Take This Cake

This Georgia bakery creates a seasonal specialty that's sure to last a couple months past the last bit of garland going back into storage.

Come on, admit it. You secretly like fruitcakes. Yes, we understand, you can't just blurt that out to friends and family. Because if you do, the jokes will start.

"Ever heard of the fruitcake doorstop? It's been around for 100 years." Or this one: "Fruitcakes are like the loaves and fishes. Each one yields 1,000 servings."

Jokes aside, fruitcakes remain a universally appealing dessert. Just ask Dale Parker, son of Claxton Bakery's founder. He'll tell you that business is strong at the Georgia institution. More people eat Claxton Fruit Cake now than ever. And he knows why.

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"The popularity of our cakes is largely due to the quality," Dale says. "Ours contain 70% choice fruits and nuts." In fact, if you don't refrigerate your Claxton cakes, they'll become crumbly because they're packed with cherries, pineapple, raisins, walnuts, almonds, and Georgia pecans. The company bakes up to 86,000 pounds in seven ovens each day at its 50,000-square-foot bakery and ships cakes around the world.

"We're a family-owned Southern company with a lot of pride in what we do," says Dale. So hold the fruitcake jokes, and pass around the slices.

Claxton Bakery, Inc.: (912) 739-3441, 1-800-841-4211, or

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