Fruit Cakes

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The wow factor for fruit cakes is, hands down, the alcohol! The typical American versions are rich in florescent looking fruit and nuts, but very dry and alcohol free…we’re convinced this is why here in America, its loathed and the brunt of holiday jokes.

It usually gets thrown in the trash right? Traditional recipes are saturated with wine, rum, brandy or other liquors and covered in powdered sugar.

The longer they soak (we're talking weeks), the more rich, moist and flavorful they become. Now THAT sounds deelish.

Every baker needs some reliable cake baking supplies, so make sure to check out our best picks!

Methods and ingredients for the perfect recipe are different in all parts of the world. In the Bahamas, not only are they drenched with a very dark rum, but the ingredients such as candied cherries, walnuts, raisins, etc. are as well – for up to 3 months! Yum.

Italy has 3 types: the Panforte, the Panettone and the Pandolce. We can attest that we’ve eaten these in Italy and they do not compare to what we’ve eaten in the U.S. Whether they're made in Italy and dry out by the time they get here, or are made in the U.S. by people who haven't a clue, we're not sure. But again, no comparison.

They are still extremely popular in the UK, and come in many varieties. Again, far moister and richer than those in the U.S.

If you’re big on having one of these delicious sweets at your wedding, we strongly suggest going with the Bahamian approach, and soak it in a really good dark rum. We’ve had only a few in our wedding planning years, one was soaked in Myers Dark Rum and the other in Captain Morgan Dark Rum. Both for weeks. They were outstanding, rich, moist and delicious.

We welcome anyone's wonderful recipes, please share with us below!

Be sure to check out the wedding cake gallery for some great ideas.

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