fruitcake has gotten a bad reputation, which makes it the punchline of all manner of holiday jokes. Look closer, though, and there are two characteristics of fruitcake that everyone can celebrate.
First: Tradition. “Those recipes get passed down through families; they’re made year after year,” says pastry chef Samuel Burns, a member of the culinary team at Appleton Farms in Ipswich, which this season will be selling its own delicious take on the much-maligned baked good. “I think a lot of the appreciation for them lies in the familiarity and tradition.”
Second is
