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, white raisins, dried pineapple, glacéed cherries, coconut, fresh orange juice, brazil nuts, almonds, walnuts, pecans, candied young ginger, candied meyer lemon, blood orange, bergamot & rangpur lime peels, brandy, baking powder
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