We love hearing from our readers. Here are a few of your latest helpful comments and questions. »» LARRY GROSS: I too believe fruitcake has gotten a bad name from those lowest-common

denominator cheap ones that had too much calcified fruit and not enough cake and nuts. I know, it’s a FRUITcake, but a cinnamon bun doesn’t have 60 percent cinnamon. »» ANNETTE BRESNAHAN:

I have a husband, his best friend and a brother who LOVE fruitcake! My recipe starts with nuts, cherries, etc., but NO citron, soaked in bourbon for 3 hours. It is a day-long project, then wrapped in

cheesecloth and sprayed with more bourbon. »» ALAN WRIGHT: If you really want booze in your fruitcake, order one from the Trappist Monks of Gethsemani Farms in Kentucky. It is loaded with Kentucky

bourbon. Superb fruitcake, but don’t plan on taking a breathalyzer test for a while.

Let's Eat from the St. Louis Post-Dispatch

A weekly treasure trove of tastiness, featuring reviews from restaurant critic Ian Froeb and how-to videos by food writer Dan Neman.

I understand that registration constitutes agreement to the Terms of Use and Privacy Policy.