Although not as bad as getting a lump of coal in your stocking, fruitcake may be considered one of the more undesirable items people receive during the holiday season. The notoriously dry dessert made with dried or candied fruits such as pineapple, cranberries and apricot is usually the butt of Christmas jokes of doorstop repurposing or future regifting. But for Dan McCauley, owner of A Taste of Heaven bakery and devoted fruitcake evangelist, the holiday delicacy gets way more ridicule than it deserves. For nearly three decades, he’s been spreading the gospel of good fruitcake, offering his own “actually edible” version at his Andersonville bakery. And it seems to be working. McCauley’s version is light in color, similar to a pound cake, and the fruit is cut in distinguishable chunks, rather than minced. It’s moist enough to not require soaking in rum or brandy, and popular enough to have customers place their order as early as Halloween. “We sell probably 50 a week,” McCauley said. Tap the link in our bio to learn how fruitcake became a traditional holiday gift in the United States and more. (Armando L. Sanchez / Chicago Tribune / @mandophotos)
December 25, 2022
Although not as bad as getting a lump of coal in your stocking, fruitcake may be considered one of the more undesirable items people receive during the holiday season.
The notoriously dry dessert made with dried or candied fruits such as pineapple, cranberries and apricot is usually the butt of Christmas jokes of doorstop repurposing or future regifting.
But for Dan McCauley, owner of A Taste of Heaven bakery and devoted fruitcake evangelist, the holiday delicacy gets way more ridicule than it deserves. For nearly three decades, he’s been spreading the gospel of good fruitcake, offering his own “actually edible” version at his Andersonville bakery. And it seems to be working.
McCauley’s version is light in color, similar to a pound cake, and the fruit is cut in distinguishable chunks, rather than minced. It’s moist enough to not require soaking in rum or brandy, and popular enough to have customers place their order as early as Halloween.
“We sell probably 50 a week,” McCauley said.
Tap the link in our bio to learn how fruitcake became a traditional holiday gift in the United States and more. (Armando L. Sanchez / Chicago Tribune / @mandophotos)
The notoriously dry dessert made with dried or candied fruits such as pineapple, cranberries and apricot is usually the butt of Christmas jokes of doorstop repurposing or future regifting.
But for Dan McCauley, owner of A Taste of Heaven bakery and devoted fruitcake evangelist, the holiday delicacy gets way more ridicule than it deserves. For nearly three decades, he’s been spreading the gospel of good fruitcake, offering his own “actually edible” version at his Andersonville bakery. And it seems to be working.
McCauley’s version is light in color, similar to a pound cake, and the fruit is cut in distinguishable chunks, rather than minced. It’s moist enough to not require soaking in rum or brandy, and popular enough to have customers place their order as early as Halloween.
“We sell probably 50 a week,” McCauley said.
Tap the link in our bio to learn how fruitcake became a traditional holiday gift in the United States and more. (Armando L. Sanchez / Chicago Tribune / @mandophotos)
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