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1 stars Fruitcake Fiona Cairns serves 8, £18, Selfridges A very moist cake.
Alongside this pair Chris Evans's second instalment, Memoirs of a Fruitcake (HarperCollins, £20), seems a little staid, but by showbiz memoir standards his account of his journey from restless, boozy egomaniac to contented father and Radio 2 DJ – with a short-lived, eyebrow-raising marriage to Billie Piper en route – is winningly candid.
Unwrap and baste the fruitcake with rum every 1 to 2 weeks if you do not plan to store the cake long.
Her company, Everything Royal, has sold numerous cake portions, including a chunk of Queen Victoria's 1840 fruitcake for her wedding.
The 17th Annual Fruitcake Toss, on 14 January, offers a full day of dessert-disposing competitions.
A British baker has fashioned a little town of Bethlehem completely out of fruitcake ― using about 44 pounds of butter, 110 pounds of marzipan and 1 gallon of whisky in the process.
The story opens with a gentle exclaim: "It's fruitcake weather!" Sook, a 60-something Southern woman, and Buddy, a young boy, embark on their yearly Christmas ritual: baking holiday fruitcakes.
Yield: 2 fruitcakes.
The silver, fruitcake-size DPP-SV55 uses dye-sublimation printing, a technology that until recently was found only in commercial print shops on equipment costing $5,000 or more.
Other props and materials used were an actual starfish, three Christmas trees (for the Patchy the Pirate's Winter Wonderland scenes), six boxes of puff cereal (to create the fruitcake inside SpongeBob's mouth), 21 pounds of googly eyes (for rivets, texture pieces, knobs, etc), 22 pounds of woodchips (to create Sandy's treedome floor), and 24 bunches of craft flowers (to create the parade float).
But Mr. Velasquez-Manoff's ambitious compendium of data and supposition — a great dense fruitcake of a book whose 680 endnotes, the author notes apologetically, refer to only a minority of the 10,000 studies he consulted — spins it all out in the most positive possible way with an energy, eloquence and desire to believe that is both breathtaking and a little scary.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com