Claxton are very good.

Thanks, Hostafrenzy.
Any other feedback? I really have no idea on this at all, and I would LOVE to have a couple good fruitcakes for DH on Christmas morning.

By the way, Hostafrenzy, I used to be a frenzied hosta fan, with a lush 1 acre plus shade garden full of hostas. And then. . . . the deer moved in. Gobble, gobble.

No more hostas.

Anyway, back to fruitcake. Any other suggestions from anybody? Either positives or negatives are appreciated.

I'm sorry to disagree, but the best use of Claxton fruitcakes is for doorstops. I make my own because I've not found a commercial fruitcake that I like.

I've heard of some nuns in San Francisco...
I would pass the link but not something i would save. : )
Try the local paper in SanFran or NYtimes. But i do think
they sell out fast. Not sure where i saw this recently.
Google something key wordy like, 'best fruitcake in the world!' ...lol.
(my MIL makes it and sends us one...ya want it?)

LOL, here's a great article.

They suggest trying a panettone instead.

I agree, Claxton's are dreadful.

Amazon.com has a LOT of fruitcakes for sale!

I remember my grandmother would make a Christmas pudding every year for us. And that's pretty much a fruit cake, I think. We ate it with hard sauce. Very rich, very moist, too. Much better than a "traditional" American fruit cake/doorstop.

Good luck.

Here is a link that might be useful: Link

If you can't find a good commercial fruitcake, if such a thing exists (and isn't a myth, like the unicorn, LOL), try searching for panforte, something sold in Italian bakeries. It consists of dried fruits and nuts, some have chocolate so you'd have to ask about that. I've seen them available online containing everything from figs and walnuts to chocolate, almonds and various spices, so they might fill the gap if you can't find something acceptable in a local Italian bakery or specialty shop.

Annie

Southern Supreme, made in Bear Creek, NC. I normally hate fruitcake, but theirs is delicious. No nasty neon-colored citron, just normal fruit and lots and lots of nuts. It's a very sweet and dense fruitcake, almost like a more-solid pecan pie (plus fruit).

Here is a link that might be useful: Southern Supreme

Collin St Bakery fruitcakes are really good.
I don't like just any fruitcake,
But I do like good fruitcake.

You might want to look at some of their other cakes, too.
There are several under the Pecan cake heading
That look mighty good to me,
And I don't much care for pecans.

I usualy make my own fruitcakes,
But when I don't get around to it,
I order from Collin St.

I can easily understand your dilemma
about trying to bake a surprise for your husband.
Somethings just aren't all that doable!
Good luck!

Rusty

Here is a link that might be useful: Collin St Bakery

This company is here in Clovis, CA and their fruit cakes are made from dried fruit and nuts grown and processed here in the Central Valley of California. Their fruitcakes are basically the fruit and nuts held together with a little sticky dough. Their fruitcakes are nothing like you've ever had before.... Not caky at all.

Their biscotti is the best ever. Which reminds me that I need to make a trip over there real soon.

Here is a link that might be useful: Rosetti's Biscotti House

I bought my Dad a really nice fruitcake from Amazon. com...The Trappist Monastery monks make it and it is really delicious!

I do enjoy the culinary lore behind such things.

Clearly a regional thing if loved and anticipated once a year. It seems we were always gifted one every year when i was a child. And every year my mother would sit down and say, "i suppose we should have a taste. maybe this one will be good..."

So i just bounced around for some recipes and found some good 'modern' alternatives if i dare try one. I do have a load of dates to deal with, a freebie. And SIL has pecan trees.
Knowing myself and kitchen lab experiments, it will end up having chocolate, healthy grains, not a bit like fruitcake in any way, and probably will have the sweet aroma of a barnyard, lol.

These ladies did a good taste test review. They seem to have covered all the favorites.
The Kentucky one sounds good, but i don't want one.

Here is a link that might be useful: fruitcake taste test

I was in Whole Foods recently and sampled the fruitcake they bake there. Let me preface this with I don't like fruitcake and I don't like sweets in general.

OMG! This was delicious! And gluten free if that matters to you.

Here is a link to a recipe I found on their site. I don't know if it's the one they sell - but it looks like it could be.

Teresa

Here is a link that might be useful: Whole Foods Fruitcake

Try the New Camaldoli Hermitage fruitcakes from Big Sur. Excellent.

Funny I have aged into an appreciation of good fruitcake, which I once hated. Too much candied fruit, tho, and it's awful. I like Alton Brown's recipe, which is all dried fruits, not candied.

Here is a link that might be useful: Hermitage Big Sur fruitcake

I am not a fruitcake fan unless it's dense and made with dried fruits and nuts. :)

I haven't ever had this one, but I would suggest trying the Assumption Abbey Fruitcake from Williams-Sonoma. It gets really good ratings!

Here is a link that might be useful: Assumption Abbey Fruitcake

Thanks for all the ideas. Lots here I had not heard of.

Interesting that none of us are avidly awaiting the arrival our Christmas fruitcakes!

Sleevendog, the review was interesting and helpful. I have had the Gethsemane fruitcake, but forgot about it. It is considered a good one by people in my area. (I agree it would be more fun to bake one, making changes as I go. In my kitchen, unpredictable is the norm.)
Westelle, the Rosetti's website is tempting indeed. Wish they were close to us.
Northcarolina, Southern Supreme is new to me. I am tempted.
Annie1992, I had never heard of panforte. Now I am wondering if DH's gift should be an assortment of 2 or 3 edibles, one a panforte. I am really tempted by this one--Marabissi Panforte Fig & Walnuts. DH loves figs. Thanks for the idea.
Teresa, I am snowed in today, but should be able to get out tomorrow. There is a Whole Foods fairly close to us. I'll check it out.
Momj47, that review is a hoot. Ugh. I can hardly look at a fruitcake after reading it. And, as you said, Amazon lists a bunch of 'em.

As of now, pending some great forthcoming revelation, I am really tempted to order maybe 3 different cakes, including a panforte. Heck Christmas presents, at least the ones I give, are usually a bit ridiculously over the top. But the idea of three fruitcakes around IS slightly nauseating. OMG, they could still be here by June!!

Anyone with other suggestions?

Three fruitcakes? They should be ready by June if you follow the proper booze-aging techniques!

Does DH like the icky candied fruit? That seems to be what my dad likes about fruitcake, that and the nuts, so I have to add glaceed fruit to a GOOD fruitcake recipe when I make it...still good.

(My dad also likes the Collin St. bakery ones--that's the one from Corsicana, right? But he'll also eat the plastic fruit out of the tub so I wouldn't go by that.))

fori,
DH loves the "icky candied fruit." Chemo treatment pretty much destroyed his sense of smell, but he still has the tongue-tastes, so sweet-sour-salty-umami-bitter tastes all call to him.

sushipup,
The link to Hermitage Big Sur is a good one. New to me.

Thanks, everyone. You are making this fun.
Any other ideas?

You think this is fun. What could be more fun than a 125 year old fruitcake?

I remember when this ancient "treat" was on Jay Leno 10 years ago. If you scroll to the bottom of the article there is one commenter that posted a link to his/her site where there are reviews of many commercial fruitcakes.

This should be an afternoon of fun! :-)

Here is a link that might be useful: Article on the 125 year old fruitcake

Zingerman's bakery offers them for 65 bucks. Lots of glace fruit. I don't care for the stuff myself, which is why I make something like bara brith or orange or cranberry loaf for the holidays.

Here is a link that might be useful: Robert Lambert's rare citrus fruit cake

I was about to suggest the fruitcakes made by the Trappist monks. This one is made in Berryville, VA, not too far from me. It's very good, and if you ever get a chance to visit the abbey, it's located in a very peaceful setting overlooking the Shenandoah River - especially serene at Christmas-time.

Here is a link that might be useful: Holy Cross Abbey fruitcake

I love fruitcake! I can't recommend a good one, as I keep trying new ones every year. Unfortunately I'm the only one in my household who likes it, otherwise I would make my own.

Panforte is my absolute favorite. Italian version of fruitcake, with lots of nuts, which is why I like it so much.

I have heard the fruitcake made by the monks is delicious!

While panettone is nice, it doesn't compare to fruitcake. It does make excellent French toast though!

OK, this thread makes me think that I ought to make panforte for Mother, the only person in our family that actually LIKES fruitcake.

We'll see how time gets....

Annie

Annie
I keep coming upon Nick Malgieri's recipe in discussions of home-made panforte. Just the name, not the recipe. I googled for his book on Great Italian Deserts and it is out of print and very expensive on Amazon. I wonder if someone here has the recipe?

If you do make a panforte, please share the result with us. I never ever ever wanted to make a fruitcake, yet a panforte sounds interesting. (But never having tasted panforte, I can't help wondering if it's not a case of "calling fruitcake by another name makes it taste better.")

I just hate the icky candied fruit and I don't care for any of the liquor or other booze that I've tried, so a cake soaked with rum or brandy and full of candied fruits is not something I enjoy. (grin)

The panforte recipes I've seen have dried fruit, nuts and chocolate, so that sounds better to me than fruitcake. I have only tasted one from an Italian bakery, and it was very sweet but no traces of candied fruit. I promptly thought "I can do better". :-) I just haven't. Yet.

Annie

Is this it?

OXFORD FRUITCAKE
This has been my favorite fruitcake since I first tasted it when I was in my teens. The recipe is adapted from one given to me by Daphne Giles, the British sister-in-law of my late childhood friend, Noel Giles. Daphne comes from Newbury, near Oxford, and prepared this every year for Noel’s Christmas day birthday.
Makes 50 2-inch squares
Batter
8 ounces dark raisins
8 ounces golden raisins
8 ounces currants
8 ounces dates, pitted, cut into 1/4-inch dice
8 ounces dried figs, stemmed, cut into 1/4-inch dice
8 ounces mixed candied fruit
4 ounces candied cherries
4 ounces candied pineapple, cut into 1/4-inch dice
4 ounces walnut halves
4 ounces pecan halves
4 ounces whole almonds
1/2 cup plus dark rum or brandy, plus more for sprinkling
2 1/4 cups unbleached, all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 pound (2 sticks) unsalted butter
1 cup dark brown sugar
4 large eggs
Topping
1 pound almond paste
4 cups (1 1-pound box) confectioners’ sugar
1 cup light corn syrup
1 12-x-18-inch half sheet pan

1. In a large bowl, combine fruits and nuts and toss with rum or brandy. (The mixture may be left covered several days at this point.)

2. When you’re ready to bake the cake set a rack at the middle level of the oven and preheat to 300 degrees.

3. Sift flour with other dry ingredients and set aside. Beat butter until light then beat in brown sugar. Continue beating until lighter. Beat in a third of the flour mixture, 2 eggs, and continue alternating until all is combined, ending with flour mixture. Pour batter over fruit and nuts and fold thoroughly together.

4. Press batter into the prepared pan. Place a piece of parchment or foil over the batter and press it so it adheres well. Bake until firm and no longer wet, about 1 hour, being careful not to overbake.

5. Cool the fruitcake in the pan. Moisten cheesecloth with 1/2 of the remaining rum. Sprinkle cake with remaining rum and wrap it in rum-moistened cheesecloth. Wrap in plastic and foil and age the fruitcake several weeks, if you wish. (Please note: Although the cake should keep fine at room temperature, especially since it has been soaked with alcohol, I prefer to age it in the refrigerator.)

6. For topping, combine almond paste, sugar and 1/3 cup corn syrup in a food processor fitted with a metal blade. Pulse repeatedly about 10 or 12 times to form a dough. Remove from work bowl and knead until smooth. Double wrap in plastic and store until needed at room temperature.

7. To cover the fruitcake with the marzipan, bring the remaining 2/3 cup corn syrup to a boil in a small saucepan. Brush half the hot corn syrup on the fruitcake. On a surface dusted with confectioners’ sugar, roll half the marzipan to the size of the fruitcake. Lift and place marzipan on fruitcake, pressing to adhere. Invert fruitcake to a clean surface and repeat with remaining corn syrup and marzipan. Trim edges and cut fruitcake into 2-inch squares. Wrap any leftover squares in plastic wrap.

- See more at: http://www.nickmalgieri.com/recipes/oxford-fruitcake/#sthash.QoTOGCiw.dpuf

Looks like all his recipes are online.

Here is a link that might be useful: Malgieri recipes

I would love to see a picture of that "cake." Sounds like a work of art!

Looks rich, covered with marzipan.

Wow, momj47, what a great link.
Thank goodness I don't have to time to "age a fruitcake several weeks", so I am off the hook for making this for Christmas.

But the rest of the website--All sorts of treasures here.
I have to make 6 dozen cookies for two cookie exchanges this weekend. I think I know where I will look for any new recipes.
Thanks.

I agree, isn't that great, I've already picked a few recipes I'm going to try this month.

What fun.

Trader Joes sells a Edel-Marzipanstollen from Germany that is like a white fruitcake.

(I like it better when opened and sliced the day before & rewrapped --- seems to mellow the citrus)

So sorry about your hosta, Bellsmom.

After a couple of people here pooh-poohed the Claxton fruitcakes, I did a search of reviews thinking that maybe the quality had gone down since I last had one (it's been a couple of years). Most review the cake as extremely good, although 1 or 2 comments do mention the quality has gone down a bit.

Claxton has very little 'cake', it's mostly fruit (big dried, yet moist cherries and some nice citron) and large pieces of nuts - maybe not everyones idea of fruitcake, but I stand by my recommendation if you are looking for a good quality commercial product.

iris gal
I was at TJ's a day or so ago and I didn't even think to look at fruit cakey stuff. Thanks for the suggestion. If I get back there in the next few days, I'll check it out.

hostafrenzy
Yeah, I'm sorry for the hosta, too. Big gorgeous plants six feet across--gone! And the tricyrtis, and the anemones, and the. . . . But at least deer don't eat hellebores. I am astonished that there are presently more deer in Indiana than there have EVER been before. I wish I could eat more of THEM!!

But regarding fruitcake: I really appreciate your comments about Claxton fruitcaket. What I love about GW is the wide range of experiences posters bring with them, and their generally generous attitudes toward one another. I don't know where else I could find this breadth of experience and acceptance.