This post comes to us courtesy of Yvonne Dae Morrissey, of the family-owned Gramma Ramsey’s Specialty Fruitcakes.
The past two weekends I’ve sampled my fruitcake at local holiday shows. People are consistently surprised. As eyebrows go up and heads nod, I inevitably hear “This is really good,” or “This isn’t like any fruitcake I’ve ever tasted before.” Yet many people refused a sample when they heard the word “fruitcake.”
So I’m doing a very informal survey: Could fruitcake be called something else? Should it be called “Holiday Cake?” Or “Yule Cake?” or “Fruit and Nut Cake?” Let me know your thoughts on rebranding this traditional dessert.
Which brings me to fruitcake as dessert. True enough, it is a tradtional dessert — but this classic cake can be even better appreciated a number of other ways. You’ll find that when you change up the presentation, people will view fruitcake as a new and exciting gourmet treat. And, do consider serving it from fall to late winter. Fruitcake is not just for the holidays!
As breakfast
- A simple, gourmet way to start the day. Cut 1/2 inch slices, toast lightly in a toaster oven, and then spread with plain or honey walnut cream cheese.
- Serve fruitcake french toast. It’s easy! Dip 1/2 inch slices of fruitcake in eggnog, coating both sides. Place on heated griddle and cook until golden. Turn and cook opposite sides until golden. Serve immediately.
As an hors d’oeuvre
- Put fruitcake in the refrigerator for an hour to firm up, then, using a sharp serrated knife, cut fruitcake into 1 inch cubes and place on a platter. Serve with aged sharp cheddar or softened brie.
- A fine red wine, champagne, or aperitif best complements the rich, moist fruitcake.
As dessert
- To be really decadent, drizzle a brandy sauce onto 1/2 inch slices of fruitcake, then add a generous dollop of whipped cream.
- Fruitcake and ice cream create a terrific combination of tastes. This can be as simple as adding a scoop of ice cream to a slice of warmed fruitcake, or make a parfait with ice cream, adding fruitcake crumbles to the mix.
- Wrap the traditional taste of fruitcake in an appealing chocolate package — make chocolate covered fruitcake truffles.
- Frost your fruitcake with a delicious traditional marzipan or with cream cheese frosting for an easy, updated alternative.
About the author: Yvonne, a graduate in Home Economics, has been baking fruitcakes for nearly 20 years. From this family tradition, Yvonne started a baking company specializing in gourmet, brandy-soaked fruitcakes. Using her family’s 100-year old recipe with quality ingredients and time-honored techniques, Yvonne is on a mission to convert modern day fruitcake naysayers to lovers…one bite at a time. Yvonne, who is also a marketing consultant for a Fortune 100 company, has lived in Europe, India and the Philippines, and currently has a home in Door County, WI.
4 comments
It’s like sweet bean paste in rice flour pastry; it seems to be a snack for eating in the dark, and has options to be the ugliest thing in the house.
Nonetheless, I think taking a geometric cookie cutter to it and dropping it on a sheet of fro-yo might be in order.
I am so excited to read your information on fruitcakes. I agreed the cake can be used thru out the year, I created a cake I call Tropical Island Fruitcake, I have been making it for four years and people love. I am trying to get it out there , for people to buy all year long. Any suggestions?
Great suggestion — never heard of brandy butter. Sounds delish! I’ll try it this morning…any other suggestions?
I like fruitcake toasted, and spread with either butter, cream cheese or brandy butter. Brandy butter is confectioner’s sugar mixed with, well, butter and brandy! Wonderful melting into a piece of toasted fruitcake.