To many Californians, a fruitcake is something best left to die in a dark corner – a glorified clump of preserved fruits held together with the least amount of batter possible, and soaked in booze to help you choke it down. But let’s reassess this much maligned holiday treat with someone who can offer an educated opinion. Evan Kleiman, host of KCRW’s weekly public radio show, “Good Food,” gives us insights into the pleasure of a good fruitcake.
The Glory of Fruitcake
Arizmendi Bakery of San Francisco makes wittle itty bitty fruitcakes. Now, how intimidating can that be?
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