Fruitcake is a spiced dessert made from candied or dried fruit and nuts, often dipped in spirits, and is a popular holiday treat. It has a long history dating back to ancient Rome and can be found in most grocery stores or ordered online. Tips for making the perfect fruitcake include soaking the fruit in liqueur overnight, using fresh ingredients, and storing it wrapped in liqueur-soaked towels.
Fruitcake, the pariah of the dessert world, is a popular cake for weddings, Christmas and other winter holidays. It is a spiced dessert made from candied or dried fruit and nuts and can sometimes be dipped in spirits such as rum or brandy. Fruitcake is easy to store, freeze and transport, making it a common holiday treat.
Fruits found in fruitcake usually include cherries, pineapples, raisins, and apricots, although other fruits may be found in the cake depending on the oven. Pistachios, pecans, and walnuts are popular nuts found in pie. Combining these ingredients in different ways can make a cake darker or lighter. Darker pies, made with cherries, raisins, and prunes, are much richer than lighter pies, often made with pineapples and apricots.
The earliest fruitcake recipe was found in ancient Rome and listed pomegranate seeds, raisins, pine nuts, and barley mush as ingredients. Dried fruit, honey and spices were then added in the Middle Ages. In 16th century England, families realized that the high concentration of sugar in cakes would preserve dried and candied fruit, so they would save the cake to enjoy in the winter months when fruit was scarce. The fruitcake eventually became a popular holiday treat.
Today, fruitcakes can be easily found in most grocery stores and are big on discounts during the holiday season. It may be a better idea, however, to get a fruitcake from a bakery, as it may be fresher with less sugar. Fruitcakes can also be ordered online and shipped directly to your home or given as a gift. Prices vary based on shipping costs and the quality of the ingredients.
Mail order fruitcakes are gaining popularity, as they can often be shipped internationally. Many are cooked by monks in monasteries – two popular ones include the Abbey of the Assumption and the Gethsemane farms, although there are other options available. They are reasonably priced and can make for quick and easy holiday gifts.
There are also a number of fruitcake recipes available online if you want to do the holiday cooking yourself, but here are some general tips to help your fruitcakes turn out amazing. First, take your time and soak the fruit in the liqueur overnight, draining off any excess liquid the next day. Always use fresh fruit and spices for the best taste.
When baking the fruitcake, place the pan in a shallow tray of water and cook over low heat to avoid excessive browning, and allow the cake to cool completely in the pan before removing. To store a fruitcake, wrap the cake in liqueur-soaked towels and then cover it with plastic wrap—it can be stored for several weeks this way before freezing. Some believe that fruitcake also gets better with age. Finally, you can frost the fruitcake or dust it with powdered sugar for a more finished look.
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