This recipe by Yunhee Kim of Food Network recipes is very delicious.It is very unusual because it isn't a fruitcake because it is an appetizer loaf that has, bacon,2 kinds of cheese, chives and cayenne pepper, and topped with fruitcake. This is a very colorful centerpiece.
1Preheat oven to 375^. Cook the bacon in a medium skillet over med-hi heat until browned, about 8 minutes. Transfer to a paper towel lined plate with a slotted spoon. Reserve the drippings.
2Crumble enough of the fruitcake to make 1 cup; set the remaining cake aside.
Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea-size pieces. Place on a baking sheet and bake until crisp, 15-20 minutes, stirring halfway through. Let cool, then add the bacon and crumble the mixture into smaller pieces.
3Beat the gorgonzola, cream cheese, chives, worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside.
Line a mini loaf pan or smallsoufflée dish with plastic wrap,leaving a long overhang on the sides. Press the crumble into the bottom of the dish. Spread the cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese. Refrigerate until firm , about 1 hour.
4Brush a baking sheet with some of the reserved baking drippings. Slice the remaining fruitcake into 1/4 inch thick pieces with a serrated knife (if they fall apart, press back together with your fingers). Place the slices on the prepared baking sheet, brush with more drippings and toast 7-10 minutes per side. Cool on the baking sheet.
Uncover the cheese mold and invert onto a platter. Serve with the fruitcake toasts.