…lover. Which I know puts me in a very small group.
Why fruitcake is so maligned is a mystery to me. Perhaps too many folks’ first encounter with the delectable mix of fruit and nuts held together by some flour was with a cheap fruitcake from a drugstore. I’ve seen those nasty looking faux fruitcakes. No way I’d eat one of them. They’re probably made with powdered Chinese drywall….
Not that I’m a “gourmet” fruitcake elitist either. No way I’m paying $30 for a two pounder from Trappist monks or Harry & David. (Maybe after Christmas if they’re on sale for $10….)
My favorite, and almost exclusive, fruitcake is Claxton’s, which is just up the road in Georgia. I prefer the dark recipe. I’ll live with the “light” one if I have to. But normally I don’t have to.
Of course, Christmas is prime fruitcake season. And each year, I lay in a supply for the winter. Fortunately, a few years ago I found a source for dark Claxton fruitcake at a good price.
I’ve just received this year’s supply: 10 pounds. Since Susie and I can easily go through a pound a week, that might last ten weeks. If I’m lucky I can stockpile more Claxton’s after Christmas if it goes on sale for half price.
Y’all can dream of sugarplums or chestnuts; I dream of dark fruitcake.