Fruitcake: For some of us, it’s a time-honored Christmas tradition that we can’t do without. Others consider fruitcake to be about as tasty as a brick — better suited as a doorstop instead of dessert. And the candied fruit, with its bright colors can be a little off-putting. But love it or loathe it, fruitcake was once the food of kings.
History of Fruitcake
The first true fruitcakes date back to the Middle Ages. Recipes varied around Europe, but they all had one thing in common: candied or dried fruit. The fruit made fruitcake a rare and expensive delicacy. Different fruits had to be imported from exotic locales like the Mediterranean, but since it took trading ships so long to sail between trading ports, the fruits were dried or candied to preserve them. Only the wealthiest people could afford it, and they would often turn the preserved fruits into fruitcake, a dessert that was both a delicious delicacy and a show of wealth.
Today’s Fruitcakes
Today’s fruitcakes aren’t much different from those in the Middle Ages. The Victorians added rum as a flavoring and preservative, and modern candied fruit is brightly dyed to make the cake more colorful.
This recipe is a wonderful alternative to the classic recipe as it uses real dried fruits and nuts, and doesn’t require days or weeks soaking in rum.
Easy No-Wait Holiday Fruitcake
Amber Kanuckel is a freelance writer from rural Ohio who loves all things outdoors. She specializes in home, garden, environmental, and green living topics.
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