You know what shows up every Christmas? Fruitcake!

Most people say they hate it, but civic clubs, grocery stores and mail order indicate somebody’s buying it.

Around here, Claxton Fruitcakes are the choice. Claxton Bakery was founded in Claxton, Ga., in 1910. Since then, the bakery has become famous, thanks in part to exhibits at the 1964 and 1965 World’s Fair. You can also catch a Claxton float in the Orange Bowl and Cherry Blossom parades.

The bakery’s partnership with Civitan clubs began way back in the early 1950s, and continues to this day, which prompted Salisbury’s Gayla Bucher to come up with a few recipes for using Claxton Fruitcake.

The cakes are full of Georgia pecans and dried fruits, ideal treats to find in something like cupcakes or cookies.

Claxton Coolers

1 1-lb. Claxton Fruit Cake

1 box spice cake mix

2 eggs

1/2 cup oil

Place cake mix, eggs and oil in a mixing bowl. Cream well. Add fruit cake in broken pieces to the mixture. Hand mix. Form into balls and place on a cookie sheet. Bake at 350 degrees for twelve minutes. Do not overbake. Decorate with pecan halves, cherries, or a sugar glaze. Sugar glaze is easily made from one cup of sugar, one teaspoon of vanilla and one tablespoon of water. Mix thoroughly and drizzle over cookies while hot.

Holiday Cupcakes

1 1-lb. Claxton Fruit Cake

1 box French vanilla cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

2 1/2 16-oz. containers cream cheese frosting

Preheat oven to 350 degrees. Prepare cake mix as directed using eggs, water and oil. chop or crumble the fruitcake into marble-sized chunks and add it to the prepared cake mix. Fill muffin cups about two-thirds full with mix and cook for 17-20 minutes or until toothpick inserted in center comes out clean. Cool in pan or on wire rack for at least 30 minutes; frost only when cool. Can be refrigerated in sealed container overnight. makes 24 cupcakes.

Brownie Fruitcake Bites

1 1-lb. Claxton Fruitcake

1 box chocolate fudge brownie mix

2/3 cup canola oil

1/4 cup water

2 eggs

Preheat oven to 350 degrees for metal or glass pan. For dark-coated pan, set oven to 325 degrees. Coat bottom of pan with non-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl, stir 50 strokes with a spoon. Crumble fruitcake into the mix and stir again to mix thoroughly. Spread into prepared pan. Bake in a 13-by-9-inch pan for 28 to 31 minutes (up to 45 minutes if using a smaller pan and making thicker brownies). Cut and serve only when completely cool; cut into bite-size servings and serve in mini-muffin liners.

Fruitcake Rum Balls

1 1-lb. Claxton Fruitcake

1/6 cup (40 ml) spiced rum

9 ounces semi-sweet chocolate chips

1/2 cup chocolate sprinkles

1 cup sweetened, flaked coconut

1 cup graham cracker crumbs

Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix. Place chocolate in microwave safe bowl. Microwave on medium-high for 1 minute, 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine. Working quickly, roll 1 level tablespoons of fruitcake mixture into a ball. roll in sprinkles, coconut or graham cracker crumbs as desired. Place on prepared tray. Repeat. Refrigerate for 1 hour or until firm. Serve.