Quit groaning! Fruitcake is flavorful, moist and does not deserve its reputation as a the holiday #1 re-gifting item.
Picture it.
1964, I was a mere child (truly) and visiting World's Fair in Flushing Meadows (Queens).
Dressed in starched cotton, wearing white gloves and shod in black patent leather shoes, I was cute, adorable and mighty uncomfortable!
Everywhere we went it was multitudes of crowds.
After a few hours I began to whine - loudly.
My mother, the queen of cheap, refused my requests for a stop at any of the multiple food stands, and instead headed to the food pavilions where companies stood in booth and handed out free samples of their wares
And there a love affair began - my first taste of Claxton fruitcake.
Rich buttery pound cake encasing juicy raisins and cherries, a nut trio of walnut, pecans and almonds and just enough lemon and orange zest to tantalize me.
I wanted more - but it was not to be. The Futurama exhibit awaited.
Not until several years later - when I traveled to Atlanta did I rediscover an old love.
I never could understand comedians’ dismissal of fruitcake. They claimed it was hard, and unchewable. Maybe if you left it around for a year but in my house it was devoured in a day. Heck! Sometimes in under an hour.
Claxton's has been a Georgia tradition for close to 100 years. An Italian immigrant, also a baker and ice cream maker, relocated and soon his fragrant products were making the locals drool. By the mid 40’s he had sold the business to a loyal employee – Albert Parker. A marketing whiz – Parker began mass distributing his product around the country though mail catalogs and civic fund raising efforts. Way before anyone had heard (or thought of) Web-based marketing.
The late Mr. Parker would be proud of his family, who still runs the operation as their website allows fans from across the US and Canada their own slice of heaven.
Quick links:
Claxton Coconut Balls
• 1 Lb. Claxton Fruit Cake at room temperature
• ½ to ¾ Cup coconut flakes
• 1 Teaspoon of almond flavoring
Cut fruit cake into ¼-inch slices. Shape each slice into a ball. Lightly roll in almond flavoring and coconut flakes and refrigerate until served. Before serving, dust with powdered sugar for a unique, finishing touch. Makes 2 to 3 dozen fruit cake balls. Great for parties and snacks. Recipe courtesy of Claxton Fruit Cake
