A dense confection that sometimes looks as if it might have been regifted from a Christmas past, fruitcake can be a controversial topic and, more often than not, it gets a seriously bad rap.

Fruitcakes, popular for their longevity in the days long before refrigerators, were actually considered a delicacy of sorts because of how much it cost to make them back in the day. Packed with candied or dried fruits, spices and nuts and sometimes drenched in aged red wine before baked, fruitcakes were typically iced or decorated and only appear in celebration of Christmas to this day. Many believe the tradition started on the streets of England, when homeowners gave it as thanks to carolers on Christmas Eve.

Believe it or not, fruitcake has even been uncovered in ancient Egyptian tombs and whether you are in the, “It was tossed in with the deceased for sustenance in the afterlife” camp or of the belief that it was just a great way to dispose of it for good, that is some serious history.

But seriously, many people love fruitcake and esteemed holiday retailers, such as Harry & David and the Vermont Country Store, have joined the fruitcake fray with fresh baked poundcakes filled with tasty ingredients like pecans, walnuts, sweet dates, golden raisins, colorful cherries and it’s all infused with bourbon (so you won’t care when you eat it – jk!). Others are made with dried plums and peaches, topped with candied orange peel and soaked in brandy before baking. Sounds good, right? Some of them even come with pineapple and rum for a tropical flair.