Fruitcakes are often associated with “the most wonderful time of the year,” Christmas. These cakes often contain an assortment of either candied or dried fruit, and lots of them. Fruitcakes also typically contain some type of nut, such as walnuts or pecans, and spices. Optionally, they may be soaked in spirit, a type of alcoholic beverage, after they have been fully baked.
Fruitcakes have been traced back to the era of the ancient Romans, who used pomegranates, pine nuts, and raisins in their cakes. However, when the word of candied fruit began to spread throughout the world, around the 16th century, fruit cakes morphed into what we typically see (or buy) in the supermarket today.
Each nationality often has their own unique spin on the typical, average fruitcake, making it a dessert that is unique to each culture. However, due to fruitcake’s dense, rich nature, many people will consume it plain, without icing or any other finish, with a glass of milk.
If you’re interested in making your own unique, homemade fruitcake, try sinking your teeth into a few of these recipes.
- http://www.tasteofhome.com/Recipes/Holiday-Fruitcake
- http://southernfood.about.com/cs/christmasfood/a/fruitcakes.htm
- http://www.food.com/recipe/the-worlds-best-fruitcake-124172
- http://whatscookingamerica.net/Cake/fruitcakeRegal.htm
- http://miami.cbslocal.com/2012/11/28/the-best-fruitcake-recipe-ever/
- http://www.joyofbaking.com/FruitCake.html
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