The world of fruitcake lovers is a dangerous one for those without a spare.
Every once in a while a column strikes a nerve with readers. These readers then write me to express their displeasure; they are angry, hurt, offended, or breaking in new stationery. Whatever the reason, I appreciate this feedback regardless of the fact that, in many cases, the column they’re talking about wasn’t mine. So you can imagine my shock at getting unhappy letters from people who (a) read my column and (b) actually like fruitcake.
The letters came in response to the column I wrote about Fruitcake Disposal Anxiety Disorder, which was named in a New York Post special investigation as “The fastest-growing mental disorder in the entire world.”
“And we’re pretty sure about that,” the report concluded. “If not, then it’s right up there with ‘Fear of Clowns’ or something.”
After receiving these letters, I looked back over the column and realized that, yes — it was a little insensitive to fruitcake lovers out there. So, in response, I spent time looking into what makes a good fruitcake, compared with the kind of fruitcake the rest of us receive each holiday season. After comparing dozens of recipes and then baking four different fruitcakes of my own, I realized something important — which is that, by using a six-inch bundt pan, my daughter now has a full set of tires for her Barbie Jeep. Continue reading