Fruitcake has always been one of those polarizing holiday desserts—you either love it, or you’ve spent years avoiding it. But at Frog Hollow Farm, Chef Becky saw an opportunity to take this classic and reimagine it in a way that feels both familiar and distinctly ours: rich, fragrant, and shaped by the flavors we grow year after year. 

If you ask Becky how it began, she’ll laugh and say, “I’m a cookbook junkie!” She’s spent countless hours studying recipes and discovering new ways to infuse them with the abundance of fruit grown on our farm. But fruitcake was the one holiday staple she avoided for years. Like many of us, her childhood memories involved those dense, neon-flecked loaves sent from well-meaning relatives—the ones showcasing bright green “candied” bits of something. “Every year we’d get a fruitcake at Christmas,” she recalls. “I would look at it and wonder, why?”

That changed about 22 years ago, when Becky found herself surrounded by an abundance of Frog Hollow’s dried fruit, delightfully sweet with satisfying, toothsome texture and rich flavor. With so much naturally delicious fruit at her fingertips, she began to wonder if the issue wasn’t fruitcake itself, but the ingredients people traditionally used to make it.

Whole Ingredients, Real Flavor

Many commercial fruitcakes rely on artificially dyed candied fruits that overpower the palate. Becky knew that to make a fruitcake people actually look forward to eating, she needed to start with ingredients that shine on their own and become something even more magical when paired and baked. 

Our fruitcake is studded with Frog Hollow’s own dried fruit, each piece made from organic fruit that might be too small or cosmetically imperfect to sell fresh but is bursting with flavor once dried. Using this fruit is a meaningful way we reduce food waste and honor the full harvest.

The candied orange peels are also made right in our Farm Kitchen. Slow-cooked in small batches, the peels bring bright, warming citrus notes that balance the richness of the cake.

Add in organic walnuts for crunch and depth, and you have a fruitcake that celebrates whole, flavorful ingredients and the values we practice every day.

A Rum-Soaked Labor of Love

From the start, Becky wanted her fruitcake to be more cake than brick. After testing and tweaking recipes, she landed on a tender, aromatic batter that supported the fruit without weighing it down.

Then comes the rum, which is dark, warming, and used with intention. The dried fruit and walnuts are soaked overnight until they absorb all that deep flavor. The leftover rum is folded into the batter, and when the cakes emerge from the oven, they’re sprinkled with another splash.

Finally, each cake is wrapped in rum-soaked cheesecloth and left to age for several weeks. This resting period allows the flavors to mellow and marry, like a good wine reaching its moment of perfection. By the time the cakes are tucked into their reusable gold tins, they’re balanced, fragrant, and ready for gifting or savoring.

Rediscover the Joy of Fruitcake

Whether you grew up loving fruitcake or avoiding it entirely, this version offers something different: a celebration of harvest, craftsmanship, and honest ingredients.

Handmade, organic, rich with real fruit, and rooted in our commitment to reducing waste, Frog Hollow’s fruitcake reflects the very best of what we do. It’s familiar but elevated, traditional but thoughtful, festive yet grounded in our values.

This season, we invite you to taste what fruitcake can be when it’s crafted with care, patience, and a whole lot of Frog Hollow flavor. Order yours today!