Hate. It's the texture for one thing--slimy. And then I'm also not too fond of the unidentifiable green things. Citron? Nast.

Boozy cake is awesome. Just not boozy *fruit* cake.

I don't eat boozy fruitcake. I AM a boozy fruitcake.

You just gotta slice it thin. My Grandma Grace must be feeding those people in heaven her fruitcake right now. Actually, hers is the only good fruitcake I've ever had. Yeah, it has citron in it, which under normal circumstances I find nasty, but that's why you slice fruitcake thin, so the citron melts in your mouth and doesn't overpower the rest of the cake.

I really hate boozy desserts, cloying sweets make me want to shit (which I usually enjoy), but I hate shitting when I drink, it makes my asshole feel like a puking drunk, desperately impatient for the boot to launch, so I avoid boozy fruitcake and liqueur-filled candy. TMI, à votre service.

I like the dense and dark texture, and love if it's boozy, but, yeah, it's the candied citron and the like that I loathe. Really, really, really hate that stuff. You can google "fruitcake no citron" (w/o quotes, natch) and find tons of recipes, though I haven't made one yet.

Here's an article: Fruitcake, Long A Holiday Horror, Gets a Makeover / Mystery Bits Make Way For More Nuts and Booze; 'Nothing Green in Our Cake'.

Funny: "The rummier the yummier," avows Brother Joseph Reisch, the chief fruitcake maker at Assumption Abbey, a 57-year-old Trappist Monastery hidden away in the tiny enclave of Ava, Mo., in the rugged woodlands of the Ozark Mountains.

Assumption Abbey monks formerly supported themselves by making concrete blocks. They switched to fruitcake in the 1980s and now bake 25,000 cakes a year. "Around here we like to say, 'If you liked our concrete blocks, you'll love our fruitcakes,' " Brother Reisch jests.

I am not a dessert eater to start, but I don't mind having a piece of fruitcake in a bowl with some milk and a little cinnamon.

I think that most of us as kids have been given a giant wedge of completely horrible fruitcake and made to eat it. I don't like conventional fruitcake because it has fruits in it that I don't like and the texture of the cake part is usually either crumbly, dry and tasteless.

My own fruitcakes are slightly more cake than fruit and have things like ginger, banana and glacee mango. Cherries of any description are verboten. Alcohol is fine provided it's not brandy or dark rum. Hazelnut is nice. Raspberry vodka is excellent.

Served warm with custard or cream, or cold with a lick of proper butter, you can't beat it.

But yeah, most fruitcakes are stodgy crap and a disgrace to the kitchen.

There's good fruitcake and bad fruitcake. I think in the 70s and 80s there were quite a lot of commercial fruitcakes that were sticky, gummy, flavorless, with bad texture. After a few tries of that stuff, as ninazer0 says, people aren't so willing to try any more.

But I really have grown to love a good fruitcake as an adult. I don't want any raisins in them (though dried cranberries are good), and I like a lot of nuts, good spices, and a good cake base with lots of eggs and fresh nutmeg. It makes a great breakfast.