Max Jacobson-Fried has never tasted a fruitcake he didn't like.
"For the first 23 years of my life, I hated fruitcake, but I'd never eaten it," said Jacobson-Fried, general manager of Freed's Bakery, which has two locations in Las Vegas. "I tried it six years ago, and I was absolutely astounded that I really liked it."
Derek Franceschini, executive pastry chef of Luxor and Excalibur, doesn't understand the bad reputation fruitcake has.
"There's a preconceived notion that nobody likes fruitcake," he said. "However, every year it's made again and again and again. If nobody likes it, why is it still being made?"
That, it seems, is the million dollar question, since millions of pounds of the stuff are reportedly sold around the world every year.
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