Fruitcake And Candy

by Brandi
(Austin, TX)

I once saw a TV chef suggest that the way to improve the fruitcake was to substitute fruit flavored jellybeans for the actual fruit. So, instead of candied cherries, you would mix in cherry flavored candy. I thought this was brilliant and decided to give it a try. What the TV chef failed to mention was that determining the flavor of jellybeans is fairly difficult. I had bought a huge package of mixed jellybeans. Sorting them into fruit flavors took forever. More importantly, I messed up some of the categories. For example, the color of cherry is remarkably close to the color of cinnamon. Pineapple is almost identical to butterscotch. The resulting cake was a mishmash of flavors that was, to say the least, interesting. I think I’ll stick to the traditional fruitcakes in the future.