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Here's a new variety of fruitcake folks will surely favor. Mary Kay Calnan of Worthington, Ohio started with a pound cake mix and added traditional spices and raisins to give it a fruitcake flavor. Then she took the recipe a crafty step further by baking it in individual foil-lined flowerpots. "After the cakes are cool, I remove them from the pots and replace the foil with fabric, then fit the cakes back into the pots," describes Mary Kay.
Originally published as FlowerPot Fruitcake in
November/December 1996, p42
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