What was originally intended to be a funny one-off, white elephant-esque prank has become one of our most beloved traditions. From Chilean pan de pascua to Indian Allahabadi cake and Italian panettone, countries around the world have fruited cakes to commemorate the holidays and the seasons’ passage into winter. The cake, which lacks citrus peel, a common ingredient in many fruitcakes, makes up for it with a triumvirate of spirits: brandy, rum and bourbon. The Claxton Bakery, which dates to 1910, makes a fruitcake that’s a bit more citrus-heavy than some of the others I tried. The Jane Parker brand, originally part of the Great Atlantic and Pacific Tea Company (A&P), began producing fruitcakes in the 1930s.

Source: Los Angeles Times December 18, 2020 15:00 UTC