Yes, Fruitcake

I know it's fruitcake, but let's call it retro. I didn't really like the look of the Collin Street Bakery fruitcakes when they arrived, but the pecan-apricot cake grew on me to the extent that it vanished pretty quickly (I convinced myself that fruitcake was a perfectly appropriate breakfast food one morning). The first ingredient listed is pecans, next the fruit. There's barely enough cake to hold the whole thing together, and no booze. My mother-in-law, Linda, and I discovered that if you eat it in a big, thick piece it's overwhelming and kind of cloying, but thin slices give you a cross-section of nuts, fruit and cake that's rich and dense, like a panforte. Since dried fruits and nuts are a favorite snack of mine, it was hard to keep out of these.

Three pecan cakes (pineapple, apricot and traditional fruitcake) cost $40, but shipping is free and they last up to 3 months in the fridge.