Bakers have finally found a way to make fruitcake more appealing: Ditch the fruit -- especially those ghastly little neon-colored bits.
"That sticky red, green, yellow chopped-up stuff," says Kevin Nokels, vice president of Alegent Health Midlands Hospital in Papillion, Neb., which sells fruitcake each year. As a kid, Mr. Nokels sneaked a handful of candied fruit off the kitchen counter one Christmas when his mom wasn't looking. "It was awful," he recalls with a shudder.
Fruitcake is one holiday tradition that inspires both reverence and revulsion. Despite its battered image, fruitcake remains big business this time of year. Retailers like Collin Street Bakery, Harry & David and Butterfield Farms sell hundreds of thousands of the cakes in November and December. Premium cakes sell for $12 to $15 a pound.
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