curious, did anybody get fruitcake?

michelle, i hear those candid fruit are loaded with preservatives.

Candied fruit is actually a natural preservation process, though what the green pieces started out as is anyone's guess.

I would think any mass-produced fruitcake would be loaded with preservatives throughout, since it would be cheaper and faster than rum.

Hey, now, jam cake prety much has to have caramel icing (the cooked kind.)

Hey, you're right - I wasn't awake yet.

I adored my Mom's fruit cake and all others' paled until someone gave me a Betty's fruitcake. Baked locally. It's fantastic as is and even better after being wrapped in some rum soaked cheese cloth for a day or so. Betty makes some mean springerlies too. (Did I spell that right?)

Mother, who was from Louisville, always made Jam Cake over the holidays. As I recall, she used Cissy Craig's (old, old Lou food writer) recipe. I'm almost sure her's had a caramel icing. I've got her recipe somewhere, if I can dig it out. Makes me think that this version might be a Louisville thing because my Grandmother also made the same cake. Also, we always had coconut cake with the fluffy white icing.

Hey, my mom made a coconut cake this year for the first time and it was awesome! Really really moist and falling over from the weight of the frosting. If you can dig out that recipe, I would love it. Maybe have a throwdown with my aunt next occasion.