Fruitcake in February

I love fruitcake. It is another treat that is not universally loved in my family. A few years ago, my mother and I decided not to bake it at Christmas and to focus instead on more popular desserts. Then, later, after all the Christmas baking is long forgotten, we can make and really enjoy this treat.

Gluten-free fruitcake holds up fairly well. Because of the strong flavour of the batter and the way it’s loaded with nuts and fruit, you don’t need a large piece. This means there are fewer, um, “structural issues” than there would be if you needed to cut larger slices. We make a dark fruitcake from a recipe in Edna Staebler’s Food That Really Schmecks. It has molasses, cinnamon, cloves and nutmeg.

This is, of course, also an excellent breakfast cake. In case you were wondering…

Fruitcake in February

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3 thoughts on “Fruitcake in February

  1. […] mentioned before how I have trouble finding good breakfast options. (This may be partly why I like cake for breakfast…) Lately, I have been scouring the Internet for good breakfast cookie recipes. […]

  2. […] like desserts with dark flavours. I love all things featuring mincemeat, love dark fruitcake, and am passionate about sticky toffee pudding (note to self: blog about STP sometime soon…). […]

  3. […] have mentioned before that I believe in eating Christmas treats out of season. One benefit of this, when it is a dessert that you like, but is not popular with others, is that […]

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