Holiday Fruitcake

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Fruitcakes sporting day-glo cherries and dyed pineapple chunks are anathema to most, and understandably so. But I love a good fruitcake, drenched in bourbon or rum. In place of the glacé cherries and pineapple I use sundried fruits such as figs, dates, and cherries soaked overnight in spirits. This holiday fruitcake can be eaten immediately; it is delicious. Or, you can make a fruitcake at Thanksgiving, then drown it in liquor and put it inside a plastic bag in a cool, dark place, turning i