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White Fruit Cake
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My grandmother's original recipe. Although I've removed most of the glacéed fruit and added my own, improving even this original, the cherries and pineapple are still here. There are fine Brazil nuts, local pecans and whole blanched toasted almonds. Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. Their golden raisins are the best I've ever had. My candied young ginger, candied bergamot, Rangpur lime, Meyer lemon and blood orange peels are all included. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star.
Specialty foods and innovative combinations with the aim of being art and bringing something extra special to all culinary experiences. As heralded by The Wall Street Journal, Fine Cooking, Town & Country, New York Magazine, Food & Wine and Bon Appetit, Robert Lambert stands out among producers of artisan condiments for unusual, intense, well-balanced flavors across a wide range of products. In his own words: "Whether I take a crop from tree to jar or rely on growers I know and trust, it is my mission to preserve the rare and exotic and enhance your life with pure flavor pleasure."
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