Fruitcake

“Are southern fruitcakes America’s best? For me, absolutely. But if you harbor any doubts, the repertoire of handed-down family recipes in Marie Rudisill’s Fruitcake will lay them to rest.”—Jean Anderson, from the foreword

“An enchanting book. Don’t be afraid to try a few of the recipes, as they are simple to make and delicious.”—Bloomsbury Review

“Marie Rudisill aims to rescue from ignominy the dessert she considers to be 'true ambrosia—the queen of cakes.' Rudisill knows whereof she speaks. . . . Just reading [the recipes] . . . is satisfying enough.”—Gourmet

“For those who still think that it’s not worth it, or who think that they do not have the time or stamina for making their own fruitcake, Rudisill’s book is an inspiration, though not as much of an inspiration as she is.”—Oxford Eagle

“A sweet holiday treat.”—Publishers Weekly

“The humble fruitcake gets another chance.”—Athens Banner-Herald

“Rudisill is an accomplished cook and writer.”—St. Petersburg Times

“Even a reader who harbors no love for fruitcake will delight in this little book.”—Baton Rouge Advocate

“A welcome little volume. . . . Rudisill has elevated the fruitcake back into its rightful place as an American culinary icon appropriate for any time of the year.”—Midwest Book Review