Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollen fruitcakes.
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.
Via Wikipedia
FRUIT CAKE
Course: booze, Dessert
Keyword: 21+, alcohol, christmas, fruit cake
- 1 pound butter room temperature
- 2 cups sugar
- 10 eggs room temperature
- 3 cups sifted flour
- 2 teaspoons vanilla or ¼ cup brandy
- 1 pound green glazed pineapple
- 1 pound yellow glazed pineapple
- 1 pound red glazed cherries whole
- 1 pound walnut halves
- 1 pound pecan halves
- 1/4 cup sifted flour
Cream butter and sugar,
Add eggs one at a time, beating after each addition.
Gradually add 3 cups flour; add flavoring.
Beat until creamy and well blended.
Cut pineapple into ½" pieces.
Toss pineapple, whole cherries, and nuts together with 1/4 cup flour.
Add floured fruits and nuts to the creamed batter and mix well.
Pour batter into two 9 x 5 x 3-inch brown paper-lined, greased loaf pans or 3 smaller loaf pans,
Place in the oven along with a pan of water which has been placed on the bottom rack.
Bake at 250°F for 2½ hours or at 225°F for 2½ hours if using glass loaf pans,
When baked, remove from pans and spoon more brandy over the cakes (optional ).
