I have no pride and, according to some, no taste. I love fruitcake. Sickeningly sweet, loaded with pecans, cherries, pineapple, and golden raisins; heavy as a brick and about four weeks old. Yum.

I can only assume that these terribly misguided people are only familiar with a version that is dark brown, dry-as-dust, molasses laden, overly spiced and mystery-fruited (what is citron, anyway?).

Just let me say that you’d be singing a different tune if you’d ever eaten my Grandmother’s white fruitcake. And I think you should! Join me and I’ll give you the recipe, with all my notes. Love, m xo