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Barbara Rolek

Start Those Eastern European Fruitcakes Now

By November 9, 2012

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The much-maligned fruitcake is actually adored by many. Now is the time to start them for gift giving or for your own consumption. They will be at their boozy best by Christmas. Adding liquor is completely optional. In all but the Russian cake (which uses white wine), the others are made with vodka, or light or dark rum. But it can be left out. If you don't use the booze, either freeze the baked cake or hold off making it until closer to Christmas.

Polish Fruitcake
Polish Fruitcake
EsJoie on Flickr
The moist, light crumb in these recipes has just the right spices to make them a good candidate for your edible gifts list. Sign up for the Eastern European Food newsletter
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