The American Spectator

Reader Mail

(Page 2 of 19)

At last, someone else in this lonely world who will confess the REAL "love that dare not speak its name" -- fruitcake! My personal variation is the regal, majestic Plum Pudding, replete with suet, sherry, brandy and rum.

p>I have found that, properly embalmed in a bath of spirits for a full month, a hot pudding drenched in blazing brandy and slathered with hard sauce will win over all but the steeliest hearts. It will also, alas, clog up those same hearts with cholesterol. Still, it is a small price to pay. br> -- Andrew Batten br> Melbourne, Florida /p>

My father always sent a fruitcake to everyone on his Christmas list, including himself. They were made by the Collin Street Bakery of Corsicana, Texas. When I served in the U.S. Navy my mates and I always had a better Christmas dinner because of his gift.

The Collin Street Bakery fruitcake is delivered in a metal container that is very useful for storing spare nuts and bolts, odd size widgets, soda crackers and whatever. It is always heartwarming to walk into my tool shed, rummage through the can from 1961 (or whenever), and be reminded of my father.

One of my daughters makes delicious fruitcakes every Christmas. I freeze them, seems to work in retaining the moisture and taste.

p>Mr. Henry, go ahead and make your fruitcake. Send it to me. br> -- Nelson Ward br> Ribera, New Mexico /p> p> I make Lizzie's, which is a fruit cake cookie, and they go over bigger than the whole cake. Don't know why, since they taste the same.

topics:
Taxes, Education, Trade, Harry Reid, Hillary Clinton, Television, Economics, Books, Law, Iraq, Iran, NATO, Oil