1. Savor ProvidenceBy Samantha Westmoreland
PhotographybyMeghanH.Follett
Rethinking Fruitcake
Thanks to classic Christmas movies and cliché go-to gifts, fruitcake has acquired a bad rep. But what if we told you that
Providence has redefined the quintessential holiday dessert? Dismiss all preconceived notions of cellophane-wrapped
loaves and grocery store boxed cakes. Elegant and highly esteemed by all of us at Providence Monthly, here are four
fruitcakes and tarts we’re sure you won’t want to re-gift.
Very, Berry Good
Sinfully Sweet The New Old Fashioned Way
Tart-Tastic
The Cranberry-Raspberry Tart from Pastiche is true to its name – delightful
bursts of fresh cranberries and raspberries accompany every bite, and com-
plement the lemony custard and buttery crust perfectly. Featured only during
the months of November and December, this tart is made for the holidays.
As one colleague so fittingly said upon digging into a slice, “it just makes me
happy inside.” 92 Spruce Street. 861-5190, pastichefinedesserts.com
An extra special treat, Wright’s Dairy Farm, offered us the first taste of this season’s
annual Holiday Fruitcake. Traditional with a twist, this dense, dark rum and brandy
soaked loaf is baked with fresh dates, golden raisins and plentiful pecans, laced with
hints of cinnamon that will warm you from the inside out. The cake is teeming with
holiday spirit, ornamented with festive red and green candied fruit. 200 Woonsock-
et Hill Road, North Smithfield. 767-3014, wrightsdairyfarm.com
Sin’s Fruitcake is so sweet it’s sinful to eat. Complete with the makings of a tradi-
tional fruitcake – fresh figs, apricots, raisins and an assortment of nuts – this holi-
day dessert had all of us salivating at its gooey goodness, which was pleasantly
lighter than anticipated. Prepare your palate for this gourmet fruitcake’s tasty
traces of spice, contrasted nicely with a generous drizzle of vanilla frosting that
is sure to satisfy your sweet tooth. 200 Allens Avenue. 369-8427, eatwicked.com
Olga’s Cup and Saucer sure knows how to present a pastry. It’s almost too
beautiful to eat, but way too tasty to pass up. Thinly sliced apples form deli-
cate roses atop a crisp hazelnut infused crust, and create the perfect balance
between sweet and tart. You could eat Olga’s Apple Hazelnut Frangipane Tart
for breakfast or dessert (and any meal in between). 103 Point Street. 831-6666,
olgascupandsaucer.blogspot.com