Okay...so I haven't personally visited Collin Street Bakery (although it's on my wish-list). And I don't usually do product reviews...but I'm going to do one now. After watching Michael Symon's testimonial on a recent episode of "The Best Thing I Ever Ate", I was inspired to order one of Collin Street Bakery's amazing fruitcakes. Yes, you heard correctly...I used "amazing" and "fruitcake" in the same sentence.
Ordinarily, as we all know, there are only three options when gifted with a holiday fruitcake. A). The obvious - regift to whomever's name you draw in the lame office "Secret Santa" exchange. B). Fling it into the woods under the cover of darkness. C). Use it as a doorstop. This is not that kind of fruitcake. This is the kind of fruitcake you're going to want to hoard away like a crazy cat lady and eat only when you're alone with the blinds closed so there's no danger of anyone asking you to share.
The 1.5 lb. "Precious" goes for around $26 plus overnight shipping charges and arrives in cute little tin. Once you pry open the top, you gaze upon the dense, moist, and not-overly-sweet concoction that will make you forget everything you ever thought you knew about fruitcake.
You will not find any of those freaky, chemical-tasting, gelatinous cubes of red, green and yellow "fruits" in this baby (well, there ARE a few chunks of something vaguely similar on the very top, but they bear little resemblance in flavor to the grocery store variety...they're actually good). Instead, you'll savor jumbo toasted pecans, sweet pineapple and lush papaya from Collin's farms in Costa Rica, ripe cherries from Oregon and Washington state, honey and golden raisins in this 100+ year old recipe. This is some mind-blowing shiznit.
You know you want it...don't be ashamed. You can thank me later.