As promised on the Q Radio show, we tried the Collin Street Bakery’s fruitcake. Of the four that were sent, the Texas Blonde looked the least intimidating. Here’s what transpired:
Opened the fruitcake tin, and found that the cake is pre-sliced, which was very helpful, since no one at the table knew what the serving size should be. Thankfully, the slices were small, and we tentatively dug in. All agreed that the fruit didn’t taste like the candied day-glo bits we’d had before, so that was a nice surprise. The pecans were crisp, and the cake tasted fresh. Overall, we gave it our highest rating, which was “not disgusting.” We wouldn’t eat it again, but no one spit it out, either.
The traditional fruitcake went to work with daughter’s boyfriend, and he reported that it was consumed by the others in the office. The Pineapple fruitcake was given to my hairdresser, who loved it, and shared it with clients and friends. He said he might order some next year as gifts.
We plan to try the Apricot Pecan later in the week. If our opinion changes, we’ll let you know.
Overall, honestly, it wasn’t completely disagreeable. The Collin Street Bakery may be the only bakery in the world that makes actual, edible fruitcake.
In case you missed the interview, you can click below to hear it in its entirety.
December 21, 2012
The Great Fruitcake Debate on The Q with Jian Ghomeshi
Barbara Bailey of The Great Fruitcake Recycling Project debates fruitcake with Hayden Crawford of Collin Street Bakery.
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