Shockingly Tasty Fruitcakes
Start now, finish aging by Christmas
Fruitcake plays a role in plenty of yuletide jokes. No surprise: The scary green cherries and dense, leaden consistency are pure holiday hilarity. But it doesn’t have to be that way. Determined to create fruitcakes that would actually get eaten—and be enjoyed—we tested three varieties. We also perfected the aging methods (these recipes were in development for a year and a half!). These fruitcakes are straightforward and delicious. Get started now to have yours ready for the holidays.
Types of Fruitcakes
All variations on fruitcake contain sweetened dried fruit and alcohol, and can generally be categorized as dark, black, or white. Here are our versions.
Spiced Dark Fruitcake
This iconic fruitcake is made with molasses, dried fruit, and warm
spices like cinnamon and nutmeg, plus a kick of citrus.
Caribbean Black Fruitcake
This one’s made with burnt sugar and rum, giving it a rich, chocolaty flavor.
White “Groom’s” Fruitcake
Buttery and citrusy, this fruitcake is more akin to a candied-fruit-laden
pound cake, and is the perfect vehicle for converting fruitcake-haters.
Notes from the Test Kitchen
Bad fruitcakes are generally bad because they use poor-quality candied fruit or way too much booze. Buy good candied fruit from high-end grocers like Whole Foods or Dean & DeLuca. Or make your own.
Though all of our fruitcakes were tasty enough to eat freshly baked, their flavors became more balanced and nuanced as time went on. When testing, we stored batches in different ways and for different lengths of time. After enclosing the cakes in resealable plastic bags, resealable plastic containers, and cheesecloth, and even burying them under pounds of powdered sugar both in and out of the refrigerator, we learned that each of the three came out best with a different method and different amount of aging. If you’re concerned about how these cakes can last as long as they do, see our sidebar to the right addressing fruitcake fears.