This is a love it or hate it cake.
Images of gross artificial cherries, fake candied fruit, and vibrant green jelly in a dense and hard cake doused in cheap quality rum, brandy, and overly sweet syrups automatically cross my mind when I hear the words Christmas cake.
There are too many poor versions of this holiday staple. Growing up, I often associated any dessert with dried fruit as a grandma dessert. However, I try things until I like them, and since then Ive found a few to get me on board.
There are so many versions which vary for each country and region, so dont write off Christmas cakes until youve tried them all.
It might not convince the Christmas cake hater, but this one is for those who have always enjoyed the British style version.
Pastry chef Shobna Kannusamys dark Christmas cake is more on the traditional and expected side, but made with good quality ingredients, which really makes all the difference.
The cardamom, pine nut, apricot and brandy dark fruitcake is packaged in a tin and sold as a stocking stuffer ($10). Its not too sweet and the pine nuts are only on top, but the rest of the moist and rich cake is loaded with a variety of dried fruit (apricots, prunes, raisins to name a few) and hazelnut pieces.
Christmas cakes are usually spiced with cinnamon, cloves and/or nutmeg, so the cardamom was a modern change which worked. It wasnt overly spiced and cardamom was the most apparent. It paired well with cheese, too.
1433 W Pender | Soirette.com
This could convince a non-Christmas cake lover.
Pastry chef Wayne Kozinkos light Christmas cake is a bit closer to a German style Stollen. It is jam packed with candied orange, lemon peel, currants, sultanas, and golden raisins, but I could have used more almonds. It is soaked with dark rum, brandy and orange liquor finished with a sheet of marzipan ($15).
By sticking to limited and generally liked dried fruit (which they candy in house) and fewer spices, it becomes more approachable to people who dislike the overwhelming amount of dried fruit and spices in most Christmas cakes. Its not boozy, and, while the abundance of candied lemon and orange can get a bit repetitive, it is a Christmas cake that is easier to warm up to.
801 W Georgia | BelCafe.com
Stollen is German style Christmas cake, which I prefer over the British and Commonwealth versions.
I wrote a blog post called Follow Me Foodie to the Stollen Smackdown! where I blindly tried 18 Stollens in one sitting, and Thomas Haas took the cake. I look forward to it all year and freeze emergency slices to get me through desperate times.
There were marginal differences with the Stollen from Four Seasons (very close runner up), and there is overlap in recipes. Haas worked with Stollen master Gerhart Weitzel at the Four Seasons before opening his own store. Weitzel still comes out of retirement to makes his signature Stollen during this time of year.
2539 W Broadway | ThomasHaas.com
This is an Italian style Christmas cake much closer to a sweet bread. If you hate most Christmas cakes, try panettone which is softer, lighter and more like raisin bread.
Fol Epi makes a stellar one. Serve it with mascarpone cream, which is how it is traditionally eaten in some parts of Italy.
101 398 Harbour Rd, Victoria | FolEpi.ca
Next weeks column: The World of Shortbread
Mijunes next Follow Me Foodie adventure: Exploring Oaxacan cuisine with Iron Chef Rob Feenie and company in Oaxaca, Mexico. Follow #FMFinOaxaca for updates or tweet interview questions to @followmefoodie. Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
