A decade ago I tasted Robert Lambert’s White Fruit Cake and it forever changed my mind about how great fruitcake could be. Since then it’s been one of our most popular gifts. Now it’s time to double down. Dark fruitcake, so named for the color of the batter and its dusky flavor, follows the nature's rhythm, dark follows the light.
He starts by candying exotic citrus fruits himself like Buddha’s hand citron, bergamot, blood orange, Texas lemon and white grapefruit peels. He adds hazelnuts, pecans, walnuts, dark raisins, prunes, black figs soaked in Poire William eau de vie—oh yes, there's more—dates, cardamom, cinnamon, nutmeg, 10-year-old Ficklin port, and a bit of candied ginger. Then, wait for it...he soaks it all in bourbon.
Like everything Robert creates, these cakes are made by hand, in small-batches with an obsessive attention to detail. The flavor is phenomenal. Keep cold, slice thin, serve chilled.
Comes wrapped in a muslin bag.
"The champagne of fruitcakes."
Oprah's O Magazine