Fruitcake has ancient origins and is a traditional winter treat. It can be made with plain dried fruit instead of candied fruit and can be non-alcoholic. Homemade fruitcake is easy to make and should be prepared 3-4 weeks before serving or giving as a gift.
Fruitcake is a heavy cake loaded with dried fruits and nuts and topped with sweet spices, with origins dating back to the Ancient Egyptians and Ancient Greeks. In the Middle East, dates and various types of nuts may have packed such a cake. In Greece, pomegranates may have provided the main fruit.
Even though today, most have access to fresh fruit during the winter months, fruitcake is still a traditional winter treat. It is generally colorful, when produced commercially, as it tends to be packed with candied fruit, rather than plain dried fruit. Not everyone likes this cake; in fact one company sells these sweets as doorstops. The quality of the ingredients can really make a difference in the popularity of the pie.
Many people shy away from the modern fruitcake because candied fruit and citron tend to taste a bit bitter. This can be solved by using plain dried fruit instead, which produces a more natural looking cake. Others avoid it as it is typically steeped in alcohol. In fact, it’s quite acceptable to use apple juice instead, which can make the cake both non-alcoholic and kid-friendly.
Fruitcake is more like candy when cut into thin slices. It is very thick and too large portions will surely pack a lot of nuts and fruits. Served thinly sliced, it is somewhat similar to Italian nougat, which can be described as a cake or nougat filled with nuts and fruit.
While one can find fruitcake galore online, homemade fruitcake is not difficult. Usually the cake mix is similar to a pound cake, but has less sugar since the fruit provides a lot of sweetness. It can be made in pans or loaves. Loaf fruitcake tends to be easier to store.
The fruitcake should be prepared 3-4 weeks before serving or giving as a gift. If you use apple juice instead of alcohol, chefs recommend storing the pie in the refrigerator to prevent mold from forming. An alcohol-soaked cake can be stored on the outside of the refrigerator and should be covered with cheesecloth or wrapped in several layers of wax paper and plastic wrap.
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