Southern Supreme fruitcakes hail from Bear Creek, North Carolina. Yes, I'm showing a box. This cake came in a very nice box--very elegant in an almost old-school kind of way.
The one-pound, $10.95 fruitcake ($17.20 with shipping and handling) is similar to (and I say similar to, not the same as) the Claxton and Collin Street fruitcakes. Let's say it's of that family--the sweet, non-alcoholic Southern style.
The ingredients are pretty straightforward: margarine instead of butter, but no preservatives (besides those in the fruits). The box advertises the cake as the "more nuts than fruit fruitcake." Walnuts and pecans are definitely in there, as well as pineapple, dates, and golden raisins, giving it a very beige appearance, with no red or green cherries to break up the monotony. Similar to Claxton, it's a rectangular loaf cake with no appearance of a crust.
This was a really, really cute cake. Look at that photo! The cake arrives with the cutest garnish--a bright green holly berry and leaves made from preserved cherries and green pineapple pieces. It's quite novel compared to the other fruitcakes I've gotten. It certainly serves to brighten the beigeness of the cake.
If one focuses on the cake around the garnish, however, it's a bit unpleasant--it glistens like it's wet and doesn't have a cake-like appearance. You can even see this in the cake on their website. It's more like a candy, where the flour and egg serve merely to bind the fruits and nuts together.
The taste is sweet, with a heavier walnut than pecan flavor and a fruity smell. There is something nice about the evenness of the fruit in here, and I am partial to dates in fruitcakes, so that and the pineapple made for a nice flavor. However, I don't like the candy-like texture of this one--I want my cake to be cake.
I think this cake would hold appeal to those who are frightened of the large chunks of cherry and citron in other fruitcakes.
Frankly, sometimes the big chunks even freak ME out.