Ours is baked by Shannon Swindle of Funke, one of California’s best pastry chefs. He started with Golden Raisins, Currants, candied Pineapple, Cherries, Orange Peel, and Citron, soaked overnight in Brandy or dark Rum. The Fruit is folded through a rich, dark batter with Pecans and Walnuts, making a cake that's almost more Fruit than cake.
Then we went a little further. The top is covered in whole glacé Pears, Figs, Apricots, Cherries, Clementines, and Peaches, plus more nuts, arranged like precious stones and brushed with warm Apricot Jam until everything glistens.
The result is dense, dark, slightly boozy, and wonderfully extravagant. It’s quite old-fashioned, and certainly not something to be eaten politely in tiny portions.
Ships by late November 2026.
In Australia, Fruit Cake is practically holy.
Ours is baked by Shannon Swindle of Funke, one of California’s best pastry chefs. He started with Golden Raisins, Currants, candied Pineapple, Cherries, Orange Peel, and Citron, soaked overnight in Brandy or dark Rum. The Fruit is folded through a rich, dark batter with Pecans and Walnuts, making a cake that's almost more Fruit than cake.
Then we went a little further. The top is covered in whole glacé Pears, Figs, Apricots, Cherries, Clementines, and Peaches, plus more nuts, arranged like precious stones and brushed with warm Apricot Jam until everything glistens.
The result is dense, dark, slightly boozy, and wonderfully extravagant. It’s quite old-fashioned, and certainly not something to be eaten politely in tiny portions.
Ships by late November 2026.
The most extravagant fruit cake, baked by Chef Shannon Swindle.
