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Just because it's a classic doesn't mean it has to be ancient! Fresh, reinvented spins from Oceana, Sweet Melissa, The Modern.
Lead-like density. Bits of Martian green. A polyurethane sheen. That’s right, it’s fruitcake season!
Johnny Carson once joked that there’s actually only one fruitcake: a single petrified loaf that gets re-gifted and re-gifted since no one would dare eat it. Fair enough, since most are better used as door stops than desserts. But fruit cakes have been around for millennia, so they must have some redeeming qualities to last this long.
The Romans made them with pomegranate seeds. The crusaders with figs and dates. And the Egyptians entombed them with deceased relatives. We figured there had to be some NYC fruitcakes worth their weight. Turns out, there are! We scoured the city and found eight fruity cakes you’d actually want to eat, from a pumpkin cake switch-up at Oceana to a doughnut version at—where else?—Doughnut Plant.
By Bret Stetka; photos by Natasha Ryan and Gabi Porter
Pictured: Oceana's pumpkin cake with dried cherries, cranberries and raisins
