Take This Cake
Come on, admit it. You secretly like fruitcakes. Yes, we understand, you can't just blurt that out to friends and family. Because if you do, the jokes will start.
"Ever heard of the fruitcake doorstop? It's been around for 100 years." Or this one: "Fruitcakes are like the loaves and fishes. Each one yields 1,000 servings."
Jokes aside, fruitcakes remain a universally appealing dessert. Just ask Dale Parker, son of Claxton Bakery's founder. He'll tell you that business is strong at the Georgia institution. More people eat Claxton Fruit Cake now than ever. And he knows why.
"The popularity of our cakes is largely due to the quality," Dale says. "Ours contain 70% choice fruits and nuts." In fact, if you don't refrigerate your Claxton cakes, they'll become crumbly because they're packed with cherries, pineapple, raisins, walnuts, almonds, and Georgia pecans. The company bakes up to 86,000 pounds in seven ovens each day at its 50,000-square-foot bakery and ships cakes around the world.
"We're a family-owned Southern company with a lot of pride in what we do," says Dale. So hold the fruitcake jokes, and pass around the slices.
Claxton Bakery, Inc.: (912) 739-3441, 1-800-841-4211, or www.claxtonfruitcake.com.
- Keep cakes completely chilled before slicing or serving.
- Use a knife moistened with a wet cloth to slice.
- Top with ice cream or whipped topping, or do what the Parkers do and dip chilled slices in melted chocolate before serving. (When you order, ask for a free recipe card showing various uses of Claxton Fruit Cake.)
- The average unrefrigerated shelf life of a Claxton fruitcake is four months. When refrigerated, they keep months longer.