Over the years that I’ve been making fruit cakes, I’ve been asked to modify them for the health regimen or the passing fancy—possibly both—of any number of customers. Don’t change the taste, just make it vegan. Or gluten-free. Just leave out the eggs. The butter. Or the flour. The salt for one with heart problems, […]
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The first time you taste Robert Lambert’s rare citrus fruitcake, it’s a revelation. The fruit is bright and sweet and tart. The nuts are deep and rich and toasty. The cake is lightly spiced with just a hint of the cognac it soaked in. It isn’t just good. It is exceptional.
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A few decades ago, hummingbird cake was the brainchild of a Jamaican marketing exec. Today it’s a beloved American classic, used to celebrate everything from holidays to Tuesdays. It’s the Southern belle of fruitcakes: sweet, a bit sassy, pretty, popular with everyone from brides to grannies.
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