Like a young wine that becomes richer with age, this is the benchmark for fruitcake lovers. Over the year the fruitcake's flavor develops and expands, becoming more complex. California-based, award-winning cookbook author Robert Lambert crafts the best fruitcakes we've ever tasted using centuries-old recipes, then sets a select number aside each year to age in climate-controlled refrigeration. -Patrick M
Flour, sugar, butter, eggs, glacéed cherries, dark raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, coconut, orange juice, molasses, candied ginger, bergamot, blood orange, Buddha's hand citron & Texas lemon peels, pear brandy, port
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