Fruitcake Gets a Facelift

This maligned holiday tradition is winning converts with less fruit—and more spirits
By Jim O'Neill,  Newser User
Posted Dec 22, 2007 7:41 PM CST

(Newser) – What's a sinfully rich dessert that’s been around since the Middle Ages—and some say tastes about that old? Fruitcake, capable of producing “ahs!” or ”arghs!” in a single bite, has gotten a makeover. The new recipe: less fruit—especially those compacted bits of garishly colored candied fruit—and more spirits, the Wall Street Journal reports.

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"The rummier the yummier," says Brother Joseph Reisch, the chief fruitcake maker at Assumption Abbey, a Trappist monastery in the Ozark Mountains. The monks there sell 25,000 cakes a year. Their secret: the fruit is marinated in red wine before it's added, and each cake is injected with rum in eight places. (Read more fruitcakes stories.)

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