So, can the fruitcake make a comeback?
Bentley thinks yes: “If a movement was started at a high-end restaurant, or a trendy, artisanal pop-up shop, or bakery with a celebrated chef -- if it could shed this negative perception, and people could be exposed to real, well-crafted fruitcake. There is room to rediscover the fruitcake. It can be really good. People would find analogues -- it’s not a totally foreign taste, and there’s more than one way to make it, and that always lends itself well to trends. We like things that are familiar, and we like novelty. Fruitcake can cover both bases, if made correctly and with some style.”
Taste is cyclical, so it stands to reason that at some point in the future, our food- and fad-obsessed culture will embrace the fruitcake once again. If a hot chef makes a decent stab at bringing new spins on fruitcakes to the food world, they might just have a hit. “Oh, someone will open up an artisanal fruitcake stand, eventually, somewhere in Brooklyn or Soho and it will come back in favor again. Someone will get totally rich off this idea," Glass said.