obviously).