I am happy to eat fruitcake at Christmas, and will eat any and all mince pies within range, but I absolutely, very definitely, hate marzipan. It is the almond flavoured work of Satan and I will peel its loathsome hide off of any slice of fruitcake I eat.
You older Brits (and Yank Whoites) may remember the Fourth Doctor admitting to adoring fruitcake.
Thank you! Now I can gain weight all year long instead of just in December! No, seriously, thanks very much for this link. Yum.
Use the Panettone for french toast. Thank me later.
I love fruitcake. Just plain is fine. With some cheese is better (apparently a thing from my mother’s Yorkshire home). If the weather is really cold it’s great with hot custard. If the weather is really hot it’s great with ice cream.
Having not had any for possibly years, this thread will cause me to get some within days.
As I read the word “panettone” in the OP, I was literally about to take the first bite of our first one this season, so… guess I’m not fully on board with the panettonephobia.
Slowly raises hand.
Slice o’ fruitcake with a schmear is de-lish!
Also, yes, the only value I’ve found for Panettone is as french toast.
I am the C’Thulhu of fruitcake. The mad pipers caper about whilst I devour whole worlds…
Please make a minimal attempt at descriptive thread titles.
I use it for an Overkill Summer Pudding (which I can get away with being in the Southern Hemisphere.)
OK, I may be willing to give panattone a chance as I…repect?.. VT generally and I’m a compete sucker for french toast, especially if you use premium vanilla ice cream melted with a dash of baileys as your liquid.
Fruitcake gets stale?:dubious: I thought it was basically as durable as neutronium.
You are not alone. I love fruitcake. I don’t buy it because, as the only person living in my house, I would eat the whole damned thing. Harry & David make an awesome one. It’s called Grand Fruitcake Confection.
Every year my grandparents sent us the fruitcake baked by the Trappist monks in their Gethsemani, Kentucky monastery, soaked in Kentucky bourbon whiskey. It was always fresh, succulent, and scrumptious. Growing up, I never got the jokes about bad fruitcake. All my folks ever had was the best one in creation.
Best part is that you can stop in their store on I-45 @ TX 287 and get free samples any time of year! (there’s one in Waco on I-35, I believe as well)
And it’s also a pastry bakery for cookies and other treats, and a coffee/sandwich shop.
I meant to say DaltonS
I love fruitcake. Good and bad. I especially love citron.
Even people who don’t love fruitcake tend to like the Collin St version. As I recall, it’s full of fresh Texas pecans and cherries.
+1.
AND I love the Panattone, in both raw and French Toast form, whichever is most convenient.
However, not a fan of alcohol, so I don’t enjoy the liquor-soaked ones.
There’s another Trappist monastery in Conyers, Georgia, where the monks make fruitcake. Pretty good, but not as dense and fudgy as I like them.
I don’t mind the cake part itself, but the candied fruit used in most fruitcake (and in stollen) is just vile. I don’t know how anyone considers that stuff edible. Make one with something sensible like raisins, though, and I’ll take a slice.