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Fruitcake gets reputation makeover

Fruitcake gets a bum rap.

Granted, some over-rummed, heavy-as-a brick varieties might deserve the bad reputation, but most fruitcakes I've tried or baked have been pretty darn good. (My in-laws used to pick up fabulous fruitcakes from Assumption Abbey in Ava, Mo. Don't bother Googling it — they're sold out this year.)

If you're not a fruitcake fan, I understand, but don't set it out for the birds or let your kids use it for their backyard ice hockey game just yet. That fruitcake can be turned into a variety of delicious treats.

Like cake balls. Sure, the uber popular version starts with devil's food cake, chocolate frosting and almond bark, but you can create a tasty holiday version by stirring 2 cups of crumbled fruitcake with half a can or so of prepared cream cheese frosting. Roll this mixture into bite-sized balls and dip them into melted white or dark almond bark.

You could even cube it, oven-dry it and use it in your Christmas stuffing, or substitute it for brioche in your favorite bread pudding recipe.

Fruitcake finesse: If I've whetted your appetite for fruitcake, here are some pointers for baking your own from Berta Lou Scott, co-founder of the Southern Supreme Fruitcake Company, and the recently rereleased cookbook “Fruitcake, Heirloom Recipes and Memories of Truman Capote and Cousin Sook” (University of North Carolina Press) by Marie Rudisill.

ŸKeep it moist: During baking, rotate the cake every 15 minutes, Scott says, and don't overcook it. In the book, Rudisill suggests placing a shallow pan of hot water in the oven during baking.

Ÿ Choose ingredients wisely: Hate citron or candied peels? Leave them out. “If you don't like to eat it, don't put it in there,” Scott says. Rudisill suggests using a “light” baking flour, such as one made from soft winter wheat. These flours usually are labeled “pastry flour.”

Ÿ Plan ahead: Make the cakes at least four to six weeks in advance, Rudisill suggests. This gives the flavors plenty of time to develop. (Remember this for next year or surprise loved ones with fruitcake for Valentine's Day.)

Ÿ Chill out: Fruitcakes slice best when refrigerated, Rudisill writes, so make sure the cake is cold when you cut it. Use a straight-edged, thin bladed knife and dip it into hot water before cutting with a slow, sawing motion.

Last-minute stocking stuffers: Whether you're looking for a few more things to drop into the stockings, need a hostess gift for a party this weekend, or realized you forgot to get your newspaper delivery guy a holiday gift (hint, hint), consider Market Day's Flavored Hot Cocoa Assortment.

Each gift box contains 30 packs of six flavors including cinnamon, mint, raspberry and French vanilla. All they have to do is add hot water for a deliciously rich and creamy drink. The box costs $13.49.

For a gift that clocks in at under $10, try the Movie Nite Mix. They'll appreciate slipping in a DVD on a cold night and snuggling up with a decadent blend of chocolate-covered raisins, peanuts and malted milk balls ($9.99 for a 24-ounce bag).

You can get both items through Market Day fundraisers, at Market Day Stores (located with Sara Lee outlets) in Palatine, Downers Grove, Streamwood (to name a few), and via marketday.com. Don't forget that a portion of your order price gets donated to the school or church of your choosing … spreading your holiday generosity even farther.

— Deborah Pankey#376; Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524.