So right now, my marriage may be on the line.
I may have done something so blasphemous, so ludicrous, so preposterous, that my husband and his family may never look me in the eye again.
Cause while some of y’all know about my husband’s family business, some of y’all may be totally clueless.
Yes, I’m married to a fruitcake baker.
And it’s not just a mom and pop shop.
The Collin Street Bakery has been making fruitcake for over 100 years and ship millions of pounds of the stuff AROUND THE WORLD.
And to be fair, I didn’t think I was a fruitcake kinda girl.
In fact, it wasn’t until a scrawny nineteen year old boy from Texas showed up at my dorm room door one night ten years with a tin of the stuff that I realized not all fruitcake is yucko. And neither was he...
In fact, turns out that fruitcake I was served is one of the best in the world. Pineapple and papaya from Costa Rica. Cherries from Oregon and Washington. Pecans from right here in central Texas.
Pretty quality stuff.
But it’s still cake.
And here I am…just a a burpee-loving, protein smoothie-making, paleo-lifestyle kinda lady.
So I’ve finally found a way to mesh both worlds I love- my husband’s world of chocolate chip cookies the size of my face and triple layer red velvet cakes and my world of double unders and coconut flour and spaghetti squash.
Yup, I have made gluten-free, paleo(ish) fruitcake.
And it is GOOD!
And just what you’re Christmas Eve dinner or Christmas brunch or weekend needs!
Think you're not a fruitcake fan? You just haven't tried the right one yet.
The right one being mine (though an equally acceptable answer would also be my husband's).
I’d argue there are two main types of people in this world: people who love fruitcake and people who just haven’t had the good stuff yet.
It’s NOT a flavorless log that can be picked up at a gas station or convenient store (not yet, at least).
In my 100% biased opinion, it's purchased in a handful of Texas bakeshops, local grocery stores, and online at Collin Street Bakery's website.
Oh the shameful plug...
So this Christmas season, I sought to devise a fruitcake that’s still everything I love about the stuff- dried fruit, honey, nuts- just a little lighter.
And it took only a little fanagaling to get a recipe right!
How easy peasy paleo is this, y’all?
No peeling. No soaking. No slicing. No sifting.
And, if you wanna make one big loaf, just pour it into a loaf pan and bake it about an hour.
I had intentions of serving this puppies to my fruitcake loving family, so I made mini fruitcakes in personal, disposable loaf pans instead.
And here’s the link to the ones I used…FYI
I like baking personal ones because they’re portion controlled and really just the right amount of fruitcake for one sitting.
Cause let’s be real…a cake loaded with dried fruit and nuts is delicious but calorically dense. A few bites is all anyone really needs, even if we may want more than that.
Whether you hand them out as homemade gifts or serve them at Christmas brunch, these will make a perfect addition to your Christmas baking.
And you know what they say about fruitcakes…don’t knock em til you try em!
And if this recipe floats your boat, you might be interested in these gems, too:
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!