Not to worry! If you’re curious about this iconic dessert, you’ll be happy to hear that this article will dive into the world of fruit cakes and discover why it has become synonymous with a Christmas menu.

Let’s get started, shall we?

So…what is a fruit cake?

What are fruit cakes, indeed? At its core, a fruit cake is a rich, dense cake packed with dried or candied fruits, nuts, and spices. The ingredients are often soaked in spirits like brandy or rum, which not only adds a depth of flavor but also acts as a preservative. 

The cake is typically made well in advance of Christmas, allowing it to mature and develop its complex flavors. A fruit cake can also come in different shapes. It can be a round cake or be presented as mini loaf cakes, depending on the cake pan used. Mini loaves are easier to serve—something to note if you’re having a lot of guests who love fruits and cake in one dish!

Where is fruit cake from?

The origin of fruit cake can be traced back to ancient Rome, where a simple version was made using barley mash, pomegranate seeds, raisins, honeyed wine, and pine nuts. This early version was more of an energy-rich food than a celebratory treat. Since it was easy to carry around and  didn’t rot for a long time, it became a very popular snack for Roman soldiers, who called it “satura.”

During the Middle Ages, with the arrival of preserved fruits, honey, and spices, the fruit cake began to resemble what we know today. The Crusaders reportedly carried this durable, energy-packed cake on their journeys for the same reason as the Roman soldiers did: due to its long shelf life. The bakers at the time also added more fruit and nuts.

Fruit cakes were eventually brought to America by European colonists and became especially popular in areas with limited access to fresh fruit. And now, here we are: a world where fruit cake is looked for during Christmas and other special occasions, like weddings.

Why This Dessert Is Associated With Christmas

This is actually a pretty interesting fact in the history of fruit cake. In the 18th century, laws were passed to restrict the creation of the fruit cake (called as a plum cake back then) in Europe, as the cakes were considered as “sinfully rich.” They were only allowed to be created during the holiday season, especially since the ingredients to make this at the time were considered both rare and expensive.

So, it makes sense that fruit cakes became a special treat for big occasions, right? Especially for Christmas. But why exactly fruit cakes became a Christmas thing is a bit of a mystery. They were first made as a high-energy snack, not really for celebrations.

One interesting story is from Swiss Colony. They say that in England, people used to give fruit cakes to Christmas carolers, who were often not very rich. This might be one reason why fruit cakes got so popular for Christmas.

What are the ingredients in a fruit cake?

Fruit cake is known for its diverse ingredients, which can vary based on personal preference, the cake recipes being used, or regional traditions. However, the usual fruit cake recipe includes the following components:

• Dried Fruits: This is the heart of the fruit cake. Common choices include raisins, currants, sultanas, dried cherries, apricots, and cranberries. Any candied fruit like orange and lemon peel are also popular.
• Nuts: Almonds, walnuts, pecans, and hazelnuts are often added for crunch and flavor.
• Flour: Standard all-purpose flour is typically used as the base for the cake.
• Sugar: White or brown sugar is used to sweeten the cake. Brown sugar can give a deeper flavor and moistness.
• Eggs: Eggs are essential for binding the ingredients together and adding richness.
• Butter: Unsalted butter—not margarine—is commonly used for its flavor and for adding moisture to the cake.
• Spices: A mix of spices like cinnamon, nutmeg, allspice, and cloves adds warmth and depth.
• Leavening Agents: Baking powder or baking soda helps the cake rise.
• Liquor: Brandy, rum, or whisky is often used to soak the fruits and to brush on the cake for preservation and flavor. Non-alcoholic versions might use fruit juices like orange juice or apple juice.
• Extras: Ingredients like molasses, honey, or treacle can be added for extra flavor and color. Vanilla or almond extract are also common for enhancing the aroma.

The great thing about fruit cake is that it is highly customizable. You can adjust the types and quantities of fruits and nuts to suit your taste, and even play around with the spices and flavorings. The key is to balance the flavors and textures to create a cake that’s something you really like.

What is the shelf life of a fruit cake?

A fruitcake that is tightly wrapped with aluminum foil or plastic wrap can be stored for up to 1 month in a cool, dark pantry, 6 months in the refrigerator, and 12 months in a freezer. Some people even feel that older fruit cakes taste better because of the alcoholic content. Of course, if there are signs of spoilage such as mold or off-odors, make sure to discard it! 

But why does fruit cake last long, exactly? Well, one reason is thanks to its high alcoholic content. Alcohol acts as a natural preservative which prevents spoilage.

As for the other factors, well, it’s the same answer for the question why is a fruit cake dry. Its high sugar content helps absorb moisture, reducing the risk of bacterial growth. The dried fruits in the cake have low water content, further inhibiting spoilage. The cake’s dense texture, achieved through slow baking at low temperatures, also helps in preserving it. 

Interestingly, the same things that make fruit cake last a long time have also made it a bit of a joke. Its heavy texture and strong flavor, plus the fact that it seems to never go bad, have made people joke about it as a holiday gift that nobody really wants and keeps getting passed around. But even with this funny reputation, many people still love fruit cake for its special taste and its place in holiday traditions.

Tips For Making Your Fruit Cake At Home

Want to have a fruit cake for the Christmas season? Sure, you can buy, as there will be plenty for sale this time. But if you want to make one yourself so you can control the ingredients, appearance, taste, and so on (i.e. you saw a recipe you wanted to try), here are some tips to take note of:

• Start Early: Begin your fruit cake preparations early. The longer the fruits soak and the cake matures, the better the flavor.
• Customize Your Cake: Feel free to experiment with different fruits, nuts, and spices. Make your fruit cake a reflection of your taste.
• Low and Slow: Bake your cake at a low temperature for several hours. This ensures even cooking and a moist texture.
• Storage: Wrap the cake in alcohol-soaked cheesecloth, then in foil. Store it in a cool, dark place and periodically brush it with more alcohol.

Make A Truly Delicious Fruit Cake With The Bailiwick Academy!

As we mentioned, you might have a fruit cake recipe you want to try. Well, here at The Bailiwick Academy, we have a class that you should definitely try. What are we talking about?

We’re talking about Chef Joey Prats’ Opulence Unwrapped: The Holiday Cake Experience class!

In this class, you’ll learn to make a unique fruitcake that everyone can enjoy, even kids! Chef Joey has crafted a recipe that’s both traditional and fresh, perfect for the holiday season. You’ll get to experiment with different fruits, nuts, and even choose your preferred alcohol, or opt for a non-alcoholic version.

His course is packed with easy-to-follow video tutorials, professional baking tips, and a fool-proof recipe. Whether you’re baking for your family or thinking of selling, this class has you covered.

This class is a must-add to your recipe collections. So what are you waiting for? Sign up at The Bailiwick Academy and start your journey to making the perfect holiday cake—bring the joy of fruitcake into your home this Christmas!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

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